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HOW WOULD I MAKE VEGAN PATTIES FROM SCRATCH?

Posted Oct 20 2011 1:47pm

Question by juice:
How would i make vegan patties from scratch?

I like black bean burgers but they all appear to have eggs in them. I am vegan and want to attempt to make my personal. The dilemma i am having is finding them to bind collectively. I know about egg substitutes but it’s not operating. Does any person have a recipe that is 100% vegan?


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Answer by am_the_god4u
Vegan Patties

1 1/2 cups flour
1 cup walnuts
8 cloves garlic
1 tsp. oregano
1/4 tsp. salt
1/8 tsp. black pepper
two tsp. lemon juice
8 oz. firm tofu (frozen overnight and then thawed)
1/2 cup water
vegetable oil

Blend the walnuts and garlic with each other in a meals processor until it really is soft and crumbly. Place in a bowl with the flour, oregano, salt and pepper. Make positive the tofu is drained of water and defrosted. Blend the tofu in the meals processor until it really is finely crumbled. Add tofu, lemon juice and water to the dry mixture. Mix with hands. Type into patties. (I make them into mini-patties that would match on a biscuit.) Heat oil in a saucepan on medium heat. Cook the patties for a handful of minutes till golden brown on both sides. Then transfer patties to a lightly greased cookie sheet. Bake at 350 degrees for 30 minutes, to heat the patties all through.

Serve as desired. On a bun with the typical fixings. On biscuits with vegan mayonnaise. Whatever suits your fancy.

Answer by Chef Bette
Attempt binding it by adding oats and potato.
Dredging Mixture .50 Cup Potato Flakes
.25 Cup Granulated Onion
.25 Cup Dried Parsley
Black Bean Mixture 2 Cups left above Black Bean Soup
or
1 Minced Onion
2 Cloves Minced Garlic
1 Tiny Minced Carrot
two Tbs. Canola Oil

2 Cups Black Beans
.25 – .33 Cup Rolled Oats
1 Boiled Potato
1 tsp. Sea Salt
Splash of Tamari
Freshly Ground Black Papper
1 Cup Short Grain Brown Rice or Barley
.50 Cup Potato Flakes
.25 Cup Granulated Onion
.25 Cup Dried Parsley
Method Mix together the Potato Flakes, Granulated Onion, and Dried Parsley.
Reserve.
Mash and mix together the left over soup and the other ingredients
or
Saute together the onion garlic and carrot until finally tender and mix together with the rice or barley and black beans. Season well and
employing a disher or Ice Cream Scoop, pack the materials into it and drop these portions into the dredging mixture of potato flakes onion and parsley. Shape into inch thick round patties. Fry in a skillet in Canola Oil.

This also functions effectively with leftover lentil soup, or northern bean soup.

Potatofu Patties are an additional terrific and straightforward burger to prepare. When you want a swift and delightful vegan breakfast or supper patty made in your vegetarian kitchen, our Vegan Potatofu Patties will get a warm welcome and numerous calls for repeat performances! Comparable to Latkes and packed with protein and laden with wonderful flavor these golden patties fill the bill! Yum!

two packages tofu
two pounds of Yukon Gold Potatoes.
1 Tiny Onion
1 1/2 boxes of Barbara’s Immediate Mashed Potatoes or two Cups of Potato Flour, or Potato Latke Mix
Sea Salt & Cayenne Pepper to taste
1 Tbs. Granulated Onion
1/four Cup finely sliced Green Onion

Coating

1/four Cup Dried Parsley
1 Tbs. Granulated Onion
1/2 box of Barbara’s Instant Mashed Potatoes
Wash, Peel and Grate 2 pounds of Yukon Gold Potatoes and the onion.
(You can use a meals processor for this)
Add Salt and Cayenne Pepper, Granulated Onion. Crumble 2 pounds of Tofu into the potato mixture. Add two boxes of Barbara’s Immediate Mashed Potatoes or two Cups of Potato Flour. Add 1/4 Cup finely sliced Green Onion. Mix well.
In a shallow bowl mix Granulated Onion, dried Parsley and Barbara’s Immediate Mashed Potatoes. Mix. Using an Ice Cream Scoop or serving spoon, drop portions of mixture into the coating mixture dredging them liberally as you form them into thick patties. Fry in Canola Oil. Pat with Paper towel to take away excess oil. Plate. Serve with Vegan Sour Cream and Apple Sauce. YUM!!!

And an all time favorite: Here is a Mid-Atlantic Classic with a Vegan Twist! In your vegetarian kitchen, cauliflower stars in our vegan Maryland NOT Crab Cakes. These golden patties are protein packed with tofu, brightly colorful with the confetti minced veggies and scrumptious past belief!

Boil three Lbs. Yukon Gold Potatoes in Filtered or Spring Water. Pour off water. Place potatoes in a large basin or bowl.
Add 3 Lbs Firm Tofu
2 Cups Old Fashioned Rolled Oats
Dehydrated Potato Flakes
1/2 Cup Vegetarian Chicken Stock Powder
1/four Cup Granulated Onion
1/2 tsp. Cayenne Pepper
Wearing clean rubber gloves coarsely mash potatoes with your hands. Blanch* 1 head cauliflower flowerets. Add to mixture crumble into the potatoes and oatmeal getting cautious not to lose the “crablike” texture of the cauliflower. Add 1 cup minced carrots, zucchini, yellow squash, red and green peppers. Add up to 2 cups potato flour or flakes until finally mixture is firm but not stiff. Pour onto a pie plate three/4 cup potato flour of flakes, 1 Tbs. granulated onion and 1/four cup dried parsley flakes. Mix.
Utilizing a spring action ice cream scoop or disher, make balls of the potatofu mixture flattening them to an inch thick while maintaining their circular form. Dredge in the potato flour, parsley and granulated onion mixture. Fry till golden in canola oil. Serve with tarter sauce made of Nasoya Nayonaisse and sweet pickle relish, cayenne and a squeeze of fresh lemon juice, or a effectively dilled Béchamel – add 1 Tbs. minced fresh dill and a dash of cayenne to the white sauce. Also a squeeze of lemon. For a great variant use Dill Pickle juice as half of the liquid in the Béchamel. Vegans really feel free to alternative Soy, Rice or Hemp Milk for the dairy in the Béchamel.

These “Not Crab Cakes” freeze effectively and can be made in advance. A scrumptious “non-fish” course, they are very good plated on a platter, garnished and served on a buffet also.

Take pleasure in!

Answer by Woody (King Carrot)
Get pleasure from the wholesome goodness of my globe well-known carrot burgers:

Components
four medium wholesome carrots
1 cup pecans
1 cup mushrooms (recipe says “button”, but I love employing portabellos too)
1 cup onion
3 tablespoons cilantro
two tablespoons olive oil
½ teaspoon sea salt
1 pinch black pepper
Preparation
Don’t forget to add some herbs to taste! The authentic recipe calls for .five teaspoon each and each of dried fennel, coriander, and curry…however feel completely free to play with this and experiment.

In a food processor, blend wholesome carrots until finally diced. Add the remaining ingredients and blend till smooth. Take away from processor and type into burgers. Location burger on a mesh dehydrator display and dehydrate at 105 for 7-8 hours.

They darken up in the dehydrator and even resemble a true meat patty, but they taste greater than any meat patty!

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