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Teriyaki carrot patties 40 minutes

If you're searching for entree ideas look no further! These vegan curried carrot patties drizzled with teriyaki sauce with a side of freshly baked kale chips will hit the spot.

Taking the time to cook good food as a general rule is important.

Someone said this to me ages ago never forgot it.

Cooking isn't just about getting your hunger pangs to go away it's also a time to be creative.

If i combine these two things what's going to happen? What will it taste like? What kind of texture will it give? What will it smell like? What colour will it make?

Eating is a truly complete sensory experience.

I invite you to think about this for a second and what it truly means.

With this recipe I wanted to try and make something visually beautiful I didn't really have to go out to get special ingredients. I just looked in my fridge and used whatever it is that i had on hand. If you're planning a meal but are missing an item try and see what else you can use instead.

Doing this will make you a more creative cook.

So yea try and see what else you can use instead. Doing this will make you a more creative cook. Cooking is important. Find the time to do it! !



carrot2curry powder1 tspyellow onion1/2garlic2 clovesoats4 tbsppumpkin1 cup


soy sauce2 tbspsake2 tbspmirin2 tbspsugar1 tsp


kale2 cups, packedolive oil2 tspsea salt1/4 tsp

    2 servings


  • Peel and chop 2 carrots into pieces, mince 2 garlic cloves, chop 1/2 a yellow onion finely, grind 4 tbsp of steel-cut oats into powder and peel and prepare 1 cup's worth of cubed pumpkin bits. Mix in 1 tsp of curry powder and pulse in a food processor.
  • Separate into 6 patties, cook 3 at a time in a pan with a bit of olive oil. Flatten the balls with a spatula and cook until lightly browned.


  • Mix 2 tbsp of soy sauce, 2 tbsp of sake, 2 tbsp of mirin and 1 tsp of sugar. Pour in a pan, bring to medium-heat and cook for 5 minutes or until thickened.

Kale chips

  • Pre-heat oven to 300F.
  • Trim and wash 2 cup's worth of kale leaves, make sure to cut the stems off. Dry in a salad-spinner or pat dry with a clean dishcloth. Toss kale with 2 tsp of olive oil, massage the oil into the leaves with your fingers. Make sure to get inbetween all the little folds. Lay over a baking sheet and sprinkle with sea salt.
  • Bake for 25 minutes, rotating the pan halfway through.


  • Put patties in a plate, drizzle with the teriyaki sauce and place a few shimeji mushrooms on the side. Place some kale chips on the edge of the bowl and garnish the patties with some fresh chopped mint.
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