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Vegan Coleslaw with Red Bean and Corn Patties

divinehealthyfood.com
  • minutes
  • Serves 2

INGREDIENTS

1 tbsp

extra light olive oil

1

small red onion (or ½ medium)

1 clove

garlic

1 pinch

Himalayan/sea salt

1 can

red kidney beans

1/2 cup

frozen corn

1 tbsp

pecans, crushed

1 tsp

dried oregano

1 tsp

dried thyme

1 tsp

smoked paprika

1 tsp

onion powder

1

few sprinkles ground pepper

1/4 cup

golden flaxseed meal

2 tbsp

brown rice flour

1 tbsp

tomato paste

1 tsp

low sodium soy sauce

1/4 tsp

Himalayan/sea salt

1/8 tsp

cayenne pepper

2 1/2 cups

green shredded cabbage

2 cups

purple shredded cabbage

1

medium carrot

1/2 cup

vegan mayonnaise (eg Grapeseed Vegenaise)

1 tbsp

white cooking wine

1 tsp

apple cider vinegar

1 tsp

coconut sugar

1 tsp

ground mustard

1/4 tsp

celery seeds

1/8 tsp

Himalayan/sea salt

1

few sprinkles ground pepper