Making your own veggie patties from nature (without the inflammatory gluten binder) can be frustrating. But I feel that this recipe not only brings in the goodness of tons of veggies, it also bakes them to perfection holding their shape. These babies make for a quick snack or protein addition to any boring salad. Keep in your freezer and pop them out as you need them.

Ways to Eat Them

• Make a sandwich with them
• Make a romaine leaf Taco
• Crumble on salad
• Top with Cashew dressing or salsa
• Make a “burger” w/ tomato, mustard, lettuce, pickles, avocado

Baked Veggie Patties

• 3 C cooked red lentils (or black beans)
• 4 T ground flax and ¾ C water (allow to sit for egg-like consistency)
• 2 C finely chopped kale, Swiss chard, or spinach
• 1 C almond or oat flour
• 1 C grated sweet potato or carrot
• ½ C chopped sun dried tomatoes
• ½ C sunflower or pumpkin seeds (shelled)
• ½ C fresh basil, finely chopped
• ¼ C onion, diced
• 2 cloves garlic, minced
• 2 T tahini paste (use only 1 T if sun dried tomatoes are in oil)
• 3 t dried oregano
• 3 t vinegar
• 1 t sea salt
• Optional toppings: cashew cream sauce or salsa

1. Preheat oven to 400 degrees and line baking sheet with parchment paper
2. Mix ground flax and water in small bowl and let sit for 5 minutes to thicken
3. Combine all ingredients in a large bowl. Taste and add spices/salt as needed.
4. Shape into evenly-sized patties ~1/4 cup with wet hands. Pack tightly. Place on parchment paper/baking sheet
5. Bake for 15 minutes, carefully flip them and bake another 15 minutes.
6. Cool for 5 minutes and enjoy. Eat warm or cold. Freeze for months.