Perfect Vegan Veggie Patties
What a treat. Tasty, moist, gluten and dairy-free veggie patties that hold together well. Fabulous on a slice of garden tomato topped with pesto. Great as a burger on a bun with mustard or ketchup and all the fixings. These baked-not-fried veggie patties include lots of vegetables. Lightly sautéed grated carrots, zucchini and thinly sliced Swiss chard (or beet greens or spinach) add moistness, texture, flavor and the extra nutrients that only vegetables can offer.
We enjoy these patties so much that my husband always asks me to make a double batch so we have lots of extras. Veggie patties make an easy to eat snack as well as a satisfying breakfast, lunch or dinner. A great answer to the proverbial question “what do we have to eat?”
You’ll love this trick
No more turning patties over one by one. Now you can flip them all at once with the flick of your wrists. For this method to work you need two similar-sized baking sheets. At least one of the pans needs to be rimmed.
Place veggie patties on a rimmed baking sheet lined with parchment paper or a silpat.- When half way through baking, remove the patties from the oven.
- Top the patties with parchment paper cut to fit your baking sheet.
Place your second baking sheet upside down on top of the parchment.- Using either pot holders or towels to protect your hands, hold the pans together on each short end.
In one quick movement, flick your wrists to invert the pans.- Remove the top pan (the one that used to hold the veggie patties).
- Slowly remove the parchment paper or silpat.
- Voilà, place your veggie patties back in the oven to continue baking
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Saturday, September 28th & Saturday, October 19th
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Veggie Patties w/ Quinoa, Black Beans, Carrots, Zucchini & Chard
Inspired by a Vegetarian Times recipe.
Vegan, dairy and gluten-free and loaded with vegetables.
To get that barbecue flavor, bake the patties in advance, then reheat them on the grill.
Makes 12, 2½-inch patties Printer-Friendly Recipe
Active Time: 35 minutes
Total Time: 1 hour 15 minutes
Ingredients
1½ cups cooked quinoa, divided (1/2 cup dry quinoa cooked with 1 cup water)
Half a yellow onion, ½ inch diced (1 cup)
1/3 cup sun-dried tomatoes packed in oil
2 teaspoons oil from sun-dried tomatoes
1 15-ounce can black beans (1½ cups), drained and divided
3 cloves garlic, crushed
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon poultry seasoning
½ teaspoon za’atar (or herbes de Provence or additional poultry seasoning)
½ teaspoon Aleppo pepper or other red pepper flakes
1 cup grated carrot, packed
1 cup grated zucchini, packed
1 cup very thinly sliced Swiss chard leaves, plus stems sliced ¼ inch thick
Salt and freshly ground pepper to taste
Directions
Put the diced onion, sun-dried tomatoes and sun-dried tomato oil in a medium sauté pan over medium heat. Cover the pan and cook 4-5 minutes until the onion softens.
Stir in ¾ cup of the black beans, the crushed garlic, seasonings and ¾ cup water. Bring the mixture to a boil over medium-high heat. Cook about 6-8 minutes until almost all of the liquid has evaporated. Remove the pan from the heat when a spatula rubbed along the bottom of the pan leaves a dry swath in the pan. This step is key to the patties holding together.
Place the bean mixture in the bowl of a food processor along with ¾ cup of the quinoa. Blend until somewhat smooth. Transfer to a large mixing bowl.- Add the remaining ¾ cup each of whole black beans and cooked quinoa to the bean mixture.
Return the empty sauté pan to the stove over medium heat. Stir in the grated carrot, zucchini and chard stems. Sprinkle lightly with salt and pepper. Cover the pan and cook for 5 minutes. Uncover the pan and stir in the greens. Cook until the greens are tender, about 1 minute more.- Remove the pan from the heat and transfer the vegetables to the mixing bowl. Fold in the vegetables until evenly distributed. Adjust the salt and freshly ground pepper to taste.
- Heat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat. Spray with olive oil spray.
Use a 1/3 cup measuring cup or a #12 scoop to place veggie patties on the baking sheet. With slightly moistened fingers flatten the veggie patties into 2½-inch rounds.- Bake 20 minutes. Turn patties over and bake another 20 minutes.
- Serve hot. Transfer any veggie patties not being eaten immediately onto a wire rack to cool.