Vegan & Baked

CHICKPEA PATTIES & MUSTARD SAUCE

Toss in chickpeas, oats, onions, parsley, oats, salt & pepper.

Blend it (it will be a little chunky).

Test it - too dry? Add a tablespoon of water.

Divide it into equal portions. Makes patty-making easier.

Roll in breadcrumbs. Make patties.

Bake them until they are golden brown (no oil required)

Heat a saucepan and sauté a diced red onion.

Toss in minced garlic and soy sauce.

|Gotta have garlic|

Add dried thyme.

Add mustard powder. Get ready, we're going to double the mustard.

Whisk in prepared mustard (Dijon), veggie broth, and cornstarch (or arrowroot).

Smooth, indulgent, and ready to deliver mustard magic.

Dive in - this is vegan dining decadence (mustard style)

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