apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 100g Pre-cooked Quinoa (See this recipe for Quinoa directions)
- 300g Pre-cooked Soy Beans
- 1 Small Onion, Finely Chopped
- 1 tbsp Tomato Paste
- 1 small handful Cilantro
- 1/2 tsp Sumac
- 1/2 tsp Cumin
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- Black pepper to taste
- Fresh lemon wedges to serve
Preheat oven to 350 degrees Fahrenheit. Measurements for grains are given in grams here as the recipe is based off of one that contains gluten which is also delicious. (Thank you messyvegetariancook.com for inspiration!)
Process quinoa and soy in a food processor along with tomato paste, chopped onion, cilantro and spices. Blend until you have an almost smooth “batter”. You may want to add a little water to help it puree if the mixture seems too dry to shape into patties.
Prepare a baking tray with low sides either by lining with parchment paper or a silicone baking pad (our preference). Using clean damp hands (remove your rings this gets messy!), shape the mixture into a football-like shape about the size of your palm or smaller.
Place on a baking sheet and bake for 35 minutes or until the outside is somewhat golden brown and crispy.
Serve with slices of lemon and any Mediterranean condiment that suits your fancy. Such as: Hummus the Two Vegan Way, Babaganoush, Hot sauce, among many others! So delicious and oh so good for you!
This recipe is vegan, vegetarian, gluten free, dairy free and egg free!!