Artichoke Chickpea Patties With Cashew Thyme Cream [Vegan]

Contents

Artichoke and Chickpea Patties with Cashew-Thyme Cream (Vegan)For this recipe you will need: one 14-ounce can of artichoke hearts, drained and chopped; one 15-ounce can of chickpeas, drained and rinsed; 1/2 cup rolled oats; 1/4 cup nutritional yeast; 1 tablespoon lemon juice; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chopped fresh parsley; 1/2 cup soaked and drained cashews; 2 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 1/4 cup water; 1 tablespoon olive oil; 2 sprigs of fresh thyme.Prepared Artichoke Chickpea Patties with Cashew Thyme Cream: A Delicious Vegan Delight.

With their simplicity and delicious flavor, these treats are a joy to prepare and devour. Served alongside a rich cashew cream, these flavorful bites are versatile enough to pair delightfully with various accompaniments, such as creamy guacamole, vibrant tomato salsa, or tangy vegan mayonnaise. I’m delighted by these treasures.

Artichoke and Chickpea Patties with Cashew-Thyme Cream (Vegan)

For this recipe you will need: one 14-ounce can of artichoke hearts, drained and chopped; one 15-ounce can of chickpeas, drained and rinsed; 1/2 cup rolled oats; 1/4 cup nutritional yeast; 1 tablespoon lemon juice; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chopped fresh parsley; 1/2 cup soaked and drained cashews; 2 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 1/4 cup water; 1 tablespoon olive oil; 2 sprigs of fresh thyme.

One cup of cashew nuts, rehydrated in water.
¾ cup almond milk
1 tbsp. dried thyme
Salt to taste

2 tbsp. olive oil
2 cans of chickpeas, rinsed
3 cloves garlic, finely chopped
One 8.5-ounce jar of artichoke hearts.
Two tablespoons of thyme (should your artichokes already be infused with flavor from a marinade, consider using half the amount of thyme).
½ tsp salt
Three-quarters of a cup almond flour (or another gluten-free alternative)

Prepared Artichoke Chickpea Patties with Cashew Thyme Cream: A Delicious Vegan Delight.

Set the oven temperature to three-fifty degrees Fahrenheit. Soak the cashews required for the cashew cream in water to facilitate their rehydration.
Stirring constantly, combine the patty’s core ingredients – beef, onion, garlic, egg, and seasonings – in a pan over medium heat, allowing them to cook for a few minutes before adding the almond flour. Remove the mixture from the stove, then incorporate the almond flour by blending everything together using a hand blender. With gentle kneading, you’ll achieve a pliable dough that lends itself perfectly to shaping into burger-inspired patties by hand. Position the items on a baking sheet lined with parchment paper within a baking dish, then insert the dish into the oven. Bake at 375°F (190°C) for around 25-30 minutes, or until the surface is golden brown and slightly crusty. They shouldn’t be excessively firm or dry to the touch, lest they become unpleasantly desiccated and lacking in moisture.
Meanwhile, prepare the cashew cream. Drain excess moisture from the cashew nuts. Utilizing the handheld blender, thoroughly amalgamate the mixture with all remaining components, then refrigerate until the patties are prepared.
Retrieve the patties from the oven and accompany them with a lavish serving of creamy cashew sauce and an assortment of fresh vegetables, ideally complemented by a vibrant tomato and avocado salad, as depicted in the photograph.