Ingredients

2 cups black beans, drained and rinsed

2 cups walnuts

2 cups rolled oats

2 red onions, chopped small

3 small-medium size beets, peeled and grated

4 cloves garlic, crushed

4 Tbsp vegan Worcestershire

2 Tbsp tamari or coconut aminos

2 Tbsp red wine vinegar

1 Tbsp ground cumin

2 Tbsp smoked paprika

1-2 Tbsp water

Instructions

1. Preheat oven to 425 F. Place the walnuts and rolled oats in a food processor and pulse 6 times. Add black beans and pulse until well mixed, but don’t over mix or you’ll have mush. Put the mixture into a large bowl.

2. Now using the grating blade, grate the beets into the same bowl of your food processor. Add to the black bean mixture along with the remaining ingredients. Mix well with a sturdy spoon, spatula or your hands. Mixture should hold together. If it’s too crumbly add an additional tablespoon of water and give it a good stir.

3. Form 1/2 cup patties or the size you prefer and place them on a parchment lined baking sheet. Based on the 1/2 cup size patty, you will end up with 15 patties.

4. Bake for 25-30 minutes until the patties firm up and have a slightly crispy exterior.

Yields 15 - 1/2 cup patties

Note: You can freeze these either before or after baking.