This post is part of Vegan MoFo, the Vegan Month of Food. Enjoy, and visit other MoFo bloggers this month too!
Ever spent 2 hours making a mouth-watering recipe only to have the dish come out looking and tasting awful? Me neither, but, you know, I’ve heard it happens. Ok, so it happened to me Tuesday. I followed an amazing-looking recipe for a sort of cornbread/quiche/casserole thing and ended up with a mushy mess that would not bake no matter how long I left it in the oven. I’m going to guess it was user error, because I generally love the recipes from this particular source, but I couldn’t pinpoint what I did wrong.
With 30 minutes left before Wife arrived home from her nightly bike commute, I had to think fast to save dinner and avoid calling for Thai take-out (again). The mushiness of the casserole reminded me of the texture of the batter I used to create to make (non-vegan) black bean patties back in the day, so a plan was formed: cornbread/quiche/casserole patties! I cut the casserole into half-servings, placed each square in a lightly oiled pan, and pressed the squares into 1/2″-thick patties. After a little browning on each side, voila! Totally edible (even delicious) casserole patties! Serve them with the quick and easy chipotle cream sauce below. Check ’em out:
Zucchini Cornbread Patties
1 whole onion, diced
4 garlic cloves, minced
1/2 tsp turmeric
2 tsp chipotle powder
1 small can (4 oz) diced green chiles
1 package (12 oz) extra-firm mori-nu tofu
½ cup non-dairy milk
½ cup whole wheat flour
½ cup cornmeal
¼ cup nutritional yeast
1 cup frozen corn, thawed
2 cups zucchini, diced
1. Saute onion and garlic in a little water until onions begin to soften. Add the spices and green chiles, stir to coat, and continue to saute until much of the moisture has evaporated. Set aside.
2. Blend the tofu with the non-dairy milk and set aside.
3. Combine the remaining dry ingredients (all except the zucchini & corn) in a large mixing bowl. Add tofu mixture and onion/garlic mixture and combine.
4. Fold the zucchini and corn into the mixture until well combined.
5. Heat a large skillet and spray to coat with olive oil. Form the mixture into patties and (optional) press into panko or other bread crumbs. Pan fry on both sides until browned and heated through. Serve with Chipotle Cream Sauce on the side.
Chipotle Cream Sauce
1/2 cup Tofutti Sour Supreme or Better Than Sour Cream
1 – 2 Tbsp adobo sauce (find this in a can of chipotle peppers and use the peppers for something else)
1/2 tsp garlic powder
1/2 tsp onion powder
dash of salt
1. Combine all ingredients. Taste along the way and add more of anything you want! I like this with extra adobo, because YUM.