Try these gluten-free vegan curried veggie patties - made with navy and pinto beans and other whole-food ingredients.
Curried Veggie Patties {Gluten-free Vegan}
Ingredients
- 1 tablespoon egg replacer
- 2 tablespoon water
- 1 15 oz can navy beans - drained and rinsed
- 1 15 oz can pinto beans - drained and rinsed
- 1 large carrot - diced
- 1 stalk celery - diced
- 1 small onion (red or yellow) - diced
- 1 clove of garlic - minced
- ½ cup grape tomatoes
- 1 cup baby spinach - or other baby green, chopped
- ½ cup old fashioned rolled oats - or cooked rice or other cooked grain
- 1 teaspoon dried parsley - or 1 tablespoon fresh parsley
- 1 teaspoon curry powder
- ¼ teaspoon Himalayan cooking salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon grapeseed oil - or olive oil
Instructions
- Combine 1 tablespoon of egg replacer with 2 tablespoon of water in a small cup, mix with a fork until smooth, then set aside
- Prep vegetables and then combine egg replacer with all ingredients (except grapeseed oil) in a food processor fitted with an S blade (I find it easiest to dice vegetables in the food processor before adding the other ingredients)
- Pulse food processor to combine until mixture begins to clump together (do not overmix!)
- Heat 1 teaspoon grapeseed oil in a large non-stick saute pan or griddle over medium heat (you may wish to use a paper towel to spread the oil)
- Form mixture into patties by rolling and flattening large spoonfuls between your hands
- Cook patties over medium-high heat for 7-8 minutes, flip and cook for another 7-8 minutes or until golden brown
Curried Veggie Patties Review
Somewhere between a crabcake and a veggie burger, this recipe is a family favorite. We like to top them with French Dressing and serve them with Steamed Broccoli and Oven-Baked Fries. If you make these patties, I encourage you to share your insights in the comments below so I can continue to fine-tune the instructions. I also appreciate hearing your questions. Thanks!
About Test Kitchen Recipes:
Developing a recipe, taking photos, editing photos, writing and editing posts takes many hours. In order to share new recipes with you more often, I have added a new section to my blog. The Test Kitchen features recipes I am still tweaking or simply have not had time to photograph or write about in detail. As such, if you try any of these recipes, I would especially appreciate hearing your comments, questions or suggestions as I continue to fine-tune the content.
I welcome questions and comments!