The texture and taste was delicious, went great with fried eggs instead of
regular wheat toast, and they could easily double for pancakes if I wanted to top them with some fresh fruit and maple syrup.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or
regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds,
toasted and chopped 1/3 cup sunflower seed,
toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted
wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
I subbed whole
wheat flour for 1 1/4 cups of the
regular flour, and also added 1/2 cup
toasted millet, with a little extra for the top.