Plant Based Patties (FODMAP Friendly)

Not all of us can handle the effects of beans as it’s a high FODMAP food, especially when eaten outside where the soaking method may not even take place, so as requested here is a suitable recipe for those on a fodmap lifestyle along with much more. Its so quick to make and easy to store after cooking, freeze it for a month or refrigerate for a few days. The Flaxseed will give it a really great texture along with the TVP, feel free to add some nooch or any other salt and sugar-free spices for best results. TVP is a processed food so consume on the occasion (as long as you cut out the rest of your saturated fats and processed foods too)


Prep Time: 10 Minutes 

Cook Time: 15 Minutes 

Ready in: 25 Minutes


Suitable Lifestyles :

  • SOS free 
  • Gluten free
  • Vegan
  • Plant-based
  • Fodmap
  • Egg-free
  • Dairy-free
  • Coeliac

Ingredients

  • TVP
  • Spice Blend-Parsley, Turmeric, Paprika, Garlic, Sumac, Cayenne
  • Flax Egg
  • Quinoa / Sweet Potato Flour (or whole + blended)

Method:

  • Rehydrate the Textured Vegetable Protein (about 2 minutes)
  • Heat oven to 180 C
  • Mix drinking water with some ground flax until smooth
  • Incorporate the spices and stir all the ingredients together until it’s thick
  • With your hands compose the mixture into flat patty shapes and place onto a silpat or reusable baking sheet
  • Bake for 15 minutes or until crispy
  • Serve alongside a fresh salad with some plant-based pesto / cashew sour cream / tahini / chilli dipping sauce

Coconutandwhat

 

*FODMAPs are a collection of short chain carbohydrates and sugar alcohols found in foods naturally or as food additives. FODMAPs include fructose (when in excess of glucose), fructans, galacto-oligosaccharides (GOS), lactose and polyols (eg. sorbitol and mannitol). – Fodmapfriendly.com 

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One Comment Add yours

  1. This is fantastic! Keep up the rest work – I can’t wait to check out your green banana bread recipe too!

    Like

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