Name: Spicy Veggie Patties
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 12 servings
Ingredients: 0.5 bulb cauliflower (grated, lightly roasted); 1 large potato (boiled and mashed); 0.25 cup onion (chopped); 3.5 tbsp cilantro (finely chopped); 0.75 tsp salt (or to taste); 0.125 tsp kala namak; 0.5 tsp garam masala (or any other spice blend, to taste); 1 tsp coriander seeds (whole); 0.5 null green chili (finely chopped or chili flakes); 1 medium tomato (pulsed to a paste with garlic and ginger); 2 cloves garlic (pulsed to a paste with tomato and ginger); 0.5 inch ginger (pulsed to a paste with tomato and garlic); 2 tbsp canola oil (organic); 0.75 cup black eyed peas (sprouted or cooked); 1 large potato (boiled and mashed); 0.25 cup onion (finely chopped); 0.5 cup chard (finely chopped, blanched (optional)); 0.75 tsp salt (or to taste); 0.75 tsp chana masala (spice blend or to taste); 0.5 null green chili (finely chopped or chili flakes); 1 medium tomato (ripe, pulsed to a paste with garlic and ginger); 2 cloves garlic (pulsed to a paste with tomato and ginger); 0.5 inch ginger (pulsed to a paste with tomato and garlic); 2 tbsp canola oil (organic); 0.5 cup water; 2 tbsp soy sauce; 0.5 tsp ginger powder; 0.5 tsp garlic powder; 0.5 tsp salt; 3.5 tsp maple syrup

Spicy Veggie Patties

These flavorful vegan patties offer a delightful variety for your next panini night! Featuring spicy cauliflower and potato patties, hearty black-eyed pea and greens patties, and savory maple-glazed tempeh, this recipe provides diverse textures and tastes. Perfect for a casual gathering, these make-ahead patties can be grilled and served with your favorite breads, fresh toppings like roasted bell peppers and guacamole, and a selection of creamy spreads.

Instructions

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1

For the cauliflower and black eyed pea patties, mash and mix all respective ingredients well. Pulse the black eyed peas (0.75 cup) if needed. Taste and adjust salt (0.75 tsp) and spices. If the mixture is too wet, use coarsely ground [oats] or [breadcrumbs] to absorb excess moisture.
2

Prepare the coating mix: in a plate, combine coarsely ground oats (0.5 cup), salt (0.5 tsp), black pepper (0.25 tsp), and garlic powder (0.5 tsp).
3

Shape both types of patties (cauliflower-potato and black-eyed pea-potato-greens), then coat them thoroughly on both sides with the oat mix.
4

Place the coated patties on parchment-lined baking sheets. Drizzle or spray [canola oil] generously over the top of the patties. Bake in a preheated oven at 185°C (365°F) for 25-40 minutes, depending on size and wetness. Flip the patties after 20 minutes and spray more oil on the other side. Alternatively, cook on a pan or grill.
5

For the maple glazed tempeh, combine water (0.5 cup), soy sauce (1 tbsp), ginger powder (0.5 tsp), garlic powder (0.5 tsp), salt (0.5 tsp), and maple syrup (1 tbsp) in a pan. Add tempeh strips (8 oz) and cook covered on low heat for 20-30 minutes, or until the water is almost completely absorbed.
6

After the liquid is absorbed, drizzle soy sauce (1 tsp) and maple syrup (2.5 tsp) over the tempeh. Increase the heat to medium and cook until the tempeh sizzles and blackens to your desired preference.