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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. pinto beans (rinsed and drained)
- 1 Tbsp. flax seeds (ground)
- 1 Tbsp. corn starch
- 1 Tbsp. onions (dried chopped)
- 1 Tbsp. garlic powder
- 1/2 tsp. celery seeds
- 1 tsp. paprika
- 3 Tbsp. corn meal
- 1 Tbsp. nutritional yeast flakes
- 1 Tbsp. soy sauce (or Bragg)
- 1 cup red quinoa (cooked)
- 2 Tbsp. water
- salt (to taste)
- pepper (to taste)
- 1/2 cup vegan mayo
- 2 Tbsp. dressing ("french")
- 3 tsp. sweet relish
- 2 green onions (the white partfinely chopped)
- 1 tsp. white vinegar
- 1 tsp. sugar
- sprouts (micro greens or)
- lettuce
- vegan cheddar cheese (I used Daiya Cheddar Slices)
- pickles (I prefer sweet, but you can use tangy ones if you prefer)
- onions
- 1 bun (I used a regular bun for top and bottom buns and one part of a thin bun for the middle piece)
- 4 buns (dairy-free)
- 2 buns (thin, such as Nature's Own Thin Sandwich Rounds)
- quinoa (Pinto, Patties)
- sauce (Vegan Special)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol<5mg1% |
Sodium1020mg43% |
Potassium750mg21% |
Protein18g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate79g26% |
Dietary Fiber9g36% |
Sugars10g |
Vitamin A45% |
Vitamin C25% |
Calcium15% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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