Vegan Chicken Patties

Ingredients

• 250 g chickpeas
• 200 g tofu
• 150 g chestnut mushrooms
• 1 onion
• 5 garlic cloves
• 1 tsp rosemary
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp thyme
• 50 g tomato puree
• 1 cup rice
• 2 cups water
• black pepper
• salt
• 1 tbsp soy sauce
• 2 tbsp ground flaxseeds
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp marjoram
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp oregano
• 2 tbsp soy sauce (for chickpea water mixture)
• 1 tbsp Worcestershire sauce
• 1 tbsp maple syrup
• 1 tsp garlic powder (for chickpea water mixture)
• 1 tsp tapioca
• 1/2 cup water (for chickpea water mixture)
• olive oil

Method

1. Save the chickpea water for later use.
2. Cover and simmer rice with 2 cups water on low heat for 15-18 minutes.
3. Mix chickpeas, tofu, mushrooms, onion, garlic, rosemary, smoked paprika, onion powder, thyme, tomato puree, cooked rice, soy sauce, ground flaxseeds, paprika, turmeric, marjoram, cayenne pepper, garlic powder, oregano, black pepper, and salt.
4. Chill the mixture in the fridge for about 30 minutes.
5. Prepare the chickpea water mixture by combining chickpea water, soy sauce, Worcestershire sauce, maple syrup, garlic powder, tapioca, and 1/2 cup water.
6. Simmer the chickpea water mixture on low heat and bring it to a boil.
7. Form patties from the chilled mixture.
8. Brush or drizzle olive oil on the patties.
9. Bake the patties at 180°C for 30 minutes, flipping halfway through.