• Mash chickpeas with a fork
• Toss carrots in a frying pan with olive oil until lightly browned
• Remove carrots and mix in with chickpeas, along with red bell pepper.
• In the same pan add the mushrooms and a pinch of salt and pepper, and let the mushrooms cook in their own liquid until dry, then add mushrooms to chickpea mix!
• now in the same pan cook the yellow onions with olive oil until translucent, then add to chickpeas
• Toast water chestnuts in dry pan, add to chickpeas
• Add in the rice, garlic powder, salt and nutritional yeast, chickpea flour, gluten flour and mix
• Now add in aquafaba about a tbsp at a time until you have a something that resembles dough. it will firm up and you can create patties that will hold shape. I used around 1/4 cup.
• Roll mixture out onto a cutting board about finger thickness then slice into rectangle patties about 6" long 2-3 inches wide
• Toss onto a lined baking sheet and let rest for 30 minutes
• Preheat the oven to 350º then bake these for 30 minutes. Check and flip about halfway through

Chipotle sauce

• Mix the garlic and aquafaba using an immersion blender or blender, once blended the next step depends on the tool you are using.
• If you are using an immersion blender add the rest of the ingredients and blend.
• If you are using a standard blender, add everything but the olive oil, start the blender and slowly blend in the olive oil until it thickens
• IF your mixture doesn't thicken you can add in a small pinch of xanthin gum