I’m currently live a no mucus lifestyle though I use to go to the Ital spot on Nostrand Avenue in Brooklyn for one of the best veggie patties I’d ever had. Eventually when I learned what “Texture Vegetable Protein” was and why It’s probably not the best choice for optimum health, I ditched that snack and never had one again — until NOW!

Once you get the hang of making these you can knock out 1/2 a dozen or more in no time.


  • 2 cups Mushroom (chopped)
  • 1 cup Bell Pepper (chopped)
  • 1/2 cup Spelt flour
  • 14/ cup Amaranth flour
  • 1/2 medium Onion cut into pieces
  • 1 tsp onion powder
  • 1tsp coriander
  • 1/4 tsp Cayenne Pepper
  • 1 1/2 tsp of sea salt (or to taste)
  • 1 tsp Basil

Beff patties


  1. Pulse all ingredients in a food processor a few times leaving thick chunks
  2. Transfer to a bowl lined with paper towel — allow moisture to be absorbed
  3. Remove paper towel from bowl and set aside
    Making The Crust
  4. Add 1/2 cup of spelt flour and 1/4 amaranth flour a pinch of salt and cayenne pepper to a separate bowl
  5. Add warm water slowly while mixing the flour with one hand until the dough is the desired texture
  6. Lay flour on the surface you’ll be using to roll dough
  7. Sit the dough in the center of the laid flour and Use a rolling pin to roll flat and thin
  8. Use a bowl or large cookie cutter and cut 2 large circles (use the remaining dough for another)
    Assembling The Patties
  9. Place the mushroom mixture in the center of each circle ( not too much) and fold over
  10. Wet the ends of the circle, close the patty pressing the edges with a fork
  11. Pre-heat oven to 350 for 15 mins
  12. Bake for abut 15 to 20 minutes or until golden brown and slightly crispy


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