SIVID

MEATLESS MONDAY: BLACK BEAN PATTIES
These black bean patties are hearty, flavorful, freezer-friendly, and perfect for meal prep. One of my favorite tricks is baking the black beans first to remove excess moisture. This helps the patties hold together and creates a great texture.
This recipe makes 12 patties, so you'll have plenty for dinner and extras to freeze for later.
Save this recipe for your next Meatless Monday!
BLACK BEAN PATTIES
Yield: 12 patties
Ingredients:
• 4 (15-ounce) cans black beans, drained and rinsed
• 2 cups roasted or sautéed mixed bell peppers, finely chopped (about 3 peppers)
• 1 cup roasted or sautéed onions, finely chopped
• 2 tablespoons garlic, minced
• ½ teaspoon cayenne pepper
• ½ teaspoon white pepper
• ½ teaspoon ground cumin
• 4 teaspoons salt
• 1 cup cornmeal
• Additional cornmeal for coating
• 4 large eggs OR 4 tablespoons ground flaxseed mixed with 10–12 tablespoons water
Instructions:
Preheat oven to 400°F.
If using flax eggs, combine the ground flaxseed and water. Let stand for 10 minutes until thickened.
Roast or sauté the bell peppers and onions until tender and lightly caramelized. Allow to cool slightly.
Spread the drained black beans on a sheet pan and bake at 325°F–350°F for 10–15 minutes, or until the skins begin to split and the beans appear slightly shriveled.
Transfer the beans to a large bowl. Add the roasted peppers, onions, garlic, cayenne pepper, white pepper, cumin, and salt. Mash until mostly smooth, leaving some texture.
Add the cornmeal and either the eggs or prepared flax eggs. Mix until thoroughly combined.
Using a #8 scoop (½ cup) or scale, portion into 12 patties, approximately 4.5 ounces each. Lightly coat with cornmeal if desired.
Sear the patties in a small amount of avocado oil until golden brown.
Transfer to the oven and bake for about 30 minutes, flipping halfway through, until firm and lightly browned.
Serve on a bun with your favorite toppings. I used guacamole, mayonnaise, arugula, and tomato, along with restaurant-style fries on the side.
Enjoy!

Meatless Monday ✨

This chopped chickpea sandwich has been on repeat lately.

Crunchy, creamy, savory, fresh… and packed with texture.

CHICKPEA MIXTURE:
• 2 (15 oz) cans chickpeas, chopped
• 1 cup celery
• 1 cup apple
• 1 cup parsley
• 1/2 cup shallots or red onion

SAUCE:
• 6 tbsp kewpie mayo
• juice of 1 lemon
• 2 tbsp light miso
• 1/4 cup fresh or freeze dried dill
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tbsp dijon
• 2 tbsp extra virgin olive oil
• salt + pepper to taste

Serve on toasted Seedtastic bread with guac 🥑