Gluten free, vegan quinoa and kidney bean patties made with carrots and sweet potatoes. Spiced with 4-spice and delicious when served with apple sauce or in a burger.
4-Spice quinoa and kidney bean patties
What I like about these plant-based patties is that they are still super soft and not too dense. Quickly fry them in a pan with some olive oil to obtain that perfect crispy and golden-brown crust.
I like to add some 4-spice to the blend to give it a little twist. I love the warm flavors, especially when served with apple sauce! But feel free to add any spice mix you love.
Vegan quinoa and kidney bean patties
Let's zoom in on the ingredients of these vegan patties
- Quinoa: excellent source of plant-based protein.
- Carrots and sweet potato: to add some vegetables to the patties and give them some bite.
- Kidney beans: great for taste and texture.
- Almonds: give the patties a slightly nutty taste and absorb some of the moisture.
- 4-spice: this is totally optional but I love the warm flavors, especially when served with apple sauce.
Easy 1-pot recipe
The best part about this recipe is that you can make it all in the same pot. Start by frying the onion, then add the vegetables and the quinoa and cook everything together. When the veggies are cooked and the water is absorbed you can add the remaining ingredients and form the patties. Making vegan quinoa patties has never been so easy!
How to serve vegan quinoa patties
My favorite way to serve quinoa patties is with apple sauce and a fresh spinach salad. The warm flavors of the 4-spice go really well with cold or warm apple sauce.
You could also serve a these in a gluten free burger bun with some bbq sauce (that's the perfect combo with a 4-spice burger patty if you ask me!), a slice of vegan cheese and a few slices of apple. If you have another burger suggestion using these patties, please leave a comment to inspire everyone!
How to store vegan burger patties
You can store the quinoa patties either before or after pan-frying them.
Before pan-frying the patties: store them in an air-tight container and place a piece of parchment paper between each row of burger patties. You can keep them in the fridge for 2 to 3 days. Before serving, simply brown them in a pan with a little olive oil to make them crispy. If you want to store them for longer, feel free to freeze them (read below).
After pan-frying the patties: store them in an air-tight container in the fridge for 2 to 3 days. Reheat in a pan with a little olive oil or in the microwave.
Freezer-friendly plant-based patties
These vegan patties freeze really well. You want to freeze them after you formed the patties, so before browning them in a pan. Use a relatively large and deep container and line it with a piece of parchment paper. Place a first row of patties on the paper and top with another sheet of parchment paper. Add another row of patties. This prevents the patties from sticking together.
I recommend making double the amount you need and freezing them for a quick meal during the week. Simply defrost them by taking them out of the freezer at least 2 hours before mealtime or defrost them in the microwave. Use the defrost function or reheat them 3 minutes at 450W, flip them around and heat for 2 more minutes. Quickly pan-fry them in olive oil before serving.
More easy dinner ideas
- Warm winter salad with quinoa, sweet potatoes, spinach and mushrooms
- Vegan butternut squash soup
- Fried rice with carrots & peas
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Vegan Quinoa and Kidney Bean Veggie Patties
- 1 onion
- 3-4 g carrots (approx. 250 g)
- 1 small sweet potato (approx. 150 g)
- Olive oil
- 150 g quinoa
- 500 ml hot water
- 1 can kidney beans (approx. 250 net drained weight)
- 100 g ground almonds or grind whole almonds in a small blender
- 1 teaspoon 4 spice optional
- 1 pinch of salt and pepper
- Apple sauce for serving
- Peel and dice the onion. Peel the carrots and the sweet potato and cut them in 1-cm large pieces.
- Heat a pot with olive oil. When hot, sauté the onion until translucent.
- Add the carrots and the sweet potatoes and sauté for 5 minutes.
- Add the quinoa and cover with water. Cook 20 minutes with the lid on over medium heat.
- Drain the kidney beans and them to the pot. Cook for 15 minutes without the lid.
- Mash with a potato masher. Add the ground almonds, the 4 spices, salt and pepper.
- Form patties with your hands (1 patty = 1 heaped tablespoon). The mixture will be wet and slightly sticky. I recommend humidifying your hands with water before forming the patties.
- Heat a pan with olive oil. Brown the patties for 2 minutes on each side over medium to high heat. Serve with apple sauce.