"Rhi Rhi’s Vegan Big Mac Attack
That’s what my sweets called it. Haha! Clever, that one.
Homemade falafel patty topped with vegan Mac no cheese "
Homemade Falafel Patty Topped With Vegan Mac No Chees
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Recipe Intro From rhianamygdala
RECIPE:
Falafel Patty
Soak 1 cup dried chickpeas in 1 tsp. baking soda overnight. Drain and add to food processor with the following ingredients:
½ cup (packed) herbs (I used cilantro and flat leaf parsley)
¼ cup lemon juice
3 tbsp. water
1 rounded tbsp. flour (I used brown rice flour to make the recipe gluten free)
2 cloves of garlic
1 tbsp. ground coriander
1 tsp. cumin
1 tsp. lemon zest
½ tsp. crushed pepper flakes
1/8 tsp. all-spice
Salt and pepper to taste
Pulse until mixture resembles coarse sand.
Transfer mixture to a bowl and refrigerate for at least 1 hour. Makes about 6 patties. To cook, place 2-3 patties on a lightly oiled cast iron or non-stick pan for a few minutes on each side. Patties can be stored in an airtight container in the fridge or freezer.
Mac No Cheese
,
Soak ½ cup cashews overnight. Drain.
In a pot of boiling water add the following:
½ cup chopped carrot
½ cup chopped onion
½ cup peeled and chopped russet potato
Remove vegetables from boiling water after 10 minutes or until vegetables are soft. Place in a food processor or high speed blender with the following ingredients:
¼ cup soy milk
2-4 tbsp. nutritional yeast
¼ tsp. garlic powder
¼ tsp. smoked paprika
½ tbsp. lemon juice
½-3/4 tsp. salt
1/8 tsp. pepper
Blend until smooth. Top over macaroni pasta cooked al dente. Reserve some of the pasta water to thin out the “cheese” if you prefer. I used corn macaroni to make it gluten free. To assemble, I added vegan mayo to both sides of a whole wheat bun (you can use any type of bun your heart desires), a falafel patty, as much "mac no cheese" as I could squeeze in and topped it with sliced heirloom tomatoes and baby kale. Easy peasy!
Falafel Patty
Soak 1 cup dried chickpeas in 1 tsp. baking soda overnight. Drain and add to food processor with the following ingredients:
½ cup (packed) herbs (I used cilantro and flat leaf parsley)
¼ cup lemon juice
3 tbsp. water
1 rounded tbsp. flour (I used brown rice flour to make the recipe gluten free)
2 cloves of garlic
1 tbsp. ground coriander
1 tsp. cumin
1 tsp. lemon zest
½ tsp. crushed pepper flakes
1/8 tsp. all-spice
Salt and pepper to taste
Pulse until mixture resembles coarse sand.
Transfer mixture to a bowl and refrigerate for at least 1 hour. Makes about 6 patties. To cook, place 2-3 patties on a lightly oiled cast iron or non-stick pan for a few minutes on each side. Patties can be stored in an airtight container in the fridge or freezer.
Mac No Cheese
,
Soak ½ cup cashews overnight. Drain.
In a pot of boiling water add the following:
½ cup chopped carrot
½ cup chopped onion
½ cup peeled and chopped russet potato
Remove vegetables from boiling water after 10 minutes or until vegetables are soft. Place in a food processor or high speed blender with the following ingredients:
¼ cup soy milk
2-4 tbsp. nutritional yeast
¼ tsp. garlic powder
¼ tsp. smoked paprika
½ tbsp. lemon juice
½-3/4 tsp. salt
1/8 tsp. pepper
Blend until smooth. Top over macaroni pasta cooked al dente. Reserve some of the pasta water to thin out the “cheese” if you prefer. I used corn macaroni to make it gluten free. To assemble, I added vegan mayo to both sides of a whole wheat bun (you can use any type of bun your heart desires), a falafel patty, as much "mac no cheese" as I could squeeze in and topped it with sliced heirloom tomatoes and baby kale. Easy peasy!