Vegan Quinoa Patties

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My Vegan Quinoa Patties are so easy to make and come together in just 45 minutes. They’re perfectly crispy with bold, delicious flavors, making them a healthy snack or a great addition to main meals. Plus, I made them super simple to tweak if I need a gluten-free option.

I created these vegan quinoa patties because I wanted a healthy, plant-based option that’s packed with flavor and easy to make. They’re crispy, satisfying, and perfect for meal prep or quick weeknight dinners. If you’re a fan of hearty veggie patties, you’ll also love my mushroom fritters, another favorite in my house!

Quinoa is such a versatile and healthy ingredient, it’s become a staple in my kitchen for creating amazing recipes my family loves. From hearty main meals to wholesome breakfasts like my favorite quinoa oatmeal, it’s perfect for starting the day off right and keeping us fueled all day long!

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🥘 Ingredients

My recipe for vegan quinoa patties uses simple, wholesome ingredients like fresh veggies and flavorful spices. These are the main ingredients:

Vegetable Broth: I cook the quinoa in vegetable broth to infuse it with rich flavor, it makes such a difference.

Spices: Cumin, curry powder, ground coriander, salt, and pepper give the quinoa a warm, flavorful seasoning.

Quinoa: Quinoa is a powerhouse protein, and I love that you can use white, black, or red quinoa for this recipe.

Veggies: Carrot, green onion, and garlic bring freshness, texture, and so much flavor to these patties.

Chia Seeds: Ground chia seeds mixed with water make a chia egg, it’s my favorite egg replacer for keeping the patties together.

Nutritional Yeast: A touch of nutritional yeast adds a cheesy flavor and extra nutrients.

Lemon Zest: Lemon zest brightens up the patties and pairs beautifully with the spices and herbs.

Breadcrumbs: Breadcrumbs help bind the patties while adding a nice texture.

🍲 Substitutions

Broth: I usually stick with vegetable broth, but you can use any broth or even water, it’s super flexible!

Spices: Feel free to mix it up with onion powder, garlic powder, or paprika to suit your taste.

Veggies: Swap in your favorites like bell peppers, red onion, sweet corn, or even sweet potatoes for a fun twist.

Flax Egg: If I’m out of chia seeds, I make a flax egg using ground flaxseeds and water, it works just as well.

Herbs: Fresh herbs like cilantro, dill, or mint add an extra layer of flavor to the patties.

Flour: Breadcrumbs are great, but oat flour, chickpea flour, or almond flour work perfectly as substitutes.

Oil: I like using olive oil, but avocado or coconut oil are excellent high-heat options for frying.

🔪 How To Make

Now for the fun part! I’ll show you just how easy it is to make this recipe in just 45 minutes with my step-by-step photos.

Rinse, Drain, Cook Quinoa: I start by rinsing the quinoa under cold water and draining it well. Then, I add the quinoa, broth, and spices to a medium pot, bring it to a boil, lower the heat, and let it simmer for 20-25 minutes until it’s perfectly cooked and fluffy.

Cool: Once the quinoa is cooked, I take it off the heat and let it cool down before mixing it with the other ingredients.

Saute Veggies: I heat 1 tablespoon of oil (or use cooking spray) in a frying pan, then sauté the grated carrot, sliced green onion, and minced garlic until they’re soft and fragrant.

Combine: I toss the sautéed veggies into a large mixing bowl with the cooked quinoa and give it a good mix to combine all the flavors.

Prep Chia Egg, Add Additional Ingredients:I start by mixing ground chia seeds with water in a small bowl, stirring it well, and letting it sit until it forms a gel-like consistency. Then, I add the chia egg, nutritional yeast, lemon zest, parsley, breadcrumbs, and seasonings to the quinoa mixture in the large bowl and mix everything together until well combined.

Shape Patties: I dampen my hands to keep the mixture from sticking, then shape the quinoa mixture into 10 evenly sized patties.

Cook Patties: I heat some oil in a large skillet over medium heat, then cook the patties until they’re beautifully golden brown on both sides, crispy and perfect!

Repeat: I repeat the process with the remaining patties, cooking them in batches until they’re all golden brown and crispy!

Serve: I serve the cooked quinoa patties as a tasty side or main dish, pairing them with vegan sour cream, hummus, or any of my favorite dipping sauces. Perfect for any meal!

📖 Variations 

I love how versatile these vegan quinoa patties are, they’re already delicious, but you can easily switch things up to make them your own.

Add Protein: I love mixing black beans into this recipe for extra protein and flavor! Use half black beans and half quinoa, or replace the chia egg with smashed black beans for a fun twist.

Baked Them: Instead of frying, I bake these patties in the oven for a healthier, lower-oil option. They still turn out crispy and delicious.

Spicy: I like to spice things up by adding a pinch of cayenne or red pepper flakes to the mix. It gives the patties a nice kick.

Gluten-Free: when I need a gluten-free option, I just swap out the regular breadcrumbs for gluten-free ones, and they turn out perfect every time!

🍽 Serving Suggestions

I love enjoying these patties as a healthy side dish, or turning them into vegan quinoa burgers with a whole wheat bun and all my favorite toppings. Here are some of my favorite ways to serve them:

For a Vegan Burger: I love turning these quinoa patties into a veggie burger with all my favorite toppings: ketchup, mustard, pickles, lettuce, tomato, and onion. My favorites are my chipotle black bean burgers or my lentil falafel burger recipe!

For a Healthy Falafel Wrap: These patties are perfect in a pita for a Mediterranean twist. I like adding vegan feta, tomatoes, cucumber, olives, and a dollop of vegan yogurt for extra flavor.

Sides: Pair these patties with air fryer fries or a scoop of my healthy guacamole for a simple, satisfying meal. Both are quick and so delicious.

🫙 Storage Directions

Refrigerating: I store any leftover quinoa patties in an airtight container once they’ve cooled to room temperature. They stay fresh in the fridge for up to 4 days.

Make Ahead: When I know I’ll be busy, I prep the patties ahead of time and chill them in the fridge for up to 2 days before cooking. It makes mealtime so much easier.

Freezing: I love making a big batch to freeze, these patties can be stored for up to 1 month. I just layer parchment paper between them to keep them from sticking if I stack them.

Reheating: If frozen, I let the patties defrost, then heat them in a skillet with a little olive oil, flipping to warm evenly. They can also be reheated in the oven or toaster oven for a quick, crispy option.

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