Easy Vegan Breakfast Patties
These patties can be made and froze ahead of time for a fast and filling breakfast when we are short on time.
Ingredients
- 1 tsp Each spice- Oregano, Paprika, and Garlic Powder
- 1/2 tsp Each spice-Thyme, Ground Fennel Seed, and Black Pepper
- 1 Cup Cooked Brown Rice
- 1/2 Cup Cooked Oatmeal
- 1 15 oz Can Pinto Beans
- 2 Tbsp Olive Oil
- 1/2 Cup Vital Wheat Gluten
- 1 Tbsp Soy Sauce
- 3 to 4 Tbsp Water
Instructions
- Preheat the oven to 375°F.
- Prepare a baking sheet with parchment paper, set aside.
- Cook the rice and oatmeal to the package directions.
- Once done, set aside to cool.
- Open a can of pinto beans, drain and rinse.
- Place the pinto beans into a medium mixing bowl and mash with a fork or a potato masher.
- Next add the cooked rice, oatmeal, spices, wheat gluten, soy sauce and oil to the beans.
- Blend everything together while slowly adding water a little at a time.
- You will want the consistency of the dough to be sticky, so that it will stay together when forming the patties.
- Knead by hand for about 2 minutes.
- Continue by forming the dough into a large ball and divide into 8 sections.
- Form each section into a round patty.
- Place the patties onto the parchment paper lined baking sheets and put them into the oven.
- Bake the patties for 16 minutes on one side, then flip the patties and bake for another 16 minutes.
- After 32 minutes, remove from the oven and set aside.
- Prepare a medium sized skillet with oil, place the patties in the pan and fry until both sides are slightly browned.
- Remove the done patties onto a paper towel lined plate to cool and remove extra oil.
- Serve on a piece of buttered bread or a bun and top with any of your favorite condiments.
- Or serve along side fried potatoes, sauteed vegetables or a seasoned rice.
- Store in the freezer for a fast and easy on the go Breakfast.
Notes
Freeze the patties for a fast and easy on the go Breakfast!