I apply this sauce to the ribs before slow-cooking them on the barbecue. This sauce is my all-time favorite and is sure to please at any event! Use right away or store for up to a few weeks in a refrigerator in an airtight container. As the ribs cook, brush sauce over them.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅔ cup 1/2-inch butternut squash cubes
- ½ cup chopped cauliflower
- ½ cup chopped broccoli
- ½ cup raw walnuts
- ¼ cup raw almonds
- ¼ cup raw sunflower seed kernels
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground black pepper
- 1 tablespoon vegetable oil
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
- Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
- Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated.
- Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand.
- Divide mixture into 4 equal portions and shape into patties.
- Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.
- You can use any combination of desired nuts and seeds to equal 1 cup.
- For even more flavor, toast the nuts in a dry skillet over medium heat for a few minutes until fragrant and lightly browned.
- Cooked pumpkin might work as a substitute for the butternut squash.
- For a shortcut, use a frozen (defrosted) cauliflower/broccoli mix.
Reviews
These patties are absolutely delicious. I made them exactly as the recipe said. I will make them again and again and will not change a thing about them. Thanks for sharing the recipe.
WOW! This recipe is my favorite gluten-free and vegan burger recipe. And it is versatile, I’ve used pumpkin instead of squash and a variety of veggies. It’s great!
Thank you, I have been looking every where for a recipe that does not have beans, lentils etc as I can not eat them. Fantastic recipe, I left the cauliflower out as I can’t eat that either, and just mashed an avocado and added it to the mix 🙂
I served these to a friend who is following the paleo diet. They are a good source of plant protein even for a meat eater. The recipe lends itself to modifications so having a basic mix on hand opens the door for flavorful adaptations. Quick, easy and a welcome addition to my stash of vegetarian recipes!
These are fantastic. I made these in my Thermomix, so they ended up a bit sloppy, so I added breadcrumbs to thicken it up. So good! I made a double batch and pretty sure they’ll be all gone. No leftovers for me!
these are quite good! I added a bit of crumbled feta cheese to the mixture before I fried them for a bit of extra zing (yes it takes away from being paleo), but very good! I eat mine on a salad!
These were a surprising hit at my house. I honestly was not as blown away, but my wife loved them. She is not eating Paleo, so had them on a whole wheat bun with either Havarti or horseradish sauce. Perhaps I did something wrong, but they were very crumbly. Next time I will add some egg to try to help hold them together.
Yum. Yum. Yum. These are so good. I used cooked pumpkin and I toasted the nuts. I used pecans instead of walnuts and pumpkin seeds mixed with the sunflower seeds. I added a bit of coriander too. I fried for about five minutes per side though. They came out crispy and perfect. Thanks!