1cupcooked quinoacan be substituted with rice or millet
½cupminced onionsany variety will work
1tspvegetable bouillon paste
2tbspNeat Egg mix or milled chia seeds
Preheat oven to 375 degrees F.
In a small mixing bowl, prepare the Creole Aioli by combining vegan mayonnaise, lemon juice, garlic powder, salt, olive oil, and Creole seasoning. Mix until well combined and set aside.
Pour the black eyed peas into a large mixing bowl. Using a potato masher or the back of a fork, mash the peas until they have a chunky consistency. A little less than half of the peas should still be intact. Add the Neat Egg mix to the peas and mix until well combined.
Heat a large pan over medium heat. Add all of the vegetables an and seasonings and dry sautée until the vegetables are translucent and the spices are aromatic. Set aside to cool for 10 minutes.
Add the sautéed vegetables and spices to the black eyed pea mixture. Mix until well combined.
Line a large baking sheet with parchment paper. Use a 1/3 cup measurer to form evenly sized patties. They should be about a ½-inch thick. Lay them in evenly spaced rows across the baking sheet. Recipe should yield about 12 patties.
Bake in preheated oven for approx. 40 minutes, flipping at the 20-minute mark. Both sides of the patty should be deep golden brown.
Serve with a dollop of Creole Aioli on each patty.