Ingredients
Scale
- 1 can of kidney beans
- 300 g/10 ounce extra firm tofu
- 1 tbsp white miso paste
- 1/4 cup of pumpkin seeds
- 3 cloves of garlic
- 1 red onion
- 2 small carrots (grated)
- 5 tbsp tomato puree
- 2 tbsp ground flaxseed
- 1,5 tsp liquid smoke
- 1,5 tbsp dried basil
- 1/2 bunch of fresh parsley
- 1 tsp cayenne pepper
- salt and black pepper (I did not use any additional salt, the miso paste was salty enough for me)
Instructions
- Preheat oven to 200°C/400°F.
- Combine all ingredients in a food processor and process until mostly blended but still slightly chunky.
- Form mixture into small patties and place on a large baking tray lined with parchment paper. Bake for 30-40 minutes, turning them over once halfway through baking time. The patties are quite soft in texture, so do the flipping carefully.
- Serve on small buns (GF if you prefer) with fresh veggies and condiments of your choice. Enjoy!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main
- Cuisine: Vegan