healthy vegan blog

As I mentioned before, I am a bit lazy in the kitchen and always look to make recipes easier. I have become obsessed with these zucchini cakes and have simplified the recipe. I no longer sauté the veggies and I bake them instead of broiling. I like the taste and consistency better; they are very vegetabley. The outside gets crispy/firm and the inside stays soft. It takes me 20 minutes to make and clean up the veggie mixture and another 5 minutes to form patties right before baking.

1 small onion, minced (about 1 cup)
1 clove crushed garlic
2 carrots, shredded (about 1 ½ cups)
3 small zucchini, shredded (about 5-6 cups)
1 1/2 cups rolled oats
1 cup of kidney beans (or any beans, really)
1 tablespoon vegan Worcestershire sauce
4 – 5 teaspoons Old Bay
whole wheat flour (for coating patties)

Food process the onion and garlic. Put into a large bowl (10 cups or so). Microwave for 1 minute. Drain off liquid. Use the the shredder attachment to shred the carrots and zucchini. Add to large bowl. Food process beans with 2 tablespoons of water to make a paste. Add to the bowl. Add oats, Worcestershire sauce, and Old Bay. Mix well with your hands. Refrigerate at least 2 hours.

Spray a cookie sheet with high heat canola oil. Place flour on a plate. Divide veggie mixture into 8 same size balls. Take each ball and flatten it into a patty.  Drop the patty into the flour, pressing the flour onto both sides. Place patties onto cookie sheet. Bake at 400º for 30-35 minutes. Flip once after 15-20 minutes. Cool for about 5 minutes. We keep left overs in the fridge and nuke them for 1 minute and then toast them for a few minutes. Easy veggie to go. Each patty has 144 calories, 1 grams of fat, 0 saturated fat, 0 cholesterol, and 6.5 grams of protein.