Somehow, although I crave them on the regular, and almost always prefer them to a regular burger, it’s taken me 30 years to make my own veggie patties. I really blow my mind.
Quinoa Veggie Patties
Recipe adapted from sproutedkitchen.com
What you’ll need:
- 2 cups cooked quinoa (I always vote for red or tricolor — because of both texture and vibrance)
- 1 small zucchini
- 2 large portobello mushrooms, stems removed and finely chopped
- 1/4 cup olive oil
- 1 large shallot or 1/2 a yellow onion, minced
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 1 clove garlic, finely chopped
- 1/2 tsp. cayenne
- 2 tsp. Braggs liquid aminos
- 1/4 cup nutritional yeast
- 1 1/2 cup cashew meal or almond meal
- 1 cup mashed cooked sweet potato/yam
- sea salt and pepper
How to do it:
Grate your zucchini (or finely chop, as I did). Place on a paper towel to absorb excess moisture (give it a good squeeze every once in a while).
In a large sauté pan, heat your olive oil. Add garlic and onions, cook until soft — about 3 minutes. Add mushrooms, zucchini, herbs, cayenne, and salt and pepper. Sauté for 5-10 minutes, or until most of the liquid has been cooked out. Set aside to cool.
In a large bowl mix your quinoa, cashew/almond meal, and nutritional yeast. Once your veggies have cooled, mix them into your quinoa. Smoosh in your cooked sweet potato. Add salt and pepper to taste.
You’re looking for about the same texture as a REAL hamburger. So if it’s too wet, add a little more almond meal. If it’s too dry, add a little olive oil or a bit more sweet potato. Careful not to overdo it one way or the other. These are delicate little guys (not meant for a grill — too frail!).
Form your mixture into patties that are about 1 1/2″ thick.
Complete these in one of two ways:
I chose to bake them on a parchment lined sheet pan. Give them a quick spray of coconut oil and bake at 375 for 10-15 minutes per side, or until golden brown (with that perfect bit of crunch around the outside!).
You could also fry them in a bit of oil on your stovetop. You’re looking for the same textural outcome.
Toss on a bun or inhale straight off the plate — these are PACKED with flavor. I served open-faced, on a slice of spinach naan, topped with a bit of asiago, a lemon avocado spread, greens, tomatoes, and a drizzle of goathorn pepper oil. They were DIVINE (seriously — I wanted 17).