Vegan Coleslaw with Red Bean and Corn Patties

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YAY, another two recipes in one post kind of thing. I’ve been doing those quite a lot lately, just because one of them is so easy to make, and didn’t want to take up two recipe posts for something that I think should be eaten together. Though it’s totally your choice if you want to make them together or not.

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I’ve for some reason, suddenly been wanting to make stuff with the vegan mayonnaise I bought a few weeks ago. Vegenaise is truly the best vegan mayonnaise EVER, I have absolutely no idea how they do it, but it tastes exactly the same as the regular version, perhaps even BETTER! OMG I am in LUV!

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Anyway, I remember how I used to really love coleslaw but haven’t had it for so long. I only recently learned that it was made from carrots an cabbages. Yes, erm, I’ve been eating these without even knowing what was inside them.

But, I really wanted to see if I can recreate that coleslaw taste…

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I’m so excited to say that this REALLY worked so well. It’s exactly as I remember it, and I don’t even know how it happened. It’s kind of like when I made a hot chocolate this morning, it tasted EXACTLY like real milk, except it was made from cashew and almonds, I don’t even KNOW how that happens, or how it’s possible.

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But anyway, I’ve put this off for almost a week because I keep waking up too late and feeling too tired, as recipes like this (with two separate things) intimidate me when I’m tried. I have to say, the combination was brilliant, and goes really well together. You can also drizzle some hot sauce or something like that over the patties.

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I would recommend you to buy whole cabbages instead of shredded versions, mainly because it just tastes fresher and better. I also suggest if you’re buying green cabbage, look for ones that feel tight, not soft and loose. Get ones with plenty of dark leaves around it. The yellow type of cabbages aren’t as good.

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Vegan Coleslaw with Red Bean and Corn Patties

Patties
1 tablespoon extra light olive oil
1 small red onion (or 1/2 medium)
1 clove garlic
A pinch of Himalayan/sea salt
1 can (15oz) red kidney beans
1/2 cup frozen corn
1 tablespoon pecans, crushed
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon onion powder
A few sprinkles ground pepper
1/4 cup golden flaxseed meal
2 tablespoons brown rice flour
1 tablespoon tomato paste
1 teaspoon low sodium soy sauce
1/4 teaspoon Himalayan/sea salt
1/8 teaspoon cayenne pepper

Vegan Coleslaw
2 1/2 cups green shredded cabbage
2 cups purple shredded cabbage
1 medium carrot
1/2 cup vegan mayonnaise (eg Grapeseed Vegenaise)
1 tablespoon white cooking wine
1 teaspoon apple cider vinegar
1 teaspoon coconut sugar
1 teaspoon ground mustard
1/4 teaspoon celery seeds
1/8 teaspoon Himalayan/sea salt
A few sprinkles ground pepper

Patties: Dice the onion into very fine cubes, and chop the garlic into small pieces. Put them both in the frying pan with a tablespoon of extra light olive oil and a pinch of salt.

Turn the heat to high-medium high (6, or right under, stove-stop should not be red). Stir and fry the onions for about 10 minutes until it starts to brown.

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Drain the water from the beans and give it a rinse, and drain again. Combine the beans and frozen corn together.

Once the onions have cooked for 10 minutes, add the beans, corn, tablespoon of pecans (crush with your hands first), oregano, thyme, paprika, onion powder and pepper. Stir and let it cook for 3-4 minutes, and turn the heat off.

Preheat oven to 350°F (176°C).

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Pour the mixture into a large bowl and give it a few mashes with a potato masher. Do it so that most of the beans are mashed, yet some are still visible. Then, add the flaxseed meal, brown rice flour, tomato paste, soy sauce, salt and cayenne pepper.

Stir with a spoon until everything is evenly mixed.

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Grab a little piece of the mixture and shape it into a small, flat circle. It’s up to you how big you want it. I made mine relatively small.

Place the patties onto an oven tray sprayed with nonstick cooking oil. Once all of them are done, give the top of each pattie a generous spray of cooking oil.

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Bake in the oven on one side for 15 minutes, then carefully flip over and bake for another 12-15 minutes.

Coleslaw: If you’re not using shredded cabbage, chop the cabbage into very thin slices and measure out out the amount. Place the shredded cabbage in a large bowl. Use a julienne peeler to slice the carrot into thin matchsticks.

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Add the vegan mayonnaise, white cooking wine, apple cider vinegar, coconut sugar, ground mustard, celery seeds, salt and pepper. Stir until everything is mixed well, and serve right away.

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Vegan Coleslaw with Red Bean and Corn Patties
Serves: 2
 

Ingredients
Patties
  • 1 tablespoon extra light olive oil
  • 1 small red onion (or ½ medium)
  • 1 clove garlic
  • A pinch of Himalayan/sea salt
  • 1 can (15oz) red kidney beans
  • ½ cup frozen corn
  • 1 tablespoon pecans, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • A few sprinkles ground pepper
  • ¼ cup golden flaxseed meal
  • 2 tablespoons brown rice flour
  • 1 tablespoon tomato paste
  • 1 teaspoon low sodium soy sauce
  • ¼ teaspoon Himalayan/sea salt
  • ⅛ teaspoon cayenne pepper
Vegan Coleslaw
  • 2½ cups green shredded cabbage
  • 2 cups purple shredded cabbage
  • 1 medium carrot
  • ½ cup vegan mayonnaise (eg Grapeseed Vegenaise)
  • 1 tablespoon white cooking wine
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon coconut sugar
  • 1 teaspoon ground mustard
  • ¼ teaspoon celery seeds
  • ⅛ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper

Instructions
  1. Patties: Dice the onion into very fine cubes, and chop the garlic into small pieces. Put them both in the frying pan with a tablespoon of extra light olive oil and a pinch of salt.
  2. Turn the heat to high-medium high (6, or right under, stove-stop should not be red). Stir and fry the onions for about 10 minutes until it starts to brown.
  3. Drain the water from the beans and give it a rinse, and drain again. Combine the beans and frozen corn together.
  4. Once the onions have cooked for 10 minutes, add the beans, corn, tablespoon of pecans (crush with your hands first), oregano, thyme, paprika, onion powder and pepper. Stir and let it cook for 3-4 minutes, and turn the heat off.
  5. Preheat oven to 350°F (176°C).
  6. Pour the mixture into a large bowl and give it a few mashes with a potato masher. Do it so that most of the beans are mashed, yet some are still visible. Then, add the flaxseed meal, brown rice flour, tomato paste, soy sauce, salt and cayenne pepper.
  7. Stir with a spoon until everything is evenly mixed.
  8. Grab a little piece of the mixture and shape it into a small, flat circle. It’s up to you how big you want it. I made mine relatively small.
  9. Place the patties onto an oven tray sprayed with nonstick cooking oil. Once all of them are done, give the top of each pattie a generous spray of cooking oil.
  10. Bake in the oven on one side for 15 minutes, then carefully flip over and bake for another 12-15 minutes.
  11. Coleslaw: If you’re not using shredded cabbage, chop the cabbage into very thin slices and measure out out the amount. Place the shredded cabbage in a large bowl. Use a julienne peeler to slice the carrot into thin matchsticks.
  12. Add the vegan mayonnaise, white cooking wine, apple cider vinegar, coconut sugar, ground mustard, celery seeds, salt and pepper. Stir until everything is mixed well, and serve right away.


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