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Baked Sprouted Adzuki Bean and Cremini Mushroom Fritters with Umami and Nut Aromas on Greens and Various Seasonal Veggies mixed with Sweet Potato Vinaigrette
ADAPTOGENIC / CEREAL-FREE / PALEO / HERBAL-BASED / SOY-FREE / VEGAN / VEGETARIAN
Total duration: Night + 1 hour and 30 minutes
Soaking time: all night
Preparation time: 30 minutes
Cooking time: 1 hour
Makes: about 25 donut balls
Allergens: seeds, nuts
These vegan donut balls are the perfect centerpiece for your next vegetarian buddha bowl! They’re made with sweet and nutty sprouted adzuki beans, caramelized cremini mushrooms for maximum flavor, vegetarian herbs and umami seasonings like coconut aminos, chickpea miso paste, and nutritional yeast. Lots of vegetable protein in this vegan dish!
Toss and garnish your vegetables with a super tasty, low fat sweet potato vinaigrette flavored with tangy turmeric and spicy ginger. It’s super easy to make and a unique way to use sweet potatoes that are high in vitamin A and potassium. This recipe will reduce the fat and accompanying calories while adding more antioxidants and phytonutrients to your diet.
- 2 tablespoons of hemp oil
- 1 sprig of thyme
- 1 lb button mushrooms or button mushrooms, sliced
- 1 shallot, peeled and diced
- 3 garlic cloves, chopped
- 1-Â½ cup sprouted or regular azuki beans, soaked overnight, then cooked
- 1 cup of chopped walnuts
- Â¼ cup tigernuts flour
- 2 tablespoons of ground flax seeds
- 1 tbsp each fresh parsley, cilantro and basil, chopped
- 1 tablespoon of coconut aminos
- 1 tablespoon soy-free hoisin sauce
- 1 tablespoon of chickpea miso
- 2 tablespoons of nutritional yeast
- Â½ teaspoon pink Himalayan salt
- 1 cup mashed sweet potato (1 large, peeled)
- 1 tablespoon of fresh cilantro, chopped
- 1 tablespoon of fresh basil, chopped
- 1 tablespoon of fresh turmeric, peeled and sliced
- 1 tablespoon of fresh ginger, peeled and sliced
- 1 clove of garlic
- 2 tablespoons of chopped shallots (Â½ of a small shallot)
- 2 tablespoons of rice vinegar
- 2 tablespoons of coconut aminos
- 1 tablespoon of hemp oil
- 1 tablespoon of honey
- 1 teaspoon Himalayan pink salt
- Â½ cup of water
- Shredded red cabbage, steamed green bean, cooked broccolini, fried shimeji mushrooms, roasted zucchini, sautÃ©ed asparagus, snow peas, romaine lettuce, sliced ââcucumbers, cherry tomatoes and green onions
- Other toppings: Cooked chickpeas, collard greens, nappa cabbage, corn, roasted butternut squash, grilled peppers, arugula, radicchio, sprouts and / or any other seasonal vegetable or legume you can find!
- Donuts pt.1: Boil the adzuki beans for 30 to 40 minutes or until al dente and almost cooked through, drain, rinse and set aside. SautÃ© the sliced ââmushrooms in hemp oil for 5 minutes over medium heat. Add your shallots, garlic and sprig of thyme and cook for another 5 minutes until most of the moisture in the mushrooms has evaporated, the onions are translucent and the garlic is aromatic but not burnt. .
- Vinaigrette & Vegetables: Peel, chop and boil / steam your sweet potato for 20 minutes or until really tender. Combine all of the dressing ingredients in a food processor or high speed blender and puree to a smooth. Add more water to thin and salt to season if needed. While waiting for the beans to cook, take this time to prepare your vegetarian ingredients for the buddha bowls.
- Donuts pt.2: Preheat an oven to 425 Â° F. Gather the rest of your ingredients for the bean fritters. In a food processor, add your dry ingredients (nutritional yeast, walnuts, flax seeds and tigernuts flour) and mix until a coarse flour forms. Add the cooked mushroom mixture, boiled adzuki beans, chopped herbs, miso, coconut aminos, hoisin and salt. Pulse little by little while often scraping the sides to form the donut dough.
- Donuts pt.3: Transfer the dough to a bowl and prepare a large baking sheet lined with parchment paper and drizzled with olive oil. Using a small ice cream scoop, spread the golf ball-sized mounds, roll them into balls between your palms, place them on the baking sheet and repeat until you got 24-26 donuts. Spray or brush with more olive oil, sprinkle with salt and bake for 10 minutes.
- Plaque: Mix a little lettuce with a little dressing, place them in a bowl and arrange all the vegetable components on top. Add adzuki bean fritters and more dressing if you like. Serve and enjoy!
- Storage and shelf life: Store in an airtight container at room temperature for up to 4 days, or in the freezer for up to a month
- Reheat: Bake again in oven set at 375 Â° F for 5 to 7 minutes or until hot and crisp or reheat in an air fryer.
- Substitution 1 to 1: (note: the flavor profile can change drastically depending on the ingredient swaps. Don’t worry, they will always be awesome!)
- -olive oil for hemp oil
- -portobello or shiitake mushrooms for cremini mushrooms
- -onions for shallots
- – black or red beans for adzuki beans
- -almond flour for tiger nut flour
- -hemp hearts for ground flax seeds
- -soy sauce for coconut aminos (for non-soy-free)
- -hoisin sauce for hoisin without soy (for people not without soy)
- -vegan parmesan for nutritional yeast (for non-paleo)
- Note that the nutritional information below is only for adzuki bean fritters ***
Questions and answers
- Where can I buy sprouted azuki beans? Buy them at whole food stores, specialty health stores, or online. You can also soak them and sprout them yourself. Look online for advice on how to do this.