White Bean Cakes with Sour Cream Dip
Red Cabbage Slaw
Ingredients
- 1 Tbsp flaxseed meal
- 2½ Tbsp water
- 1 (15-oz) can cannellini beans, drained and rinsed
- ½ cup plus 2 Tbsp organic panko breadcrumbs (preferably whole wheat)
- 1 Tbsp nutritional yeast
- ¼ cup finely diced red onion
- ½ tsp salt
- ¼ tsp pepper
- 1 clove garlic, minced
- 1 Tbsp olive oil
- ¼ cup vegan sour cream
- ¼ tsp ground cumin
- ⅛ tsp smoked paprika
Instructions
- Whisk together flaxseed meal and water. Let stand 5 minutes until thickened.
- Meanwhile, pulse beans in a food processor until finely chopped, scraping sides as necessary. Stir in breadcrumbs, nutritional yeast, onion, salt, pepper, garlic, and flaxseed mixture. Shape into 6 patties; chill 30 minutes.
- Cook patties, in batches, in hot oil in a large skillet over medium heat 4 to 5 minutes per side or until browned and firm.
- Stir together sour cream, cumin, and paprika. Serve dip with patties.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1 Tbsp vegan red wine vinegar
- 1 tsp organic Dijon mustard
- ¼ tsp salt
- ⅛ tsp pepper
- 3½ cups thinly sliced red cabbage
- ¾ cup shredded carrots
- 2 green onions, chopped
- ¼ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Whisk together oil, vinegar, mustard, salt, and pepper in a large bowl. Add cabbage, carrots, and onions; toss. Sprinkle with pumpkin seeds.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
265
|
140
|
405
|
| Fat (g) | 10 | 10 | 20 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 12 | 5 | 17 |
| Carb (g) | 33 | 10 | 43 |
| Fiber (g) | 12 | 3 | 15 |
| Sodium (mg) | 618 | 311 | 929 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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