179kcal
1g
9g
6g
1g
6g
24g
214mg
- 1 cup 1-inch pieces Broccoli florets
- 227g / 8 oz roughly chopped Shiitake mushrooms
- 1/2 cup Walnut halves and pieces
- 3 sliced Scallions
- 1/3 cup chopped Fresh cilantro
- 425g / 15 oz rinsed and drained Black beans
- 3 tbsp White miso
- 1 tsp Garlic powder
- Pinch Cayenne pepper
- 1 cup Quinoa flakes
- 1 tbsp Avocado oil
- 8 Butter lettuce cups
- 1 pitted, peeled, and sliced Large avocado
1. Combine 91g / 1 cup Broccoli florets, 227g / 8 oz Shiitake mushrooms, 50g / 1/2 cup Walnut halves and pieces, 3 sliced Scallions, and 5g / 1/3 cup chopped Fresh cilantro in a food processor. Blend for 1 minute.
2. Add 425g / 15 oz rinsed and drained Black beans, 54g / 3 tbsp White miso, 3g / 1 tsp Garlic powder, and a pinch of Cayenne pepper. Pulse 10 times for 3 seconds each.
3. Transfer the mixture to a bowl and stir in 120g / 1 cup Quinoa flakes. Season with salt and pepper. Form into 8 patties.
4. Heat a large pan over medium-low and add 14g / 1 tbsp Avocado oil. Cook patties for 5 minutes per side until browned.
5. Serve in 8 Butter lettuce cups with 1 pitted, peeled, and sliced Large avocado and miso mayo.
54% of RDI
167% of RDI
9% of RDI
1% of RDI
1% of RDI
167% of RDI
101% of RDI
Make sure to pulse the mixture, not blend it, to retain some texture.
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