Name: Fifty West Brewing Company- Chillicothes Veggie Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1 cups rolled oats (old-fashioned); 0.5 cups cooked brown rice; 0.5 cups canned organic corn (drained); 1 cups carrot (medium, grated); 0.5 cups yellow or sweet onion (finely diced); 0.5 cups green bell pepper (finely diced); 0.5 cups firm tofu (pressed and crumbled); 0.25 cups vital wheat gluten; 2 tbs ground flaxseed; 6 tsp water (for flax egg); 1 tbs soy sauce (or tamari); 2 tbs olive oil (for cooking); 1 tsp garlic (minced); 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 0.75 tsp sea salt; 0.25 tsp black pepper (freshly ground); 2 tbs fresh parsley (finely chopped, optional); 1 tbs neutral oil (for frying, optional); 4 units burger buns or lettuce wraps; 0.5 cups vegan mayonnaise or mustard; 4 units lettuce leaves; 1 cups sliced tomato

Method

Veggie Garden Patty

Prepare flax egg

In a small bowl whisk together ground flaxseed and 6 tsp water. Let rest 5 minutes until gelled.

Sauté aromatics and vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic, diced onion and diced green pepper. Sauté 4–5 minutes until softened and translucent. Add grated carrot and corn, cook 2–3 more minutes to warm through. Remove from heat and let cool slightly.

Crumble tofu and combine grains

Crumble pressed firm tofu with your hands or fork into a mixing bowl. Add cooked brown rice and rolled oats. Stir to combine.

Season and bind

To the bowl add the sautéed vegetable mixture, soy sauce, smoked paprika, ground cumin, sea salt, black pepper, chopped parsley (if using) and the flax egg. Mix thoroughly. Sprinkle in vital wheat gluten and toss; it will begin absorbing moisture and slightly tighten the mixture. If mixture feels very wet, add up to 2 tablespoons more oats. If too dry, add 1–2 tsp water.

Form patties

Divide mixture into 4 equal portions (about 110–120 g each). With slightly damp hands press each portion into a 3.5–4 inch patty, about 1/2 inch thick. Place patties on a plate or baking sheet lined with parchment.

Pan-fry (preferred for crust)

Heat remaining 1 tablespoon olive oil (or 1 tbsp neutral oil) in a nonstick skillet over medium heat. When hot, add patties (do not overcrowd) and cook 4–5 minutes per side until golden brown and crisp at edges. Reduce heat slightly if they brown too quickly; cook until internal temperature feels hot and patties hold together.

Bake (optional, for hands-off cooking)

Preheat oven to 375°F (190°C). Place patties on a parchment-lined baking sheet and bake 18–22 minutes, flipping once halfway, until firm and lightly browned.

Rest

Transfer cooked patties to a wire rack or plate and rest 3–5 minutes to firm up before assembling or serving.

Assembly & Serving

If using buns: lightly toast buns. Spread vegan mayonnaise or mustard on bun bottoms, place lettuce, a patty, sliced tomato and bun top. Serve immediately.

If using lettuce wraps: place a leaf of lettuce, add a patty and desired condiments and fold to serve.

Leftover patties: cool completely and store in an airtight container in the refrigerator for up to 4 days, or freeze individually wrapped for up to 2 months. Reheat in a skillet or oven until warmed through.