Vegan | Vegan Recipes


October 7, 2018

This recipe was a total experimenting success.  I was craving a black bean patty but only had chickpeas in the pantry. So during Grant’s nap, I got out my food processor, and got to work. I pulled out my spices, wheat gluten for extra protein, tahini, and started putting things together using my “taste – testing – senses” to make it yummy and healthy. Here is the “recipe” I used however feel free to add or take out spices to your liking.



  • 1 can cooked chickpeas 
  • tablespoons of garlic tahini
  • 1cup vital wheat gluten (71% protein)
  • 1cup TVP
  • 1cup vegetable broth
  • tablespoons coconut aminos
  • 2 cloves of garlic
  • 1 chive chopped
  • 1teaspoon lemon zest
  • Juice of 1 lime or lemon
  • 1 squeeze of mustard 
  • 1 squeeze of Siracha
  •  Cumin, paprika, cumin, chili powder, a dash of cayenne pepper, and salt free Mrs Dash to taste. I did quite a few shakes of each 



1. Pulse all ingredients in the food processor (or blender if you don’t have one) to make a hummus texture
2. Scoop and roll into patty-like shape
3. Preheat oven to 375°F, and lightly oil baking sheet or use a Silicone Baking Mat. Brush both sides of each patty with a little coconut oil, place on baking sheet, and bake for 20 minutes. Flip patties and bake another 8 to 10 minutes until firm and golden brown. 
Enjoy on top of a salad, as a burger, or along side your tofu scramble. 

Did you make this recipe?? Tag @plantingseedsmamma on Instagram


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