I moved to Scarborough when I was 12 and my new friends introduced me to patties. I ate my fair share of all the patty varieties and the other day I thought I should really veganize this childhood favourite. The trick of course is how do I make this gluten free on top of being vegan. I am not the best gluten free baker out there by any stretch, but I figured it really couldn’t be that hard.
Gluten Free Veggie Patties:
1 cup of Millet flour
1/2 cup of Sorgum flour
1/2 cup of tapioca flour
1 tsp of Xanthum gum
1/2 cup of Soy free Earth Balance
1 tbsp of Tumeric
1 bag of Frozen organic mixed vegetables (peas, carrots, beans, corn)
1 tsp Garam masala
1 tsp Curry masala
1 tsp All spice
1 tbsp Gluten free soy sauce or tamari
1/2 tsp Garlic powder
1/2 tsp Salt
1/4 tsp Sugar
1/4 tsp Nutmeg
To make the dough I combined the ingredients in a food processor and very slowly added water until the mix started to form a ball while in the machine. I’d say start with 1 tablespoon and see if you need more. I needed about a 1/4 cup. Keep a little bowl of water handy as you’ll need it to trace along the edge to help seal the patty. I used a fork to completely seal everything.
Place foil on a baking sheet and grease with your favourite oil. Gently place the patties on the sheet and bake at 350F for 15 minutes.
The recipe will make about four if you divide the dough evenly. I made two batches and after they cooled, I wrapped them in wax paper gently placed them into a plastic freezer bag in the fridge. I have a feeling I won’t be freezing these and I’ll probably be eating these for lunch for the rest of the week; I’m very fine with that.