Chop
the veggie patties into small chunks or slice each sausage lengthwise in half and then slice each half so you have 4 long pieces of each sausage.
Not exact matches
Roll the
veggie mixture
into small balls (about 1 1/2 - 2») and then press down
into a
patty shape.
There are various regional styles of okonomiyaki that I'm not going to get
into, but the recipe you see here today is my Cali - interpretation of Osaka - style okonomiyaki made with the cabbage I had left - over from Bryant Terry's Jamaican
Veggie Patties, some toasted almonds for crunch, and fresh chives.
I make it once on a Sunday or a Monday, store it in my fridge in a sealed airtight container, and then I dig
into it for lunch every day paired with my favorite protein: some yummy grilled chicken or a
veggie burger
patty.
Would like to make these
into larger
patties and served them like a
veggie burger but also wondering what I would prebake them in to help them keep their shape.
For this recipe, I served the
patty open - face on a toasted pretzel roll (so perfect with a slight tang from vinegar baked
into the dough), a «schmear» of vegan mayo, some baby kale leaves, a slice of GO
Veggie!
For these quinoa
veggie burgers, I formed the mixture
into small slider - sized
patties.
It can be tricky to prevent
veggie burgers from falling apart when you grill or saute them, but I was so pleased to find these
patties stuck together like champs!I was inspired to make these through my attempt at incorporating more plant - based meals
into my diet.