2 cans of black beans
1 cup of cooked rice
1/2 cup dry TVP (about 1 cup reconstituted)
1 cup broth
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup corn
1 small chile
1/2 tsp ground cumin
1/2 tsp cocoa powder
1/2 tsp salt
flour or soy powder, if necessary
cheddar cheese (optional)
1) Saute the onion, bell pepper, chile pepper, and corn until soft.
2) Reconstitute the TVP in the broth; drain
3) Mash the Black Beans in a large bowl and add TVP, rice, sauteed vegetables, salt, and spices. Mix thoroughly. If mixture is too moist, add flour/soy powder to mix 1 tbs at a time.
4) Fry/grill and serve with chipotle aioli (chopped canned chipotle pepper and mayo to taste: 1 pepper is enough for probably 1/3 cup mayo)
These have been my most successful veggie patties to date, though I would cut back the rice by about half to make them less of a burrito on a bun. Vegetarians often measure the success of their recipes on whether or not meat-eaters enjoy them, and my favorite carnivore asked for a second. (I stuffed his with cheese and melted more on top, so this might have been cheating- I thought they were tasty without the dairy).