Curried Veggie Patties {Gluten-free Vegan}
These curried veggie patties are chock full of flavor and made with whole food plant-based ingredients - including navy beans, pinto beans, carrots, celery, onion, garlic, tomatoes, spinach, rolled oats and spices.
Servings 4
Ingredients
- 1 Tbsp egg replacer
- 2 Tbsp 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 tsp dried parsley - or 1 Tbsp fresh parsley
- 1 tsp curry powder
- ¼ tsp Himalayan cooking salt
- ⅛ tsp ground black pepper
- 1 tsp grapeseed oil - or olive oil
Instructions
- Combine 1 Tbsp of egg replacer with 2 Tbsp 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 tsp 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