Ingredients

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2 cups dry TVP

2 TBS chickpea flour

¼ cup gluten flour

2 tsp cornstarch 

1 tsp cocoa powder

2 tsp finely ground coffee

15 oz can of black beans or 50/50 black and kidney beans

3 TBS soy sauce.

1 TBS miso paste.

2 tsp vegetable bouillon paste

1 tsp sesame oil

2 TBS molasses

¼ cup plus 2 TBS coconut oil or ghee (will no longer be vegan)

1 tsp liquid smoke

1 tsp salt

1 tsp black vinegar

1 tsp liquid aminos

1 cup water

¼ cup nutritional yeast

½ TBS brown sugar

1 tsp Garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp msg 

1 tsp celery salt

1 tsp chili powder

1 tsp Tumeric

1 tsp Coriander

3 TBS all purpose flour

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STEPS:

1. Mix the chickpea, gluten flower, cocoa, coffee, nutritional yeast and cornstarch in a bowl, set aside

2. In a small saucepan mix the spices and all the wet ingredients except the beans and the final 2 TBS of coconut oil over low heat stirring until combined.

3. Add the TVP and stir until coated. Leave over low heat stirring occasionally until the liquid is all evaporated and the TVP is tender. If it's still too dry or hard add a bit more water. And keep heating until it's absorbed.

4. Add the mixed dry ingredients from step one to the pan, stirring gently until evenly mixed.

5. Mash the black beans and one third of the bean water into a paste and add the mixture.

6. Add the remaining 2 TBS of coconut oil and stir the mixture until well mixed

7. Add the all purpose flower 1 TBS at a time until the consistency is sticky and moldable.

8. Make patties and place them in the freezer on a greased plate for at least an hour to set.

9. Fry or gill and serve, freeze any unmade patties