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+ servings

Vegan Meat Patties In Red Wine and Thyme

A fusion of family nostalgia and French cuisine!
Wow, what have we got here: vegan minced meat (such as beyond) mixed with leek and spices, fried until golden, then cooked in red wine and thyme, and served with fluffy Puree made of potatoes and cauliflower. No matter how much you make, they will always ask for more 😋
Servings 5

Equipment

Ingredients
 
 

4-5 Generous servings

    Patties - About 15 patties

    Red Wine

    • 1 cup red dry wine such as cabernet sauvignon
    • ½ teaspoon dried thyme

    Puree

    Instructions
     

    Puree

    • Start with cooking the potatoes and cauliflower so when the patties are ready, all you have to do is mash them to a puree.
    • Peel the potatoes, slice them into slices about half a centimeter thick (0.2 inches) and transfer to a wide pot. Put allspice and bay leaf in a small cloth bag, close it, and add it to the pot. Add water to cover and a little salt, cover, bring to a boil over high heat, lower the heat and cook until the potatoes are tender. Remove the cloth bag with the allspice and bay leaf. Strain the potatoes but leave a little water in the pot (2-4 tablespoons ). Return the potatoes to the pot and cover.
    • Meanwhile, cook the cauliflower: cut it into large florets, place in a large pot, cover with water and add a little salt. Cover and bring to a boil over high heat, lower the heat and cook until the cauliflower is tender. Strain, return to pot, and cover.

    Patties

    • Mix all the ingredients for the patties in a bowl except the wine and additional dried thyme. Mix well until you get a uniform mixture. Taste and adjust seasoning if necessary.
    • Heat the oil in a wide skillet. The oil should cover the bottom in a thin layer.
    • Using wet hands, form patties (not balls) and fry in the hot oil on both sides until nicely golden. If the oil is too hot lower the heat.
    • Remove the golden patties from the skillet and place them on a paper towel to absorb the excess oil.
    • Add the wine and thyme to the pan. Please note: the oil left in the pan may splash out, depending on how much oil remains. It's safer to remove the pan from the heat before adding the wine and cool it a little - or lower the heat and add the wine when the pan is partially covered - using the lid as a shield from splashing. Return the patties to the pan, cover, and cook on medium-low heat (a gentle simmer) for about 10 minutes. Remove the lid, increase the heat and cook for a few more minutes until the liquids evaporate almost entirely and only a layer of oil remains at the bottom of the pan.

    Assemble the dish

    • Mash the potatoes in a wide bowl, mash the cauliflower and add it to the potatoes.
    • Add butter, coconut milk, nutritional yeast, nutmeg, salt, and pepper to the puree and mix well; Taste and adjust seasoning if necessary.

    For serving

    • Place mashed potatoes on a serving plate and add 2-3 patties.
    • For a decadent dish - scrape the layer of oil and leek that has accumulated on the bottom of the skillet and sprinkle over the puree.

    Notes

    • Regarding Adding Flour: Until recently (October 2022) Using brands similar to Beyond Minced didn't require the addition of flour. However, lately, I noticed that for some reason, in some brands, you have to add flour to the mixture so that the patties don't fall apart. If you can't form a stable pattie without adding flour, then start with one Tablespoon of flour, mix, and check if you can form a stable pattie easily, if not, then add more flour gradually until you reach the right texture. If you are not sure, check it by frying just one patty, to see if there is enough flour. 
    Tried this recipe?Let us know how it was!