- 1 cup diced portobello mushrooms
- 1 cup diced squash
- 1 cup diced cauliflower
- 1 cup diced broccoli
- 1/2 cup diced red onion
- 1 16 oz can black beans, rinsed and split in 1/2
- 4 large eggs, beaten
- 1/2 cup cooked quinoa or millet
- 1/2 cup mixed hemp hearts and chia seeds
- 1 tbsp mixed dried herbs
- 1 tbsp tamari sauce
- 1 tbsp Worcestershire sauce or 1 tbsp hot sauce
- 2 tbsp minced garlic
- 1 cup fresh grated Parmesan or other sharp, flavorful cheese
Grab a large mixing bowl and whisk in the eggs. Add the seasonings and sauces. Grate the cheese and add the millet or quinoa along with 1/2 of the black beans. Mix gently with a large spoon until the mixture is combined.
In a food processor pulse the rest of the black beans then add them to the bowl.
Pulse the rest of the veggies.
Mix just until coated. Refrigerate for an hour.
Set oven to 375.
Place parchment paper on 2 cookie sheets. Cover a 1/2 cup measuring spoon with plastic wrap.
Using a rubber spatula scoop mixture into cup, then place on baking sheet. You should get 12 patties per baking sheet.
Bake for 45 minutes or until slightly crunchy on top. Check them at 20 and 30 minutes.
VEGGIE SUBSTITUTES: If I don’t have certain veggies I use a mix of what I have on hand or what’s in season. As long as there is a good mix of 4 cups and 1/2 cup of your favorite onion, you should be good. Add more millet or quinoa if the mixture is too wet.