Looking for a cheap, easy, freezer-friendly plant-based meal? Hoping to satisfy herbivore and omnivore palates, alike? Hunting for a guilt-free entree a teen could easily thaw and heat solo? Need a make-ahead family meal idea that is free from the top 8 allergens? I’ve got you!
1 can kidney beans
3 flax eggs (3 Tbl flaxmeal stirred together with 6 Tbl water)
2 Tbl yellow mustard
2 Tbl garlic powder
2 Tbl cumin
1 Tbl onion powder
1 Tbl basil
1/2 Tbl smoked paprika
1/2 Tbl Tbl chili powder
1 bell pepper (chopped)
1/2 vidalia onion (chopped)
1 pkg rolled oatmeal
Salt and pepper to taste
Stir together the flax meal and water to prepare your flax eggs, and let set while you chop your vegetables.
Once the flax mixture is a sticky, viscous goo, mix all of the remaining ingredients in a large bowl.
Mash the mixture with a handheld potato masher until the texture is sticky enough to form patties.
Form the mixture into patties (it should make 10 standard size burger patties.)
Preheat your oven to 375°F.
While the oven heats, cook the patties in an oiled pan over medium-high heat until golden.
Carefully flip each patty and cook until both sides are golden.
Transfer the patties to a silcome lined aluminum baking sheet and bake for 45 min, or until sufficiently cohesive in texture (baking time may vary with dark or nonstick pans.)
Remove and freeze, refrigerate, or serve.
To reheat, defrost in the microwave then cook in oiled pan over medium heat.