Author: Sharon

Ingredients:

1 onion, chopped

Mushrooms, a couple of handfuls

2 cups sliced cabbage (or other veggies like kale, spinach, or peas)

Spices: chili flakes, garlic powder, ground coriander, paprika, white pepper

2 tablespoons nutritional yeast flakes

2 tablespoons hemp seeds

2 cups chickpea flour*

Water (for sautéing and batter)

Salt to taste

Instructions:

1. Sauté Vegetables:
Sauté chopped onions in a hot pan with splashes of water until browned.
Add mushrooms and spices (chili, garlic powder, ground coriander, paprika, white pepper), stirring well.
Incorporate sliced cabbage and continue cooking until the cabbage breaks down.

2. Prepare Chickpea Flour* Batter:
In a separate bowl, mix chickpea flour*, spices (chili flakes, paprika, white pepper), nutritional yeast flakes, and hemp seeds.
Gradually add water to form a thick batter.

3. Combine and Cook:
Add garlic to the sautéed vegetables, then gently mix in the chickpea flour* batter.
Cook on low heat until the mixture thickens to a mashed potato consistency.

4. Shape and Set:
Spoon the mixture into mini loaf sections of a silicon baking tray.
Flatten the loaves and refrigerate for about an hour until set.

5. Serve:
Bake or slice and serve cold.
Enjoy on sandwiches, with salads, or as a versatile protein-packed meal.

*TO MAKE CHICKPEA FLOUR*:

Directly blend dried chickpeas in a high-speed food processor/blender or grind them in a spice grinder. Remove large pieces & re-process them. (If no high speed tools just soak peas overnight, dry in sunshine or low temp oven & grind in non-highspeed machine.)

My favorite brand!

In blender combine:

* 2/3 C cashews (I often reduce amount, as desired)
* 1 C plant milk (I use homemade  1:5 ratio almond milk)
* 3 T lime juice
* 2 T nutritional yeast
* 1 T canned chipotle pepper in adobo sauce
* 1/2 t salt (optional)

Blend, use immediately, or refrigerate inside airtight container for up to a week.