Meatless Monday: Protein Packed Quinoa and Bean Patties
A “veggie patty” of some kind is a great way to put together a quick and easy meatless meal. There are a ton of premade options out there, with bases made out of vegetables, beans, and/or a meat substitute. While these are super convenient, they can be expensive and have simple flavors.
With a bit of preparation, you can enjoy these homemade quinoa and bean patties for weeks to come. This recipe makes about 12 patties and they can be frozen for future meal planning. They are packed with protein and a TON of flavor. You can serve them as a sandwich, individually with sides, crumbled on a salad or other greens, etc. One night I had one topped with onions sautéed in a fruit jam and it was SO so good. Check out the full recipe below!
Ingredients
- ¼ -½ cup cooked quinoa
- 2 cans white beans, drained and rinsed
- ¾ cup chopped walnuts
- ½ cup ground flaxseed
- 3 tablespoons Italian seasoning
- 1 tablespoon taco seasoning
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons regular or vegan mayonnaise
- 3 tablespoons Dijon or spicy brown mustard
- Neutral oil for cooking
Directions
- If you need to, make quinoa and set aside.
- Place the clean beans (I used cannellini) between sheets of paper towel and smash them with your knuckles. Remove the paper towels and cut most large chunks.
- Place the smashed beans into a bowl with the walnuts, flaxseed, Italian seasoning, taco seasoning, garlic, salt, pepper, mayonnaise, and mustard. Add cooked quinoa. Mix until combined.
- Form patties with the mixture (approximately 12).
- Freeze between sheets of parchment paper for later OR heat olive oil in a skillet over medium heat. Cook patties for 3-4 minutes per side.
- ENJOY!
How would you eat these patties?
Check out my meatless meatballs, buffalo chickpea dip, and kimchi tofu soup if you are looking for additional meatless dish options.
Katie G.