Hearty vegan chicken patties are crafted from a flavorful blend of chickpeas, tofu, and chestnuts, enhanced with aromatic herbs and spices. These savory patties are baked to perfection and finished with a delicious homemade glaze for a satisfying plant-based meal.
Serves:
The yield is not specified in the recipe.
Prep time:
45 minutes
Cook time:
45 minutes
Recipe Category
Cuisine
Ingredients
250g Chickpeas (reserve the chickpea water/aquafaba)
200g Tofu
150g Chestnut Mushrooms
1 Onion
5 Garlic cloves
1 tsp Rosemary
1 tsp Smoked Paprika
1 tsp Onion Powder
1 tsp Thyme
1 tsp Paprika
1 tsp Turmeric
1 tsp Marjoram
1 tsp Cayenne Pepper
Salt & Black Pepper to taste
50g Tomato Puree
1 Cup Rice
2 Cups Water
2 tbsp Ground Flaxseeds
Olive Oil
2 tbsp Soy Sauce
1 tbsp Worcestershire sauce (ensure vegan-certified)
1 tbsp Maple Syrup
1 tsp Garlic Powder
1 tsp Tapioca starch
1/2 Cup Water
Instructions
In a pot, combine 1 cup rice with 2 cups water. Cover and simmer on low heat for 15–18 minutes until the rice is ready.
While rice cooks, sauté the onion, garlic, and chestnut mushrooms in olive oil until softened and fragrant.
In a food processor, combine the cooked rice, sautéed vegetables, chickpeas, tofu, tomato puree, and all the herbs and spices (Rosemary through Cayenne).
Add the ground flaxseeds and a bit of the reserved chickpea water to help bind the mixture.
Pulse until well combined but still holding some texture.
Chill the mixture in the fridge for about 30 minutes to firm up.
Preheat your oven to 180°C.
Form the chilled mixture into patty shapes and place on a baking tray.
Bake for 30 minutes, flipping the patties halfway through.
In a small pan, whisk together the soy sauce, Worcestershire sauce, maple syrup, garlic powder, tapioca, and 1/2 cup water.
Bring to a boil, then reduce to a simmer on low heat until the sauce thickens into a glaze.
Brush or toss the baked patties in the sauce before serving.