YOUR SOLIN GENERATED RECIPE
Pan-seared black bean and hemp seed patties infused with smoky spices, served in crisp collard wraps for a nutrient-dense crunch.
INGREDIENTS
0.75 cup cooked black beans
3 tbsp hemp hearts
3 tbsp nutritional yeast
3 tbsp vital wheat gluten
0.5 cup cremini mushrooms
0.25 cup red onion
1 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp sea salt
0.25 tsp black pepper
0.25 tsp avocado oil
2 large collard green leaves
PREPARATION
Finely mince the cremini mushrooms and red onion until they are almost a paste-like consistency.
In a large mixing bowl, add the cooked black beans and mash them thoroughly with a fork, leaving only a few whole beans for texture.
Fold the minced mushrooms, red onion, hemp hearts, nutritional yeast, smoked paprika, garlic powder, sea salt, and black pepper into the bean mash.
Sprinkle the vital wheat gluten over the mixture and knead by hand for 60 seconds to ensure the protein binder is fully incorporated and the mixture feels firm.
Form the mixture into two thick, even patties.
Heat the avocado oil in a cast-iron skillet over medium heat.
Place the patties in the skillet and sear for 5 to 6 minutes per side until a deep, golden-brown crust forms and the center is heated through.
Briefly steam the collard green leaves for 30 seconds until pliable, then wrap each patty tightly in a leaf and serve immediately.