A delicious vegan patty topped with vegetables and a non-dairy mozzarella cheeze sauce.
2 zucchini, ends trimmed and cut in half and sliced lengthwise in 1/4 inch strips or 1 eggplant sliced in 1/4 inch rounds
2 large tomatoes, sliced in 1/4 inch slices and set aside
Place zucchini or eggplant on a cookie sheet lined with parchment paper. Set aside to bake with the Italian Bean Patties.
Seed Cheeze Sauce
1 cup raw sunflower seeds
1 cup water
1 red bell pepper, seeded and quartered
6 tablespoons lemon juice
3 or 4 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
Blend all ingredients until smooth. Salt to taste. If needed, soak seeds in water to soften for 4 hours before blending. For a spicier cheeze sauce, add 1 or 2 red jalapenos, with or without seeds, in place of the bell peppers.
Italian Bean Patties
2 cups cooked kidney beans
1 cup rolled oats
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups chopped cremini mushrooms
3 oz. tomato paste
1 tablespoon Italian seasoning or 1/2 tablespoons each dried basil and oregano
1 tablespoon balsamic vinegar
3/4 teaspoon sea salt
1/4 teaspoon pepper
1/8 – 1/4 teaspoon red pepper flakes
Preheat oven to 350 F. Mash all ingredients together until sticky. Form into patties and lay on cookie sheet lined with parchment paper. Place patties on middle rack of oven and place zucchini or eggplant on rack below patties. Bake for 30 minutes. Flip patties and bake an additional 10 minutes.
To make Italian Patty Melt, spread each patty with Mozzarella Seed Cheeze. Lay baked zucchini or eggplant over each patty. Top with a slice of fresh tomato, and spread more cheeze over tomato slice. Heat for 10 minutes in 350 degree oven.