Best Vegan Patties Recipe (2024)

• 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.

📖 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.

Are these Vegan Patties healthy?

These vegan patties are high in protein, fiber, and iron and without an excessive caloric density. They leave you feeling satisfied for hours.

What makes burgers stick together?

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.

Why are my burgers not sticking together?

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.

Vegan Patties

Nisha Melvani

The Best Vegan Patties recipe. Healthy, high in protein, and satisfying without weighing you down. Batch cook and freeze. Add them to grain bowls.

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

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.