I love a good steak as much as the next person but on the other hand, there are benefits of having weekly meatless meals. Not only is going meatless for a meal (or two or three or four!) good for your heart and can help with weight loss, it also helps our environment by reducing our carbon footprint.
As soon as Sue Larsen (Vegan Monkey) showed me how to prepare this recipe for Vegan Chickpea Cakes, I knew it was going to be our new favorite. I’m pretty sure Brooks had two for dinner! Scarlett loved them, too.
To go with it, Sue has a delicious recipe for a homemade tahini sauce with…AVOCADO. Yes, she has answered our prayers! It is addicting. I’m serious–you have to try them together. #heaven
1. Saute onion, garlic and red pepper in 1 tbsp. of oil until soft. Set aside and let cool.
2. Pulse drained chickpeas in food processor until slightly mashed. Add cooled onion mixture, corn, parsley,tomato paste, and chili paste. Add bread crumbs a little at a time to a consistency that you can shape into patties.
3. Put 1 tbsp. of oil in pan and gently fry the patties until golden brown on both sides. These patties can also be baked in oven at 400 degrees for 25 minutes–but they won’t be as crispy.
In a blender or food processor, combine all ingredients (minus avocado if you want it plain). Blend well and refrigerate for at least two hours.
To finish off our month of #MEATLESSMONDAY, Sue is sharing a dessert recipe that is so guiltless…I even ate one for breakfast! Stay tuned!
For more of Sue’s #MEATLESSMONDAY recipes check out these links here: