Favoreats
Favoreats LLC
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INGREDIENTS
5
Servings:
INGREDIENTS
1 15 ounce can
chickpeas, drained and rinsed
1
medium-sized sweet potato, cooked
1 clove
garlic, minced
1 tsp
chili powder
1/2 tsp
salt
1/4 cup
barbecue sauce (recipe below)
1/4 cup
cornmeal
1/4 cup
scallions, chopped
Barbecue Sauce:
6 oz
tomato paste
1/4 cup
water
2 tbsp
pure maple syrup
2 tbsp
apple cider vinegar
1/2 tsp
chili powder
1/2 tsp
garlic powder
1/4 tsp
salt
PREPARATION
Preheat oven to 375˚F/190˚C.
In a large bowl, microwave chickpeas for 1 minute, or until softened.
Peel the cooked sweet potato, and add it to the bowl of chickpeas, along with the garlic, chili powder, and salt. Mash until chickpeas are finely mashed. Set aside.
In a medium-size bowl, combine tomato paste, water, maple syrup, apple cider vinegar, chili powder, garlic powder, and salt. Mix to combine.
Add ¼ cup of the barbecue sauce, cornmeal, and scallions to the mashed chickpea mixture and mix until thoroughly combined.
Using a ½ cup measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
Bake for 40 minutes, or until firm and browned, flipping over halfway through.
Serve with the remaining barbecue sauce and favorite fixins.
Enjoy!
Inspired by this recipe.
5
Servings:
INGREDIENTS
1 cup
sunflower seeds
1/4 cup
yellow onion, finely chopped
1 cup
cooked brown rice
1/2 tsp
thyme
1/2 tsp
salt
2 tbsp
water
1 cup
carrot, chopped
1/2 cup
celery, chopped
PREPARATION
Preheat oven to 375˚F/190˚C.
In the bowl of a food processor, add sunflower seeds. Process until finely ground. Add onion, brown rice, thyme, salt, and water and process until combined. Add carrot and celery and pulse several times to combine.
Using a ½ cup measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
Bake for 30 minutes, or until firm and browned, flipping over halfway through.
Serve burgers with your favorite fixins.
Enjoy!
Inspired by recipe here.
5
Servings:
INGREDIENTS
1 15 ounce can
black beans, drained and rinsed
1/2 tsp
salt
1 clove
garlic, minced
2
large portobello mushroom caps, finely chopped
1/2 cup
walnuts, finely chopped
1/4 cup
parsley, finely chopped
2 tbsp
ground flaxseed
4 tbsp
water