Vegan Patties
The Best Vegan Patties recipe. Healthy, high in protein, and satisfying without weighing you down. Batch cook and freeze. Add them to grain bowls.
Servings: 7 servings
Calories: 258kcal
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
Calories: 258kcal | Carbohydrates: 17g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 191mg | Potassium: 374mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1092IU | Vitamin C: 12mg | Calcium: 121mg | Iron: 2mg
