Vegan Mexican Hashbrown Bites

Because of the fact that my daughter is vegan, I am constantly trying to come up with vegan recipes that are fun, tasty, and simple.  For quite some time now, I was thinking of trying to make vegan hamburger patties using the ground crumble, but I was unsure of what the results would be, considering that the ground crumble could simply fall apart if it isn’t bound well.

Finally, last week I gave it a try.  To be more specific, I gave the vegan bites a try.  The hamburger patties will be for another day and another post.  I made one big bowl of this mixture.  At first, I only cooked about 20% of the bowl, and refrigerated the rest.  Later that day, I cooked the rest of the bowl.  I noticed the difference immediately.  Refrigerating the mixture causes it to stiffen and thicken up to a better consistency.  Thus, my recommendations for you would be to make the mixture, and refrigerate the mixture for one hour, and then start scooping the bites.  The one thing that I like about this recipe is the fact that the Mexican crumble has enough of a spicy kick, that you don’t need a lot of seasoning.  Please enjoy and have a wonderful Labor Day!

vegan recipes, healthy eating, healthy recipes, food

Activity:  Making Vegan Mexican Hashbrown Bites

Total Prepping and Cooking Time:  95 minutes

vegan recipes, healthy eating, healthy recipes, food

Ingredients:

 

Directions:

  • Dump all of the above ingredients, except the oil into a bowl.
  • Use a small cookie scoop or your hands to roll the bites.
  • Place the bites into the oiled skillet, turning them every so often with a small spatula.
  • Enjoy the vegan bites!

 

You shall eat the fruit of the labor of your hands; you shall be blessed, and it shall be well with you.  Psalms 128:2

 

Blessings,

Katina

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