- 20 minutes
- 30 minutes
These hearty vegan patties are filled with protein and flavor, not to mention autumn vegetables. Not gummy in the middle like some vegan patties, these go well on a bun or as a stand alone entree at holiday meals.
Heat oil in a pan, then add onions and a sprinkle of salt and cook a few minutes until translucent. Then add garlic and cook for another minutes. Meanwhile, mash the black beans in a bowl or food processor until a paste begins to form but there are still whole beans left. Add the onion, garlic, carrots, zucchini, sunflower seeds, quinoa, Bragg liquid aminos and seasoning and mix until combined. Then add oats, bread crumbs, flour, salt and pepper and mix. The mix should be thick and sticky. If it's too wet, add more flour in small increments.
Form mixture into balls and press into sandwich-sized patties in your hands. Place patties on a greased cookie sheet and place in a 350-degree oven for 30-35 minutes, flipping once halfway through cooking. Or if preferred, place on the grill or in a skillet, turning patties occasionally for even browning.
Serve on sandwich buns topped with other fall veggies like kale, beets, and radishes or topped with vegetarian gravy alongside mashed potatoes as a Thanksgiving entree.