VeganMain dishLow SodiumEasy PrepDairy Free

Chalet Vegan Patties

Chalet Vegan Patties
Passes all three tests!  Appearance, texture and taste!!!  Very "burger" looking!  Holds together well once cooled and has a great mouth feel - not too mushy like bean patties.  Satisfying taste!   Truly a recipe well combined to be "more than the sum of its parts"!

2 cups finely chopped walnuts (Use a food processor)

2 cups cooked brown rice 

2 cups rough chopped mushrooms (Use food processor)

1/2-3/4 cup of dry oatmeal 

1 teaspoon tumeric

2 teaspoons cracked black pepper

2 T Tamari (low sodium)  or low sodium soy sauce

1 teaspoon onion powder

1/4 teaspoon celery seed

1/4 teaspoon celery salt (optional)

2 T "butter" (Blend with mushrooms in food processor)

1/2-1 cup (finely chopped kale)

2 T Veganese

2 T grated red beet (one small beet)

4-6 cloves minced garlic

Chalet Vegan Patties
Combine and chill.  Form patties.  Makes 8-12. Heat non-stick skillet on medium high.  Add 4 or 5 patties.  Sear for 1-2 minutes then lower the heat to medium.   Continue cooking for another 1-2 minutes.  Flip when patty no longer sticks to pan.  Cook on medium for 1-2 minutes.  Remove or leave in pan and turn stove off.  Let patties rest before enjoying!
Chalet Vegan Patties