Usually vegetarians get the shaft on Turkey Day. Well that it a bit dramatic as there is always tons of side dishes to eat, but rarely a main course…enter Walnut Sage Patties with Shiitake Mushroom Gravy! Easy, you can prepare in advance and totally meaty and satisfying. You can also use this basic template and change the herbs and add some spices for a completely different flavor profile that is not so “holiday-like”. These babies are vegan, gluten free, paleo friendly and most importantly- delicious. Happy cooking!
Walnut Sage Patties with Shiitake Mushroom Gravy
4 Tablespoons coconut oil or olive oil, divided
1 medium yellow onion, small dice
6 large garlic cloves, chopped
1 cup dried chickpeas or mung beans soaked overnight in 3 cups filtered water, drained
1 cup walnuts, toasted (you can also use sunflower seeds if nuts are an issue)
1 packed cup Italian parsley leaves
10 medium fresh sage leaves
2 teaspoons baking powder
1 Tablespoon gluten free tamari or soy sauce
Salt & fresh cracked pepper to taste
2 large farm eggs or two flax eggs*
Makes about 12 balls (6-12 servings)
Heat a wide sautépan on medium heat. Add 2 tablespoons oil, the onion and the garlic. Sauté for 6-8 minutes until translucent and beginning to brown slightly.
While the onions are cooking; add the drained chickpeas (soaked but still raw) and remaining ingredients up to the eggs to a food processor. Pulse a few times until slightly broken down. Then add the cooked onions and garlic and process until well combined, scraping the sides of the processor once or twice. The consistency should be soft and will press into a ball easily.
Transfer to a mixing bowl, add the egg or flax mixture and mix well to combine. Taste to adjust seasoning if necessary. Clean the sauté pan and heat 1 tablespoon of oil on medium heat. Using your hands- form the mixture into small 2 inch patties and sear about 3 minutes on each side until nice and brown. Repeat with remaining mix, keeping the cooked ones in a 200 degree oven while you prepare the remaining patties.
Serve with the Veggie Gravy, recipe follows. Mixture can be made up to 2 days in advance- add the eggs just before cooking unless you are using the flax eggs- these can be added when you make the mixture.
Tips & Notes~
*To make patties vegan: Mix 2 tablespoons ground flax & 6 tablespoons filtered water and allow to sit for 10 minutes to thicken. This is equal to 2 eggs and can be used in many applications.
10 large shiitake mushrooms, stems removed and thinly sliced
3 Tablespoons olive oil or butter
3 large cloves garlic, finely chopped
2 cups vegetable stock
1/2 cup dry white or red wine
3 Tablespoons mellow or sweet white miso paste*
3 Tablespoons filtered water
5 teaspoons cornstarch or arrowroot powder
1 teaspoon Dijon mustard
1 teaspoon tamari or soy sauce
Freshly cracked pepper to taste
2 stems fresh thyme, removed from stem and chopped
Heat a medium sauce pan on medium-high heat. Add the sliced mushrooms and butter or oil. Sautéfor 3-4 minutes until beginning to sear and then add the garlic. Cook- stirring a few times- until the garlic starts to brown and the mushrooms begin to stick to the bottom of the pan. Add the stock, and wine and boil for 2-3 minutes- reducing by 1/3.
Mix the miso, water, cornstarch, mustard and tamari in a small bowl and add to the pan. Simmer as the mixture thickens and cook for 1 minute, stirring constantly, whisking well to combine and be sure that there are no lumps. Taste and adjust seasoning if necessary and serve!
Tips & Notes~
This recipe can be made a few days in advance and gently reheated before serving.
*Miso is a fermented soybean paste that is available in the refrigerated section of many grocery stores.