Crispy Vegan Quinoa Patties with Creamy Tahini Sauce: Your Ultimate Plant-Based Meal Prep Solution
Welcome a vibrant, protein-packed addition to your kitchen: these incredibly Crispy Quinoa Patties! Bursting with fresh vegetables, rich flavors, and a satisfying crunch, these patties are remarkably easy to prepare. Whether you’re seeking a hearty weeknight dinner, a quick lunch, or a reliable vegan meal prep option, these plant-based wonders deliver. Serve them alongside our tangy, creamy tahini yogurt sauce for a truly unforgettable plant-based experience that will leave you feeling nourished and energized.
These Crispy Quinoa Patties have become a staple in my kitchen, transforming a simple salad into a truly satisfying and complete meal. The secret to their irresistible texture lies in a perfect pan-fry, creating a beautifully golden and crispy exterior that gives way to a tender, flavorful interior. Each patty is generously packed with nutrient-rich spinach and juicy tomatoes, providing both vibrant flavor and essential vitamins. Thanks to the wholesome quinoa, they’re also a fantastic source of plant-based protein, making them incredibly filling and nutritious. Plus, for those with dietary restrictions, these savory patties are naturally gluten-free and entirely vegan, ensuring everyone can enjoy their deliciousness.
While these versatile quinoa cakes are delightful on their own, or paired with your favorite dressing, I highly recommend whipping up my special tangy vegan yogurt tahini sauce. Its creamy texture and bright, zesty notes perfectly complement the savory patties, elevating your entire meal. Spoon it generously over the quinoa patties and your fresh salad for that perfect finishing touch that truly ties all the flavors together.
Why These Vegan Quinoa Patties Will Become Your New Favorite
There are countless reasons why these delightful quinoa patties will quickly earn a top spot on your family’s weekly menu. Here’s why they’re consistently at the top of my list for healthy, delicious, and easy plant-based meals:
- Effortless Meal Prep Champion: This recipe is designed to yield a generous batch, making it an absolute lifesaver for meal planning. Prepare them on a Sunday, and you’ll have delicious, healthy options ready for days. They store wonderfully in the refrigerator and are freezer-friendly, allowing you to stock up for busy weeks. Their robust nature also makes them ideal for packing into lunchboxes – no reheating necessary, they’re just as delicious at room temperature!
- Remarkably Versatile: The culinary possibilities with these quinoa patties are endless! Enjoy them simply on their own as a snack, nestled atop a vibrant salad for a light meal, tucked into a pita or burger bun, or even added to your favorite soup or stew for extra texture and protein. From breakfast to dinner and everything in between, these versatile patties are always a welcome addition to any plate.
- Powerful Plant-Based Protein: Quinoa is celebrated as a complete protein, meaning it contains all nine essential amino acids your body needs. These crispy patties pack this nutritional powerhouse into a convenient and utterly delicious package, ensuring you get a substantial protein boost without any animal products. They’re perfect for vegans, vegetarians, and anyone looking to incorporate more plant-based protein into their diet.
- Healthy & Wholesome Ingredients: Made with fresh vegetables like spinach and tomatoes, along with whole-grain quinoa, these patties are rich in fiber, vitamins, and minerals. They offer a guilt-free way to enjoy a satisfying meal that supports overall well-being.
- Naturally Gluten-Free: For those managing gluten sensitivities or celiac disease, these patties are a fantastic option. Using gluten-free flour and naturally gluten-free quinoa ensures a safe and delicious meal that doesn’t compromise on flavor or texture.
Essential Ingredients for Your Crispy Quinoa Patties
Below, you’ll find important information and helpful tips regarding the ingredients. The FULL recipe, including precise measurements and detailed instructions, is provided in the comprehensive recipe card located further down the page.
For the Crispy Quinoa Patties:
- Garlic & Onion: These aromatic vegetables form the flavorful base of our patties, providing depth and a savory essence. Mince them finely to ensure even distribution of flavor.
- Fresh Parsley: Adds a bright, herbaceous note that perfectly complements the other ingredients. Fresh is always best for maximum flavor.
- Sea Salt & Ground Black Pepper: Essential seasonings to enhance all the natural flavors of the vegetables and quinoa. Adjust to your taste.
- Coconut Oil: Used for sautéing the vegetables and pan-frying the patties. It imparts a subtle richness and helps achieve that desirable crispy exterior. You can also use olive oil or another high-heat cooking oil.
- Raw Spinach: A powerhouse of nutrition, spinach wilts down significantly and adds a wonderful earthy flavor and vibrant color to the patties. Chop it into bite-sized pieces for easier incorporation.
- Bob’s Red Mill Egg Replacer: This is my go-to for binding the patties together perfectly in this vegan recipe. It creates a great texture and ensures the patties hold their shape.
- Gluten-Free Flour: Acts as a binder and helps achieve the ideal patty consistency. If you don’t need to avoid gluten, regular all-purpose flour works just as well.
- Tomatoes: Finely diced tomatoes add a burst of juicy sweetness and a slight tang. For a more intense flavor and unique texture, consider swapping in sun-dried tomatoes (packed in oil, drained, and finely chopped).
- Cooked Quinoa: The star of our patties! Ensure your quinoa is cooked to perfection – light, fluffy, and not overly wet. For best results, allow it to cool completely before mixing. If you need a refresher on how to cook quinoa, check out my guide.
For the Creamy Yogurt Tahini Sauce:
- Vegan Greek Yogurt: Provides the creamy, tangy base for the sauce. Look for a plain, unsweetened variety.
- Lime Juice: Adds a bright, refreshing zest that cuts through the richness and balances the flavors. Freshly squeezed is always recommended.
- Garlic Powder: Offers a mellow garlic flavor that blends seamlessly into the sauce.
- Salt & Pepper: To season the sauce to perfection.
- Tahini: A rich, nutty paste made from ground sesame seeds, tahini is crucial for the authentic flavor and creamy texture of this sauce. If you’re feeling ambitious, learn how to make your own tahini at home!
- Fresh Parsley: A hint of fresh chopped parsley adds an extra layer of freshness and visual appeal to the sauce.
- Extra Virgin Olive Oil: Just a touch to enhance the sauce’s silkiness and add a subtle fruity note.
Understanding Bob’s Egg Replacer
If you’re new to vegan baking or cooking, Bob’s Red Mill Egg Replacer is a fantastic product to keep in your pantry. It’s a simple and effective way to replace eggs in many recipes, including these quinoa patties. To use it, you typically just mix one tablespoon of the egg replacer powder with two tablespoons of water. This creates a thick, binding paste that mimics the function of an egg, helping your patties hold together beautifully without any animal products. It’s an invaluable ingredient for many plant-based dishes!
Step-by-Step Guide: How to Make Crispy Quinoa Patties
Follow these simple steps to create perfectly crispy quinoa cakes and the delightful sauce to go with them. Precision in following these instructions will lead to the best results!
First, Prepare the Creamy Yogurt Tahini Sauce:
- Combine & Whisk: In a small mixing bowl, combine all the listed ingredients for the yogurt tahini sauce. Use a whisk to vigorously blend them until the mixture is completely smooth and creamy. Taste the sauce and adjust the seasoning (more salt, lime, or pepper) as needed to achieve your desired flavor profile.
- Chill to Meld Flavors. Once mixed, cover the bowl and transfer the sauce to the refrigerator. Chilling allows the flavors to meld beautifully, resulting in a richer, more harmonious taste. It will also thicken slightly, achieving the perfect spoonable consistency by the time your quinoa patties are ready.
Next, Craft the Crispy Quinoa Patties:
- Sauté the Vegetables: Place a large skillet over medium heat. Add one teaspoon of coconut oil and allow it to melt and shimmer. Add the minced garlic and chopped onion to the hot pan. Sauté for approximately 5 minutes, or until the onions become translucent and softened, releasing their sweet aroma. Stir in the raw spinach with a pinch of salt and pepper. Continue to cook for about 2 minutes, just until the spinach has wilted completely. Remove the skillet from the heat and set aside to cool slightly. It’s important that the mixture isn’t too hot when combined with the other patty ingredients.
- Assemble the Quinoa Patty Mixture. In a spacious mixing bowl, combine the cooked and cooled quinoa, the sautéed vegetable mixture (garlic, onion, and spinach), fresh chopped parsley, sea salt, ground black pepper, the prepared egg replacer, gluten-free flour, and finely diced tomatoes. Use a sturdy wooden spoon or your hands to thoroughly stir all the ingredients together until they are well combined and form a cohesive mixture. The mixture should be firm enough to shape.
- Form the Patties. Take a heaping tablespoon of the quinoa mixture for each patty. Using your hands, firmly press and shape the mixture into small, flat, round patties. Aim for a consistent size and thickness to ensure even cooking. Repeat this process until all the mixture is used; you should yield approximately 10 patties from this recipe.
- Cook to Golden Perfection. Return the same skillet to medium-high heat and add one tablespoon of coconut oil. Wait until the oil is shimmering and hot, indicating it’s ready for frying. Carefully place the formed patties into the hot skillet, ensuring not to overcrowd the pan. Cook for 2 to 3 minutes on each side, until they develop a beautiful golden-brown and crispy crust. Work in batches if necessary to maintain consistent heat and prevent steaming. As you cook successive batches, the pan may become hotter, so feel free to slightly reduce the heat if needed. Add a little extra oil between batches if the pan appears dry.
- Drain and Serve. Once cooked, transfer the crispy patties to a plate lined with paper towels to absorb any excess oil, ensuring they remain perfectly crisp. Allow them to cool for a few minutes before serving. Enjoy these warm, delicious patties with the chilled creamy yogurt tahini sauce you prepared earlier.
Pro Tips for Achieving Perfect Quinoa Patties Every Time
Follow these expert pointers to ensure your crispy quinoa patties turn out perfectly golden, flavorful, and structurally sound:
- Ensure Fluffy, Dry Quinoa. This is paramount for preventing soggy patties! Your cooked quinoa should be light, fluffy, and completely dry, not wet or sticky. Excess moisture will prevent the patties from binding properly and achieving that desirable crispy texture. If your quinoa seems a bit wet after cooking, spread it out on a baking sheet to cool and dry for a few minutes before mixing.
- Press Patties Firmly. When you’re shaping the mixture, take the time to press each patty together very firmly with your hands. This compression is crucial for ensuring they hold their shape during cooking and don’t crumble when you flip them in the pan. Don’t be afraid to give them a good squeeze!
- Don’t Skimp on Oil (or Add More When Needed). For truly crispy patties, sufficient oil is key. Make sure your pan has enough oil to lightly coat the bottom for each batch. If you notice the oil being absorbed by the patties or evaporating between batches, don’t hesitate to add another splash of coconut oil to the pan before cooking the next batch of quinoa cakes.
- Cool Your Sautéed Veggies. After cooking the garlic, onion, and spinach, allow them to cool slightly before adding them to the quinoa mixture. Mixing hot ingredients can alter the texture of the flour and egg replacer, potentially making the patties less cohesive.
- Avoid Over-Mixing. While you want all ingredients well combined, vigorous over-mixing can make the patties tougher. Mix just until everything is incorporated.
- Test a Patty. If you’re unsure about the mixture’s consistency, cook one patty first. If it falls apart, you might need to add another tablespoon of flour or a bit more egg replacer mixture to the remaining batter.
Can I Bake These Quinoa Patties Instead of Frying?
Absolutely! If you prefer a hands-off approach or want to minimize oil, baking is a great alternative. To bake these delicious quinoa patties, preheat your oven to 450ºF (230ºC). Arrange the patties on a parchment-lined baking sheet and bake for 10-15 minutes, flipping them halfway through, until they are golden brown and crisp on the outside and thoroughly heated through. While pan-frying typically yields a crispier exterior, baking still produces a wonderfully satisfying texture and flavor.
Creative Ways to Serve Your Quinoa and Spinach Patties
These versatile vegan quinoa patties open up a world of culinary possibilities. Get inspired and find your new favorite way to enjoy them:
- On a Bed of Fresh Greens: A classic and healthy choice! Serve the warm patties over a vibrant mix of fresh salad greens, drizzled generously with the creamy tahini sauce. Add extra vegetables like cucumbers, bell peppers, or olives for a complete salad bowl.
- Mediterranean Pita Pockets: Tuck the patties into warm pita bread with a smear of your favorite homemade hummus, crisp lettuce, chopped tomatoes, cucumbers, and a generous dollop of the tahini yogurt sauce.
- Delicious Appetizer with Dip: Serve them as delightful finger food for gatherings. Pair them with a bowl of warm homemade marinara sauce for dipping, or even a spicy sriracha mayo for a kick.
- Hearty Soup or Stew Companion: Drop a few warm patties into your favorite vegetable soup or lentil stew. They’ll absorb the flavorful broth and add a wonderful texture and protein boost.
- Gourmet Veggie Burgers/Paninis: Use the patties as the star of a plant-based burger. Serve them in a bun with your favorite toppings, or grill them between slices of bread to create a savory panini.
- Breakfast Hash Alternative: Chop them up and mix with roasted sweet potatoes, bell peppers, and onions for a flavorful and protein-rich breakfast hash.
Storing and Reheating Leftover Quinoa Patties
While these quinoa patties are undeniably best enjoyed fresh from the pan, their excellent shelf life makes them a fantastic option for meal prep. To store leftovers, simply place them in an airtight container and refrigerate for up to 3 to 4 days. When you’re ready to reheat, you have several options: warm them quickly in the microwave, crisp them up in a 350ºF (175ºC) oven until heated through, or gently reheat them in a skillet with a splash of oil for a few minutes per side to regain some of that initial crispness.
Can These Crispy Quinoa Patties Be Frozen?
Yes, these crispy quinoa patties freeze beautifully, making them an even more convenient meal prep solution! Once cooked and cooled completely, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen patties to a freezer-safe bag or airtight container, separated by parchment paper to prevent sticking. They will keep well in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the patties overnight in the refrigerator before reheating using your preferred method.
More Delicious and Easy Vegan Lunch Recipes You’ll Love
If you enjoyed these crispy quinoa patties, you’ll love exploring these other fantastic plant-based lunch and dinner ideas:
- Flavorful Vegan Tempeh Gyros
- Addictive Quinoa Pizza Bites
- Hearty Vegan Chickpea Tuna Salad Sandwiches
- Crispy Vegan Fish Sticks with Tartar Sauce
- Nourishing Vegan Buddha Bowl with Harissa Tahini Dressing
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Crispy Quinoa Patties With Creamy Tahini Sauce
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Ingredients
- 3 cloves garlic, minced
- ½ cup chopped onion
- 2 tablespoons parsley, chopped
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons coconut oil
- 3 cups raw spinach, chopped into bite size pieces
- 2 Bob’s Red Mill Egg Replacer**
- 5 tablespoons all purpose gluten free flour mix
- ⅓ cup tomatoes, finely diced
- 1 ½ cups cooked quinoa
Yogurt Tahini Sauce
- ¼ cup Greek vegan yogurt
- Juice of ½ lime
- ¼ teaspoon garlic powder
- pinch of salt
- 1 teaspoon tahini
- 1 teaspoon freshly chopped parsley
- pinch of pepper
- ¼ teaspoon extra virgin olive oil
Instructions
Yogurt Tahini Sauce
- You can make this sauce before the patties are made, to allow the flavors to meld. Mix all the ingredients together thoroughly until combined. Taste test and add a little more salt if needed, or any more of your favorite flavors. Place in the fridge covered until ready to use.
Quinoa Patties
- In a pan over medium heat, add 1 teaspoon coconut oil. Once hot, add in the garlic and the onion. Sauté for about 5 minutes, then add in the spinach and a pinch of salt and pepper. Saute until the spinach wilts, about 2 minutes. Remove from heat and allow to cool slightly.
- In a bowl, add in the quinoa, the garlic, onion and spinach mixture, the parsley, salt, pepper, egg replacers, flour and tomatoes. Stir together with a wooden spoon to mix until combined.
- Using a tablespoon measurement, scoop out a heaping tablespoon for one patty. Using your hands, form together into the shape of a small patty. Do this with the rest of the mixture. You should get about ten.
- In the same pan, add a tablespoon of oil to medium high heat. Once hot, add in one patty. Allow to sizzle and cook on one side for about 2 to 3 minutes while it cooks, then flip and repeat. The pan will get hotter after this, so feel free to turn it down. Add the rest of the patties and cook. You can add them one by one, or as many as you can without overcrowding the pan. The rest of the oil is if you need a little extra.
- Remove from the pan and onto a paper towel to remove any extra oil from the patties. Allow to cool slightly. Serve with the yogurt tahini sauce and enjoy!
Notes
I 100% recommend using an egg replacement like Bob’s Red Mill Egg Replacer, but you can use flax eggs. I haven’t tested it, and I’m not sure if it will be sticky enough. But you can test it, and possible add another tablespoon of flour to the mixture if you need it! I plan to test it with flax eggs in the future!
To store: These quinoa patties are at their best fresh out of the pan, but you can store them in an airtight container in the fridge for 3 to 4 days, so they work for meal prep too. To reheat, warm them up in the microwave, a 350ºF oven, or in a skillet with a splash of oil.
To freeze: You can freeze these quinoa patties for up to 3 months. Thaw them overnight in the fridge before reheating.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.