Ingredients
Vegan mac n cheese (made a week ago, frozen, thawed and reheated) still good!
Smoked cabbage, collards and okra mix
Homemade tartar sauce
1 can hearts of palm (chopped) I put mine in food processor
1 cup chickpeas, mashed or put in food processor
1 1/2 cup Panko breadcrumbs (save 1/2 c for later)
2 tbsp green onion, chopped
2 tbsp vegan mayonnaise
1/2 tsp vegan worcestershire
1/2 tbsp dijon mustard
1 tbsp nori furikake
1/2 tsp fresh lemon juice
1 tbsp Old Bay seasoning
1/2 tsp garlic powder
1 tsp vital wheat gluten
1 tsp cornstarch
Grape seed oil
Directions:
I didn’t follow this to a T, I felt my way through, tweaked it to my liking, let the spirit guide me, lol. Mix all ingredients except the 1/2 breadcrumbs
Take the 1/2 breadcrumbs and put in a food processor or Magic Bullet and ground, I find this way makes them crunchier.
Form into patties then roll or pat in the ground breadcrumbs then fry in grape seed oil.
NOTE: you may or may not need more breadcrumbs to coat. If so, just ground more.
Tartar sauce: sorry, didn’t really measure
Vegan Mayo
Dill relish
Dijon mustard
Fresh lemon juice
Black pepper
