Chickpea Patty, Roasted Broccoli and Mashed Potatoes

 

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Chickpea Patty, Roasted Broccoli, and Mashed Potatoes


Ingredients

Potatoes

  • 5 Large Potatoes, Cut up into large slices
  • 1/3 Cup Vegenaise
  • 1 Cup Unsweetened Plant Milk
  • 1 Tbsp Vegan Butter (optional)
  • Salt and Pepper to taste

Broccoli

  • 1 Bag Frozen Broccoli or Two heads of fresh Broccoli
  • 1 Tbsp Olive Oil
  • Salt and Pepper to taste

Chickpea Patties

  • 1 Can Chickpeas (Be sure to buy BPA free, or buy dry garbanzo beans and cook in crockpot)
  • 1 Tbsp Tamari or Soy Sauce
  • 1/4 Cup Water
  • 2 Tsp Curry
  • 1 Tbsp Favorite Italian Seasoning I love Trader Joe's 21 Season Salute
  • 1 Cloves Garlic Finely minced
  • 1/4 Cup Vital Wheat Gluten
  • 1/3 Cup Bread Crumbs
  • 2 Tbsp Olive Oil

Instructions

  1. Preheat oven to 450º

Mashed Potatoes

  1. Boil Potatoes until soft (about 20 minutes). Drain. Add all ingredients and smash with a potato masher or mixer. If you buy organic, you can leave the skins on, if not, be sure to peel. 

Roasted Broccoli

  1. While your potatoes are boiling, Preheat oven to 450º. Lay the broccoli evenly on a metal pan. Drizzle olive oil over broccoli and salt and pepper to desired taste. Cook for about 20 minutes until edges are crispy. If you are using frozen broccoli, cooking time will take a little longer. 

Chickpea Patties

  1. In a large bowl mash up the chickpeas with the soy sauce. Add the curry, 21 seasons, garlic, wheat gluten, bread crumbs. Add water until you get the texture you'd like. You don't want them too dry, but not so wet that they won't stick together. Stir with a fork and then dig in and mix it up with your hands for 3 minutes. Then take a handful or whatever size you want the patties to be and work each one in your hand for another minute. Fry them in a pan of olive oil. I like a lot of oil, but you could make it a little healthier and do less. Top with salsa. My favorite Salsa is Trader Joe's Organic Fire Roasted Salsa. 

    Gluten Free Option: Use a gluten free binder--I used a flax egg and lessened the water added to the recipe. Finely crushed tortilla chips are a good replacer for the bread crumbs.

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