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These patties draw on ingredients that deliver a delicious umami flavour, so you won't miss the meat - with the added benefit of plenty of soluble fibre. Your tastebuds and your heart will love you, and so will the planet. 

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  • ½ cup dry black beans, pre-soaked and cooked (1½ cups cooked) (or 1 tin of black beans, rinsed and drained)

  • 1 cup wholegrain rolled oats

  • ½ cup walnut pieces

  • ½ cup red onion, chopped

  • 2 button mushrooms, chopped

  • 2 tbsp unhulled tahini

  • 1 tbsp ground flaxseeds

  • 1 tbsp nutritional yeast

  • 2 tsp miso paste

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1 tsp mixed herbs

  • ½ tsp chilli powder

  • ½ tsp ground turmeric

  • ½ ground ginger

Chili Bowl


  1. In a food processor, add the oats and walnuts and process until finely ground.

  2. Add the black beans, mushrooms, onion, tahini and flaxseeds to the food processor, and process until well combined.

  3. Add the remaining ingredients and pulse to mix well, but not into a paste.

  4. Pinch some of the mixture between the thumb and index finger to test whether it holds together. If the mixture is too dry, add a little water, 1 tablespoon at a time.

  5. Transfer the mixture to a work surface and divide it into 4 equal portions. Shape into a patty 13mm think and refrigerate for 30 minutes.

  6. Preheat the oven to 190°C

  7. Line a baking sheet and place burgers on top. Bake for approximately 25 minutes until hot and lightly browned, turning once.

  8. Optional: for a crispier outer, pour 1 teaspoon of extra virgin olive oil into a small bowl and with a basting brush, apply to the outside of the patties.

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