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PRETTY PATTIES INSPIRED BY SPONGEBOB SQUAREPANTS
cook:
40 min
3,146,572 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
200 g vegetables, shredded/chopped
200 g legumes/potato, cooked
100 g brown rice, cooked
65 g binder of choice (ground oats/flaxseed)
2 tbsp vital wheat gluten
To taste kosher salt
As needed neutral oil
Pretty Buns (see recipe below), halved
Vegan ‘Cheese’ (see recipe below)
For the Pretty Buns
510 g bread flour
10 g instant yeast
30 g sugar
275 g water + more for brushing
60 g neutral oil
2 tsp kosher salt
Food coloring as needed: red, orange, green, blue, yellow, red, purple
As needed white sesame seeds
For the Vegan ‘Cheese’
365 g water, cold
2 tbsp + 1 tsp kappa carrageenan
200 g cashews, rinsed
200 g refined coconut oil
100 g sauerkraut/pickle brine
25 g nutritional yeast
25 g tapioca or arrowroot starch
15 g lemon juice
2 tsp kosher salt
1 ½ tsp onion powder
1 tsp garlic powder
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.
200 g vegetables, shredded/chopped
200 g legumes/potato, cooked
100 g brown rice, cooked
65 g binder of choice (ground oats/flaxseed)
2 tbsp vital wheat gluten
To taste kosher salt
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.
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.
510 g bread flour
10 g instant yeast
30 g sugar
275 g water + more for brushing
60 g neutral oil
2 tsp kosher salt
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
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
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.
2 tbsp + 1 tsp kappa carrageenan
365 g water, cold
3.
Combine the remaining ingredients in the base of a high-powered blender.
200 g cashews, rinsed
200 g refined coconut oil
100 g sauerkraut/pickle brine
25 g tapioca or arrowroot starch
25 g nutritional yeast
15 g lemon juice
2 tsp kosher salt
1 ½ tsp onion powder
1 tsp garlic powder
As needed food coloring: red, green, orange, yellow, purple, blue
2 tsp kosher salt
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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