Vegan, Hearty Oatmeal Bean Cookies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g beans, cooked
- 130 ml oat milk (oat drink)
- 1 clove garlic
- 1 small onion (s)
- 1 small carrot (s)
- 1 small zucchini
- 150 g oatmeal
- 10 g flaxseed flour
- 10 g yeast flakes
- 1 tablespoon tomato paste
- 1 tablespoon mustard
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon paprika powder
- 2 teaspoons Provence herbs
- 1 tablespoon oil for frying
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (top / bottom heat). Wash, clean and cut the vegetables into large pieces. Either put the vegetables in a multi-chopper and mix or grate or cut into small cubes.
- Puree the beans with the oat milk in a high-speed blender and place in a bowl with the remaining ingredients. Add the vegetables and mix everything carefully.
- The mass should stick together but still be slightly damp. If necessary add some oat milk. Divide the mixture into eight equal portions and shape into cookies.
- Line a baking sheet with parchment paper, brush with a little oil and place the cookies on the sheet. Bake for about 30 minutes.
- The cookies go well with salads, as a sandwich or can also be eaten as a patty or burger patty.
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