Easy Vegetarian Patties with Marinara Sauce
A plant-based vegetarian recipe that is also keto friendly!
Prep Time30 mins
Cook Time20 mins
Servings: 8 servings
- 6 large eggs
- 1 tbsp Better than Bouillon Broth Base
- 1 tbsp all natural almond butter
- 1/2 cup walnuts chopped
- 1/2 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese grated
- 1/3 cup onion diced fine
- 1 cup almond meal
- 1/4 cup coconut flour
- 2 tbsp avocado oil
- 1 tbsp fresh basil chopped
- 1-1/2 cups Victoria Marinara Sauce
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together eggs, bouillon concentrate, and almond butter.
Add the almond meal, coconut flour, onions, mozzarella, and parmesan cheese to egg mixture and stir until combined.
Stir in the chopped walnuts. Set aside to rest for 5 minutes.
Heat a large skillet over medium high heat. When hot, coat with a small amount of avocado oil.
Using a 1 tablespoon sized scoop, scoop vegetarian patties batter out of mixing bowl and place in hot, oiled skillet. Flatten the patty slightly so it is shaped like a thick pancake.
Fry patties for about 1-1/2 minutes, until lightly browned on bottom. Carefully flip patties over and cook another 1-1/2 minutes.
Remove from skillet and place vegetarian patties on a paper towel lined plate. Repeat the last two steps until all patties have been fried.
Place fried vegetarian patties in a baking dish and pour 1-1/2 cups marinara sauce over top.
Bake 20 minutes, or until sauce and patties are warmed through.
Store any leftovers in refrigerator up to 1 week or in freezer up to 3 months.
Serving: 4patties | Calories: 320kcal | Carbohydrates: 10g | Protein: 3g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 148mg | Sodium: 623mg | Potassium: 106mg | Fiber: 4g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 1.7mg | Calcium: 500mg | Iron: 2.2mg