Add the walnuts to a food processor or a powerful blender and pulse until they are ground into a powder-like consistency. Transfer to a large bowl and set aside.

Add the beans, soy sauce or tamari, and tomato paste to the food processor and blend until smooth.

Transfer the mixture to the large bowl.

Add also all the remaining ingredients except the barbecue sauce (breadcrumbs, nutritional yeast, liquid smoke, garlic powder, onion powder, salt, cumin, paprika, and pepper).

Mix until well combined (you can use a spoon, a spatula or even your hands). If the dough is too watery, add more breadcrumbs and if it's too dry, add a little bit of water. 

Make 4-6 patties with your hands.

Heat a little bit of oil in a frying pan or a griddle and then add the patties. Oil is optional, but it prevents the patties from sticking to the pan.

Then brush the barbecue sauce onto the tops of the patties (optional) and cook for 3-5 minutes over medium heat or until golden brown. Flip them brushing barbecue sauce onto the other side (I usually add one slice of vegan cheese onto every patty after flipping them, but this is completely optional), and cook for another 3-5 minutes or until golden brown.

Serve just by themselves or on buns with your favorite ingredients. I added lettuce, vegan cheese, tomato slices, and red onion. Feel free to serve them with French fries on the side or to add any sauce you want, like ketchup, vegan mayo, or extra barbecue sauce.

Store the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Thaw in the fridge overnight. You can reheat it in a pan, the oven, or the microwave. Add a little bit of oil if needed.