Vegan Quinoa Patties

Elevate your plant-based cooking with these versatile and protein-packed Vegan Quinoa Patties! Made with wholesome ingredients like cooked quinoa, grated zucchini, and carrots, these golden-brown patties are perfectly seasoned with cumin, parsley, and a hint of Dijon mustard. Held together with a nutrient-rich flax egg and chickpea flour, they're pan-fried to crispy perfection with just a touch of olive oil. Whether you're looking for a hearty main dish, a vegetarian-friendly burger alternative, or a meal prep powerhouse, these patties deliver on flavor, texture, and healthy convenience. Serve them warm with your favorite sauces, in a sandwich, or alongside a fresh salad for a meal that's as satisfying as it is nutritious. Perfect for vegans and non-vegans alike, these patties are a must-try addition to your plant-based recipe repertoire!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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
• 0 cooking oil spray or additional olive oil for frying

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Shape the mixture into patties, about 1/3 cup each, and flatten slightly to form about 8 patties.

Step 6

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.

Step 7

Serve the quinoa patties warm as a main dish or in a sandwich, with your choice of sides and sauces.

Nutrition Facts

Serving size	(1272.4g)

Amount per serving	% Daily Value*
Calories	1313.2

Total Fat 55.6g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2885.5mg	0%
Total Carbohydrate 157.4g	0%
Dietary Fiber 18.6g	0%
Total Sugars 17.5g
Protein 49.0g	0%

Vitamin D 0IU	0%
Calcium 350.2mg	0%
Iron 15.5mg	0%
Potassium 2297.0mg	0%

*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.

Source of Calories

Fat: 37.7%

Protein: 14.8%

Carbs: 47.5%