Soybean patties with oat flakes, onion and garlic

The soybean patties with oat flakes, onion and garlic are a good alternative to traditional vegan patties.

Nutrient profile: According to GDA guidelines, one portion of this protein-rich dish covers the average daily requirement of the essential amino acids tryptophan and threonine and the average daily requirement of folic acid. Furthermore, at least 70% of the requirement for almost all essential amino acids, with the exception of methionine, is covered. However, some of the heat-sensitive ingredients such as folic acid are lost during the cooking process, which slightly reduces the amount per portion. The ratio of omega-6 to omega-3 fatty acids is 4:1, below the maximum recommended ratio of 5:1.
You can find further information on this topic at the following link: Vegans often eat unhealthily. Avoidable nutritional errors.

Soybeans: Soybeans are very high in protein and are therefore a good vegan protein source. The ripe seeds contain all eight essential amino acids. Only the methionine content is slightly lower compared to the other seven essential amino acids. The ripe seeds are not edible raw.

Vegetable broth without added salt: We have deliberately reduced the amount of salt by using this vegetable broth variant in order to keep the salt content as low as possible without compromising on taste. Since salt requirements vary depending on individual habits, it is best for you to decide for yourself. We would like to recommend the book " Salt, Sugar, Fat " as an interesting read on this topic.

Oils in comparison: We used refined rapeseed oil because it has a good ratio of omega-6 (LA) to omega-3 fatty acids (ALA). For comparison, olive oil has a LA:ALA ratio of 11-12:1, whereas the ratio of the two fatty acids in refined rapeseed oil is only 3:1. Cold-pressed oils are not suitable in this case because they can only be heated slightly, in the case of cold-pressed rapeseed oil up to a maximum of 120 °C, otherwise harmful substances are created. See also the following link ( cold-pressed rapeseed oil).

Vegan vegetable stock: You can also achieve a very efficient reduction in salt by using a homemade, salt-free vegetable stock. You can find our recipe at the following link: Vegan vegetable stock.
Depending on how concentrated it is, you will need to adjust the amounts accordingly. You can also always add a little more salt afterwards if necessary.

Flaxseed egg: You can add a flaxseed egg to the recipe. For each 2 portions, add 1 tablespoon of ground flaxseed to 1-2 tablespoons of warm water and allow to soak for 5 minutes. Then mix into the patty mixture.