The latest in a series of 4-Leaf Recipes from Lisa’s Kitchen
These delicious patties were inspired by the book, “Eat, Drink & Be Vegan,” by Dreena Burton. They were just tweaked a bit so that they would score at the 4Leaf level.
These are definitely a staple in our household. Both my husband and son gobble these up. This recipe makes a lot (between 20-30 depending on how big you make them). You can serve them over a large salad, in a pita, or as a main dish with baked potatoes as an accompaniment. They are also great with balsamic or hummus.
- 1 onion, chopped
- 2 cups celery, chopped
- 1/4 tsp sea salt
- pepper, to taste
- 4 cups or 2 cans of low-sodium chickpeas (garbanzo beans), rinsed
- 4 large cloves garlic, quartered
- 4 tbsp of low sodium soy sauce or tamari
- 4 tbsp vegan Worcestershire sauce (optional)
- 4 tsp fresh thyme leaves or 1 tsp dried
- 1/4 tsp salt
- 4 cups cooked brown rice
- 1 1/2 cups of quick oats
- Heat a large nonstick pan on medium heat (with the nonstick pan, there is no need for cooking spray).
- Add the onions, celery, salt and pepper and saute until the onions and celery start to soften, stirring occasionally.
- Using a food processor (you may use a blender if you don’t have a food processor), puree chickpeas, garlic, Worcestershire sauce (if using), tamari, thyme and salt.
- Add the sauteed vegetables and puree to combine.
- Add one cup of the brown rice at a time and puree. You may retain some texture if you choose.
- Transfer the mixture to a large bowl and stir in the oats. Cover the bowl with saran wrap and refrigerate to firm for about 45 minutes (You may refrigerate for longer).
- Heat a large nonstick pan on medium-high heat. Preheat oven to 400 degrees.*
- Take the mixture out of the refrigerator and form into patties using your hands. Cook patties for about 5 minutes on each side.
- Place patties on cookie sheet and bake for about 15 minutes.
* There are different ways to cook these patties. You can choose to eliminate baking them and cook them longer in the pan or you may simply bake them in the oven without using the pan.
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