1 cup | Raw pecans |
1 | Large onion |
1 Tbsp | Peanut or other neutral oil |
9 oz | Beets |
5 oz | Extra-firm tofu |
2 Tbsp | Ground flax seed (or 1 egg for non-vegan option) |
½ tsp | Salt |
4 Tbsp | Red miso |
1 Tbsp | Dijon mustard |
1. Preheat oven to 400F. |
2. Combine the flax seed with a few tablespoons of water in a small dish, or if using egg, beat in a small dish. |
3. Chop the large onion (1) into small pieces. |
4. Peel and cube the beets (9 oz). |
5. Process the raw pecans (1 cup) in a food processor for 4-5 pulses. |
6. Sauté the chopped onions in the oil (1 Tbsp) in a pan. |
7. Process the cubed beets to a similar size to onions. |
8. Add the processed beets to the pan with the onion. |
9. Season the beets and onion with the salt (1/2 tsp) to taste. |
10. Cook the beets and onions for about 5 minutes or until tender. |
11. In a small bowl combine flax seed or egg, salt, dijon mustard (1 Tbsp) and red miso (4 Tbsp) © FirstPageRecipes.com |
12. In a large bowl, combine the processed pecans, the sautéed beets and onions, crumbled extra-firm tofu (5 oz), and the mixture from the previous step. |
13. Mix with gloved hands. |
14. Form the mixture into 5 patties and place them on a parchment-lined baking sheet that has been lightly greased with oil. |
15. Cook the patties for 20 minutes. |
16. Flip the patties. |
17. Cook the flipped patties for an additional 20 minutes. |
1. Beets are messy and can stain fingers and cutting boards. Wear some rubber gloves if you have them. |
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