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PRETTY PATTIES INSPIRED BY SPONGEBOB SQUAREPANTS

cook:

40 min

Picture for Pretty Patties inspired by SpongeBob Squarepants

3,022,427 views  Looking for some food with pizazz? Search no further for we have the recipe for you – Pretty Patties! No sequin milkshakes or bow-tie fries needed.

4 servings

US

original

metric

INGREDIENTS

For the Pretty Patty Formula

For the Pretty Patty Formula

vegetables, shredded/chopped

200 g vegetables, shredded/chopped

legumes/potato, cooked

200 g legumes/potato, cooked

brown rice, cooked

100 g brown rice, cooked

binder of choice (ground oats/flaxseed)

65 g binder of choice (ground oats/flaxseed)

vital wheat gluten

2 tbsp vital wheat gluten

To taste kosher salt

To taste kosher salt

As needed neutral oil

As needed neutral oil

Pretty Buns (see recipe below), halved

Pretty Buns (see recipe below), halved

Vegan ‘Cheese’ (see recipe below)

Vegan ‘Cheese’ (see recipe below)

For the Pretty Buns

For the Pretty Buns

bread flour

510 g bread flour

instant yeast

10 g instant yeast

sugar

30 g sugar

water + more for brushing

275 g water + more for brushing

neutral oil

60 g neutral oil

kosher salt

2 tsp kosher salt

Food coloring as needed: red, orange, green, blue, yellow, red, purple

Food coloring as needed: red, orange, green, blue, yellow, red, purple

As needed white sesame seeds

As needed white sesame seeds

For the Vegan ‘Cheese’

For the Vegan ‘Cheese’

water, cold

365 g water, cold

+ 1 tsp kappa carrageenan

2 tbsp + 1 tsp kappa carrageenan

cashews, rinsed

200 g cashews, rinsed

refined coconut oil

200 g refined coconut oil

sauerkraut/pickle brine

100 g sauerkraut/pickle brine

nutritional yeast

25 g nutritional yeast

tapioca or arrowroot starch

25 g tapioca or arrowroot starch

lemon juice

15 g lemon juice

kosher salt

2 tsp kosher salt

onion powder

1 ½ tsp onion powder

garlic powder

1 tsp garlic powder

As needed food coloring: red, green, orange, yellow, purple, blue

As needed food coloring: red, green, orange, yellow, purple, blue

DIRECTIONS

1.

For the Pretty Patty Formula

1.

Combine the cooked vegetables, legumes/potato, brown rice, binder of choice, vital wheat gluten, and salt in the bowl of a food processor. Process the mixture until pebbly in texture, about 30 - 45 seconds. If the mixture is too loose, add more binder as necessary.

vegetables, shredded/chopped

200 g vegetables, shredded/chopped

legumes/potato, cooked

200 g legumes/potato, cooked

brown rice, cooked

100 g brown rice, cooked

binder of choice (ground oats/flaxseed)

65 g binder of choice (ground oats/flaxseed)

vital wheat gluten

2 tbsp vital wheat gluten

To taste kosher salt

To taste kosher salt

food processor

food processor

2.

Shape the veggie mix into 2 ounce patties. Transfer the patties to a parchment-lined sheet tray and refrigerate for at least 30 minutes or until ready to cook.

3.

Preheat oil in a large cast iron pan. Add the veggies patties and cook for 3-5 minutes per side or until heated through and lightly browned.

As needed neutral oil

2 ½ tbsp As needed neutral oil

4.

Serve the patties inside of the Pretty Buns with a layer of Vegan "Cheese."

5.

For the Pretty Buns

1.

Combine all of the dry ingredients in the bowl of a stand mixer and whisk to combine. Add the wet ingredients, save for the food coloring, and begin mixing the dough using the dough hook attachment. Continue mixing the dough until it just comes together into a homogenous mass, about 2-3 minutes.

bread flour

510 g bread flour

instant yeast

10 g instant yeast

sugar

30 g sugar

water + more for brushing

275 g water + more for brushing

neutral oil

60 g neutral oil

kosher salt

2 tsp kosher salt

stand mixer

stand mixer

2.

Continue kneading until the dough no longer sticks to the sides and is smooth in texture (not ripping immediately), about 4-6 minutes.

3.

Divide the dough into (300 gram) portions. Working with one piece at a time, add the dough to the base of a food processor. Add as much food coloring as desired and process until the dough is thoroughly colored. Repeat with the remaining colors and dough portions.

Food coloring as needed: red, orange, green, blue, yellow, red, purple

Food coloring as needed: red, orange, green, blue, yellow, red, purple

4.

Transfer the colored doughs into separate bowls. Cover and let the dough proof for 1-2 hours or until roughly doubled in size.

5.

Divide each dough portion into (100 gram) pieces. Shape the portions into taught buns, see video for tips.

6.

Transfer the buns to two large sheet trays lined with parchment paper. Spray the buns with a light layer non-stick spray and loosely cover with plastic wrap. Allow the buns to proof at room temperature for 1 ½ - 2 ½ hours.

7.

Towards the end of proofing, preheat the oven to 350 °F.

8.

Brush the buns with water, then sprinkle with sesame seeds.

water + more for brushing

water + more for brushing

As needed white sesame seeds

As needed white sesame seeds

9.

Bake for 15-18 minutes, or until the bread's internal temperature reaches 200-210°F.

10.

Let cool completely on a wire rack.

11.

For the Vegan ‘Cheese’

1.

Grease a large muffin tin with nonstick spray or plastic wrap.

2.

Combine the water and carrageenan in a pourable vessel. Whisk to combine, then set aside.

+ 1 tsp kappa carrageenan

2 tbsp + 1 tsp kappa carrageenan

water, cold

365 g water, cold

3.

Combine the remaining ingredients in the base of a high-powered blender.

cashews, rinsed

200 g cashews, rinsed

refined coconut oil

200 g refined coconut oil

sauerkraut/pickle brine

100 g sauerkraut/pickle brine

tapioca or arrowroot starch

25 g tapioca or arrowroot starch

nutritional yeast

25 g nutritional yeast

lemon juice

15 g lemon juice

kosher salt

2 tsp kosher salt

onion powder

1 ½ tsp onion powder

garlic powder

1 tsp garlic powder

As needed food coloring: red, green, orange, yellow, purple, blue

As needed food coloring: red, green, orange, yellow, purple, blue

kosher salt

2 tsp kosher salt

blender

blender

4.

Add the carrageenan mixture to the blender, then blend the mixture for 1 minute or until completely smooth.

5.

Pour the mixture into a large high-walled skillet.

6.

Heat the mixture over medium heat, while stirring consistently, until it reaches 82°C/180 °F. If the sauce mixture breaks, use a stick immersion blender to recombine.

7.

Optional: pour the mixture into 6 bowls, color each bowl with a different color.

8.

Pour the colored mixtures into the prepared muffin tin. Allow the ‘cheese’ to cool to room temperature, then refrigerate for at least two hours before slicing.

9.

When ready to slice, unmold the ‘cheeses’ and slices as desired. Wrap the remaining ‘cheese’ in plastic wrap and refrigerate for up to 5 days.

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