Vegan Quinoa Patties
Bursting with savory flavor and packed with wholesome ingredients, these Vegan Quinoa Patties are the perfect plant-based option for a satisfying meal. Made with protein-rich quinoa, hearty chickpea flour, and fresh vegetables like grated carrot and zucchini, these patties come together with a flax egg for a fully vegan, nutrient-dense creation. Seasoned with Dijon mustard, nutritional yeast, cumin, and fresh parsley, every bite delivers a zesty and aromatic punch. These golden-brown patties cook up beautifully in a skillet and can be served as a main dish, a sandwich filling, or alongside your favorite dips. Ready in less than an hour, this recipe is ideal for vegans and anyone looking for a healthy, gluten-free twist on classic patties. Perfect for meal prep or an easy weeknight dinner!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons flaxseed meal
- 6 tablespoons water (for flax egg)
- 2 tablespoons olive oil
- 0.5 pieces small onion, finely chopped
- 2 pieces garlic cloves, minced
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 0.5 cup chickpea flour
- 0.25 cup nutritional yeast
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 0.25 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- cooking oil spray or additional olive oil for frying
Instructions
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is tender. Set aside to cool.
In a small bowl, combine the flaxseed meal with 6 tablespoons of water. Stir well and let it sit for about 10 minutes to thicken, forming a flax egg.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant.
In a large mixing bowl, combine the cooked quinoa, sautéed onion and garlic, grated carrot, grated zucchini, chickpea flour, nutritional yeast, Dijon mustard, lemon juice, chopped parsley, ground cumin, salt, and black pepper. Add the flax egg and mix until well combined. The mixture should be moldable and hold together.
Shape the mixture into patties, about 1/3 cup each, and flatten slightly to form about 8 patties.
Spray a non-stick skillet with cooking oil or use a little olive oil and heat over medium heat. Working in batches, cook the patties for 4-5 minutes on each side or until golden brown and firm to the touch.
Serve the quinoa patties warm as a main dish or in a sandwich, with your choice of sides and sauces.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 17.5 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2297 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
