Lunch / Dinner

Plant-based Pumpkin Patty

I wanted to make a plant-based burger that was different from any I have had before. While I love black bean, veggie, lentil, etc patties, I was looking for something new.

I wanted my patty thick, healthy & filling. I give credit to the upcoming of Fall for putting pumpkin on my mind!

These Plant-based Pumpkin Patties are:

  1. Thick
  2. A great food-prep
  3. Protein & fiber packed
  4. Filling
  5. Full of flavor
  6. Yummy
  7. Unlike any patty you’ve had before!

Plant-based Pumpkin Patty

  • Servings: 4
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 T egg replacer (mixed with 3 T water)
  • 1 c garbanzo bean flour
  • 1 c pumpkin puree
  • 1 tsp crushed garlic
  • 1 1/2 T finely chopped chives
  • 1/2 tsp Everything Spicy seasoning (or a similar Italian seasoning)
  • 1/2 tsp cumin
  • Pinch of pink Himalayan salt
  • 1/4 tsp red pepper flakes
  • 1 T tahini
  • 1 c rolled oats (gluten-free if needed)
  • 1/4 c pea protein powder

Directions

  1. Prepare your egg replacer by adding the 1 T egg replacer powder with 3 T water in a small bowl.
  2. In a large bowl add the rest of the ingredients.
  3. Mix with a fork as best you can, then finish combining the ingredients by kneading it like dough with your hands.
  4. Add the egg replacer to the bowl & knead one more time.
  5. Form batter into 4 thick patties. (You can cook them now or cover & refrigerate for a later meal).img_3579
  6. To cook, spray a skillet with non-stick cooking spray & place on medium heat. Cook on each side for a few minutes until there is a slight golden crust & they are heated through. I find it best to cover the skillet while they are cooking so that the insides get warm as well.
  7. I served mine on an organic sprouted whole wheat toasted bun layered with tomato, sauteed cabbage & pepper & spread with guacamole. Enjoy!

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What would you top you patty with?!

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