Leave the gazpacho at home, Lisa! My Tofu, Black Bean & Mushroom Patties are here to get you through your next BBQ.
With the weather really heating up and the holiday season upon us, it’s that time of year where BBQ invites are coming in thick and fast. Your typical Aussie grill-a-thon doesn’t cater much to us old vegans, so the guys at Ziegler & Brown asked me to change that by devising an awesome animal-free recipe that vegans and non-vegans alike and can enjoy this BBQ season. These tasty guys can be made a couple of days in advance and whipped out just before cooking so you’ve got a juicy, flavoursome plate ready to take along to your next occasion.
- 1/2 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon dried mixed herbs
- 500g high-protein, firm tofu
- 1/2 cup cooked or canned black beans
- 1/2 cup chopped mushrooms
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1/3 cup peanut butter
- 2/3 cup dried vegan breadcrumbs
- Chuck the onion, garlic and mixed herbs into a large bowl before crumbling in the tofu. Make sure it’s super fine but don’t use a food processor.
- Mix through the black beans and mushroom followed by the tomato paste, soy sauce, peanut butter and dry breadcrumbs. Mix until well combined.
- Using a half cup measure as your guide, scoop out the mixture and firmly roll into a ball before gently pressing into a patty shape.
- Place on a large plate or platter and repeat with the rest of the mixture before covering and placing in the fridge for up to 2 days. The longer you leave them, the more they’ll hold together when cooked!
- When you’re ready to serve, fire up the grill to medium-high and lightly spray with olive oil.
- Place the patties on the grill and cook for about 3 minutes or until slightly charred before flipping gently and repeating on the other side.
- Serve with a little drizzle of your favourite vegan mayonnaise or BBQ sauce (or both) and enjoy!
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