I’m going to start this post by saying no - I’m not producing these again. It was fun while it lasted, but our company has moved in another direction. That being said, a good friend of mine is slowly testing out plant-based food options and asked me if there way any way I would “pretty please” make him some of these patties.
It’s been about a year or so since I last made these - long enough for the “twitch” to wear off, so I actually gave it some thought. I mean, when a life-long meat eater comes to you and asks you to make a plant-based version of one of his staple snacks, how do you say no? Plus, I knew that my nine year old would be insanely thrilled to hear mommy made these again (and even more thrilled when she saw one in her school lunch the next day).
Combine all dough ingredients in a food processor and pulse until dough is formed. Turn out onto plastic wrap and roll into a disc. Wrap dough up and chill in the refrigerator for at least one hour.
In a deep pan, heat oil on med-high heat until shimmering. Add onions and saute until golden, about 10 minutes. Add garlic and saute 30 seconds. Add veggie crumble and cook for 5 minutes, allowing crumble to heat thoroughly and to blend with onions.
Add all remaining ingredients to pan, stir to combine and simmer for 5-7 minutes until most of the liquid has cooked out. Set aside to cool.
Break off ¼ of the dough and roll out between two sheets of wax paper. (Do not roll dough directly on counter as it will leave yellow stains from the curry powder.) Roll the dough until it’s ¼ inch thick. Using a large cereal bowl (or any other round shape), cut out rounds.
With back to school just around the corner, extra curricular activities starting up again, and the general easy-breezy-lazy days of summer fading away, I'm starting to prepare myself for the busy days ahead. Which, if you're like me, means a whole lot of running (ok, driving) around shuffling little people to and fro, and constant trips to the grocery store, Walmart, etc., all while still trying to manage a career.
Morning breakfast rush, school lunches, after-school-on-the-way-to <insert activity here> snack - all perfect examples of times where quick, make-ahead, healthy snacks (like these no-bake, low sugar chocolate chip energy bites) are a lifesaver.
These delicious little bites pack a bunch of protein and energy in a cute little package that stores well, travels well, and is just sweet enough to let the kids think they're getting a treat. (Hint: they have the same effect on moms too!)
Best of all, they require no baking; take less than 15 min to make and travel well. They are a staple in our house/lunch box/diaper bag/snack pack.
We keep ours nut-free so that our entire house can enjoy them, and so we can send them to school, but you can easily swap out the NON-nut butter for peanut or almond butter too.
(makes about 20 bites)
1 cup rolled oats
1/2 cup wow butter (or natural unsweetened nut butter of choice)
1/3 cup sticky sweetener of choice (we use Mama Vegan #NoBees vegan honey but maple syrup or agave works well too)
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup unsweetened chocolate chips
1/4 cup chia seeds
1 tsp vanilla
Mix all the ingredients together.
Refrigerate mix for 10-15 min to make it more firm.
Scoop out mix a tbsp at a time and roll into bite size balls.
Store in an airtight container in the fridge for up to 5 days.