Black Bean-Hemp Patties and Artichoke-Basil Filling
Amber
This is a great way to use up leftover beans, and these tasty vegan patties can be frozen for quick meals. Filling!
ingredients
- Bean-Hemp Patty Ingredients:
- 3 C. cooked black beans
- 1/2 C. hemp powder
- 1/2 C. vital wheat gluten
- 1.4 C. nutritional yeast
- 3 Tbsp. (T). braggs liquid aminos
- 2 T Extra Virgin Olive Oil (EVOO)
- 2 T hemp seeds
- 1 T seasonings your choice
- 2 teaspoons (t) hickory salt
- 1 teaspoon of each of following:
- garlic powder, curry powder, cumin powder and a sprinkle of asafoetida.
- Hot Pepper to taste.
- Artichoke-Basil Filling Ingredients:
- 1/2 C roasted sesame butter/tahini
- 1/2 C water
- 1/2 C packed basil
- 1 Tbsp + 1 tsp lemon juice
- 1/2 teaspoon sea salt
- 1 Cup chopped artichoke hearts
directions
- 1
Patties:
- 2
In a large bowl, slightly mash beans to form more of a paste then individual beans. Add in the rest of ingredients and stir well. Dough should hold its shape but still be moist. More hemp powder or bean cooking water can be added for adjustment.
- 3
If baking, heat oven to 375 degrees.
- 4
If frying, heat 1/4 inch high oil in frying pan. Have a small bowl near to wet hands while forming patties 1/2 inch to 3/4 inches thick. Bake on baking tray for 25-35 minutes until crispy yet still moist on inside. Fry until each side is crispy. Serve inside pita bread, topped with sesame or other sauce/filling.
- 5
To prepare artichoke-basil filling: blend tahini, water, basil, lemon and sea salt until smooth in blender. Stir in the artichoke. Serve inside pita pockets as flavorful filling.
Source: Amber
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