Topped with homemade nut cheese, tomato & vegan mince sauce.
For the patties
300 g of quinoa (soaked overnight)
200 g of grated swede
1 pinch of cumin
1 pinch of coriander
1 pinch of ground bay leaves
salt and black pepper to taste
Preparing the patties
Soak the quinoa in clean water overnight.
Mix the grated swede with the spices in a bowl and kept it in the fridge overnight as well.
Drain the quinoa in a sieve than mix it with the reaming ingredients in the bowl.
Make the patties and fry them on a skillet with only a drizzle of oil. Flip each patty to fry both sides evenly.
Set the fried patties on a baking tray and set them aside while you prepare the toppings.
For the nut cheese
- 1 cup of ground nuts (I use the leftovers from when I make nut milk. See: How to Make your own Creamy Nut Milk)
- 1/2 cup of coconut oil
- 1/2 cup of nutritional yeast
- 1 teaspoon of garlic (only if you want. I am a garlic maniac!)
- 1 teaspoon of turmeric
- salt to taste
Melt the coconut oil then blend it in a food processor with the other ingredients.
Blend it well until there’s only a paste.
For the tomato & TVP sauce
1 cup of TVP (textured vegetable protein)
250 ml of plain tomato (pasta) sauce
1 small onion
2 garlic cloves (chopped)
Salt and pepper to taste
In a small sauce pan…
Drizzle some vegetable oil and cook the chopped onion until white.
Add the tomato paste and TVP and mix them thoroughly (at medium to low heat).
add 1/2 cup of water and keep stirring until it starts boiling.
Add the chopped garlic cloves and cover the pan with a lid.
Cook the sauce for 10 (ten) minutes until the TVP is soft.
Baking the patties
With a wooden spoon or a spatula, spread the tomato & TVP mince sauce (first layer). Then spread the nut cheese (second layer).
Sprinkle some capers too if you’d like to give it a saltier taste to the dish. You can use green olives too.
Place the baking tray with the patties on the top shelf in a conventional oven so they can be closest to the element (electric oven). You want to quickly grill the nut cheese without drying the tomato & TVP sauce.
Grill patties for 10-15 minutes (or until the nut cheese turns golden, with a “grilled cheese” look) at 150-160°C, and no higher than that or the patties and the cheese may quickly burn.
Once grilled, complete the toppings with your choice of relish and/or pickles. For this recipe, I had my homemade cucumber preserve and a beetroot relish we got from family as Christmas gift.
Serve patties while hot.
**These patties can be kept in the freezer for up to a week without losing their flavor. All you need to do is wrap each one separately and re-heat them in a grill.