12
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Ingredients
Ingredients for the Marinade:
.5 teaspoon dried oregano
.5 teaspoon dried basil
.5 teaspoon dried parsley
2 cloves cloves of garlic, small
1.5 tbs balsamic vinegar
2 tbs water
Ingredients for the Patties:
3 cups cooked chickpeas
.5 cup toasted walnuts
.25 cup pumpkin seeds
1 onion, diced
1 cup shiitake mushrooms
1 cup white mushrooms
1 block dehydrated tofu
1 tbs Dijon mustard
.5 teaspoon dried basil
.5 teaspoon dried parsley
.5 teaspoon paprika
Instructions:
In a food processor, combine the chickpeas, walnuts, pumpkin seeds, onions, mushrooms (shiitake and white), tofu, Dijon mustard, and seasonings (oregano, basil, parsley, and paprika).
Blend until well combined but not overly smooth, keeping a slightly chunky texture for a meaty consistency.
Form the mixture into patties of your desired size. Bake the patties at 350°F for 20–25 minutes or until firm.
In a skillet, sauté the onions until they are translucent. Add the diced mushrooms (shiitake and white) and cook until the mushrooms are tender.
My Notes:
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Per Serving:
Calories 150
Protein 11 g
Carbohydrates 16 g
Sugars 4 g
Total Fat 5.7 g
Saturated Fat 0.7 g
Cholesterol 0 mg
Sodium 109 mg
Fiber 4.9 g
Beta-Carotene 7 ug
Vitamin C 2 mg
Calcium 284 mg
Iron 2.4 mg
Folate 87 ug
Magnesium 49 mg
Potassium 349 mg
Zinc 1.5 mg
Selenium 11.1 ug