White Bean Hemp Cakes
with Kale Slaw & Cajun Mayo
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INGREDIENTS
- 1 lemon
- 13.4 oz cannellini beans
- ½ oz fresh parsley
- 3 cloves garlic
- 2 tbsp hemp seeds
- 1 tbsp flaxseed meal
- ¼ cup garbanzo bean flour
- 8 oz kale beet blend
- 4 oz cauliflower florets
- 1 tbsp Cajun blackened seasoning
- ¼ cup Follow Your Heart Soy Free Vegenaise
- 1 tbsp olive oil*
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
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INSTRUCTIONS
Preheat the oven to 400°F. Zest and halve the lemon. Pick the parsley leaves. Peel the garlic. Drain and rinse the cannellini beans. Add the cannellini beans, lemon zest, parsley leaves, just 2 garlic cloves, hemp seeds, flaxseed meal, garbanzo flour, and ¼ tsp salt to a food processor. Pulse until ingredients are just combined. Divide the mixture and form into 4 cakes about 1 inch thick.
Add the kale beet blend, just 1 tbsp lemon juice, 1 tsp olive oil, and a pinch of salt and pepper to a large bowl. Toss the kale slaw until evenly coated.
Cut the cauliflower florets into bite-sized pieces and add to a baking sheet. Toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until tender and browned in places, about 7 to 10 minutes.
Grate the remaining garlic clove into a small bowl. Add the Vegenaise, 2 tsp lemon juice, and as much of the Cajun seasoning as you’d like and stir.
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the white bean hemp cakes and cook until golden brown and heated through, about 3 to 4 minutes per side.
Divide the kale slaw between large plates. Top with roasted cauliflower and white bean hemp cakes. Serve with cajun mayo for dipping. Dig in!