The Best Vegan Patties. Healthy, high in protein, and satisfying without weighing you down. Batch cook and freeze. Add them to grain bowls.
Batch cook these vegan patties for a high-protein addition to any meal. These burgers are made from a light and healthy tofu-quinoa 'meat' that can also be served as a mince. Turn half into burgers and freeze the remainder for a meat crumble that's delicious in salads, grain bowls, or mixed into pasta sauce for extra protein.
This high-protein burger meat recipe was inspired by my 15-minute Asian-inspired Cabbage Stir Fry, as well as this Tofu Taco Meat recipe.
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👩🏼🌾 Ingredients
- Extra firm or super firm tofu
- Quinoa
- Shallots
- Coconut aminos or tamari
- Kale
- Cilantro or basil
- Gochujang or Thai red curry paste
- Tomato paste
- Shallot or onion
See the recipe card for quantities.
🧅 Substitutions
- Tofu - Use super firm and skip pressing your tofu. Otherwise, use extra firm and give it a quick press to remove excess liquid.
- Shallots- instead of shallots use red onion
- Gochujang - use Thai Kitchen or Mekhala brands red curry paste (vegan), or harissa instead
- Coconut aminos - substitute with reduced-sodium tamari or soy sauce
- Kale - substitute with spinach as desired
- Cilantro - use fresh herbs you have on hand
Try these soy-free high-protein patties made from lentils to change things up. For more healthy vegan patties, visit my Vegan Burgers recipe page.
📖 How to Make Best Vegan Patties
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Step 1. Cook the quinoa. Set aside.
Step 2. Strip the kale leaves. Pass the stem through the hole of of kitchen tongs to do this quickly!
Step 3. Transfer the kale leaves and cilantro to a food processor Pulse until chopped evenly. Add the tofu chunks and process until the tofu is crumbled and mixed with the greens.
Step 4. Transfer to a large bowl. Add the cooked quinoa, minced shallot, gochujang, tomato paste, and coconut aminos. Mix well until the mixture is fully incorporated.
Step 5. Use a one-third cup measurement of the mixture for each patty. Use your hands to squeeze and shape the patties. Transfer them to a greased or lined baking sheet.
Step 6. Bake for about 7 minutes on each side, or until golden brown. Serve with the best vegan chipotle sauce or my oil-free Avocado Salad Dressing.
✔️ Expert tips
- Use super firm tofu and skip pressing your tofu. Otherwise, press the extra firm tofu to remove excess liquid.
- Depending on the size of your food processor, you may need to pulse the tofu in batches.
- Serving size: This recipe makes 21 vegan patties. One serving is about 3 patties.
- For serving: These high-protein vegan patties are delicious with my homemade vegan Chipotle Sauce.
- For the best way to cook quinoa, visit my blog post on 'How to Cook Quinoa'.
- Cook the quinoa until just cooked. Leave it covered until you are ready to make the patties. This way, it stays moist. It should be moist and not dry to bind the burgers.
- For batch-cooking vegan patties: Prepare the burgers and freeze them in a freezer-safe container cooked or uncooked for up to 3 months. Separate the layers with parchment paper so they do not stick. Or use some of the mixture for burgers and then freeze the remainder to use as mince.
🙋🏽♀️ Recipe FAQs
These vegan patties are high in protein, fiber, and iron and without an excessive caloric density. They leave you feeling satisfied for hours.
Typically, breadcrumbs or panko are used to bind burgers and create a firm texture. Gluten-free, regular, or Italian-style panko all work.
Flax eggs are used for vegan burgers. Mix 1 tablespoon flaxseed meal with 3 tablespoons water for one flax egg. Chia seeds also work as a binder. Mix 2 tablespoons of chia seeds soaked in 3 tablespoons water for one chia egg.
Make sure to pulse the tofu into very small crumbles. Cook the quinoa and leave it covered until you are ready to make the patties. This way, it stays moist. Use your hands to squeeze the mixture together when forming the patties. In addition, make sure to line the baking sheet with parchment paper or grease it with oil so the patties do not stick.
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📖 Recipe
Vegan Patties
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Ingredients
- ½ cup dry quinoa (or 1 ½ cups cooked)
- ½ bunch kale leaves stripped and roughly chopped (about 2 cups)
- ½ packed cup roughly chopped cilantro or ½ packed cup fresh basil leaves
- 2 (14 to 16 ounce) packets extra firm tofu (pressed and drained) or super firm tofu
- 1 large shallot peeled and quartered, or one-half samll onion
- 4 tablespoons Gochujang paste or Thai red curry paste, or harissa
- 4 tablespoons tomato paste
- 2 tablespoons coconut aminos or tamari or soy sauce (preferably reduced sodium)
- Salt to taste
- Chipotle Sauce for serving (optional)
Instructions
- Cook the quinoa. Set aside.
- Preheat the oven to 400ºF.
- Pulse the kale and cilantro: Transfer the kale leaves and cilantro to a food processor and pulse until chopped evenly.
- Add the tofu: Break the tofu into about 1 ½-inch chunks and add them to the food processor. Process until the tofu is crumbled and mixed with the greens. Transfer the tofu and greens to a large bowl.
- Chop the shallot: Place the shallot into the food processor and carefully pulse until chopped. Do not over process or it will be very bitter. Alternatively, chop the shallot finely using a knife.
- Combine: Transfer the shallot to the bowl with the tofu. Add the cooked quinoa, gochujang, tomato paste, and coconut aminos. Mix well until the mixture is fully incorporated. Add salt to taste.
- Use a one-third cup measurement of the mixture for each patty. Use your hands to squeeze and shape the patties. Transfer them to a greased or parchment-lined baking sheet.
- Bake for about 7 minutes on each side, or until golden brown. Serve with optional chipotle sauce.
Notes
-
- If your patties are not holding well, try adding one flax egg. Combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. Season the 'egg' with a pinch of nutritional yeast if you have some.
- For batch-cooking: Prepare the burgers and freeze them in a freezer-safe container cooked or uncooked for up to 3 months. Separate the layers with parchment paper so they do not stick. Or use some of the mixture for burgers and then freeze the remainder to use as mince.
- Depending on the size of your food processor, you may need to pulse the tofu in batches.
- Serving size: This recipe makes 21 vegan patties. One serving is about 3 patties.
- For the best way to cook quinoa, visit my blog post on 'How to Cook Quinoa'.
- Cook the quinoa until just cooked. Leave it covered until you are ready to make the patties. This way, it stays moist. It should be moist and not dry to bind the burgers.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Erica Beecroft says
Hi Nisha
What can I substitute for the spicy gochujang/curry paste? I can’t tolerate anything very spicy!
Thanks.
Nisha Melvani, RDN says
Hi. How about a little miso paste?
vglvr says
These were delicious- savory and herby tasting! I made with gochujang, chopped kale, and cilantro. Will make again. Thank you!
Nisha Melvani, RDN says
So happy to hear you enjoyed the patties. Thank you for letting me know.