Veggie Black Bean Quinoa Vegan Patty Recipe

Flax binder

In a small bowl combine ground flaxseed and 5 tablespoons water. Stir and let sit 5–10 minutes until gelatinous.

If quinoa isn't cooked, cook 1/2 cup dry quinoa to yield about 1 cup cooked (use 1:2 quinoa to water ratio, simmer 15 minutes and fluff). Drain and cool slightly.

Pulse cauliflower florets in a food processor until very fine (rice-like) or grate using the large holes of a box grater. Place in a clean kitchen towel and squeeze out excess moisture — you should retain most flavor but remove free liquid so patties hold.

Grate carrot and finely mince onion and garlic.

In a large mixing bowl, mash the black beans with a fork or potato masher until mostly broken down but with some texture remaining (80% mashed).

Add the cooked quinoa, squeezed cauliflower, grated carrot, minced onion and garlic to the mashed beans. Stir to combine.

Add the flax binder, oat flour (ground oats), nutritional yeast, tamari, chopped parsley, lemon juice, cumin, smoked paprika, ground coriander, salt, black pepper and red pepper flakes. Mix thoroughly. The mixture should hold together when pressed; if too wet add up to 2–4 tablespoons more ground oats, if too dry add 1–2 tablespoons water or a splash of tamari.

Taste and adjust seasoning: more salt or tamari for savoriness, more lemon for brightness, more smoked paprika or red pepper flakes for heat/smokiness.

Divide the mixture into 4 equal portions (approx. 3.5–4 ounces / 100–115 g each). With slightly wet hands, form each portion into a 3/4–1-inch thick patty, smoothing edges.

Place patties on a parchment-lined tray and refrigerate 20–30 minutes. Chilling firms them and helps prevent falling apart while cooking.

Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. When hot, add patties without overcrowding (cook in batches if needed).

Cook patties 4–5 minutes per side, pressing gently once with a spatula to ensure good contact with the pan. They should develop a golden-brown crust. If browning too quickly, lower heat to medium-low and cover for 1–2 minutes to ensure heated through. Add additional 1 tablespoon oil for second batch if necessary.

Internal temperature is not required for vegan patties; look for firm texture and crust. Transfer cooked patties to a rack or paper towel-lined plate to drain briefly.

Serve warm on buns or lettuce leaves with sliced tomato, avocado and vegan mayo or tahini. Garnish with extra parsley and a squeeze of lemon if desired.

Leftover patties refrigerate in an airtight container 3–4 days or freeze up to 2 months (flash-freeze on a tray then transfer to a freezer bag). Reheat in a skillet over medium heat or in a 375°F (190°C) oven 10–12 minutes from thawed, longer if frozen.