Nothing says a family dinner like a delicious Italian feast. This recipe for Italian Plant Patties is a satisfying dish loaded with all the flavours of Italy.

Photo by Mike Stack | Crosstalk Media

INGREDIENTS

226 grams cremini mushrooms
2 cups rough chopped small kale 1 can white kidney beans 570 ml 3 Tbsp soya sauce
1 Tbsp hot sauce
2 Tbsp dried oregano
1 tsp dried thyme
1 Tbsp dried onion powder
1 Tbsp dried garlic powder
1 cup oatmeal
1⁄4 cup chickpea flour
2 Tbsp ground flax seed
1 Tbsp vegan Worchestire sauce 1 cup of roughly crushed walnuts

DIRECTIONS

Preheat oven to 350oF. Lightly pulse mushrooms in a food processor until they are in small bits (about the size of pencil eraser). Pour them into a large bowl and set aside.

Put the washed and dried kale into a food processor and pulse until broken down into small pieces about 1⁄4 inch size or smaller. Pour kale into the bowl with the mushrooms.

Pour the can of beans and all the spices and sauces into the food processor. Pulse lightly, until beans become a thick paste.

Pour all ingredients into the bowl and mix thoroughly until the ingredients are a uniform consistency. You want the ingredients to be sticky and moist.

Form the ingredients into a ball in your hand and shape into a patty. Put the patties on a non-stick baking sheet.

Bake for 60 minutes. Carefully flip patties after 40 minutes. If the patties are too moist they won’t flip so let them bake until they are semi firm before flipping. Let them cook for an additional 15-20 minutes after flipping. The longer you cook the patties the harder they will get so you can adjust to your taste.

Put your cooked patty on top of your pasta and top with your own marinara sauce. You can top again with Plant Powered Queso (recipe from SILVER 101).

Serves 8. Nutritional information per serving: Calories 153; Fat 4g; Carbohydrates 23g; Protein 7g

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