Vegan Broccoli Quinoa Patties
🌱 Vegan Broccoli Quinoa Patties 🥦
These Vegan Broccoli Quinoa Patties are crisp on the outside and packed with cooked quinoa and chopped broccoli. No eggs. No dairy. They stack like little veggie burgers and taste like the healthy dinner you actually want to eat.
I love chilling the mix before I shape it. Warm quinoa makes patties that fall apart in the pan. Squeeze the broccoli dry or the batter turns soggy. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Patties 💚
- 🌱 Completely vegan
- 🥦 Real broccoli in every bite
- 🌾 Protein from quinoa
- 🔥 Golden crispy crust
- 🍽️ Burger, bowl, or snack
- 🧊 Meal-prep friendly
The Secret to Patties That Hold Together
Use cold, cooked quinoa. Mash part of the mix so it gets sticky, and leave some broccoli in bigger bits. Chickpea flour or breadcrumbs bind without eggs. Don’t flip until a crust forms — if you move them too soon, they break.
Frequently Asked Questions ❓
Can I bake them instead of frying? 🔥
Yes. 400°F (200°C) for 20–25 minutes, flipping once.
What sauce goes with them? 🥣
Vegan garlic mayo, tahini lemon sauce, or ketchup.
Can I freeze them? 🧊
Yes. Freeze cooked patties. Reheat in a skillet or air fryer.
🌱 Vegan Broccoli Quinoa Patties
Ingredients 🛒
- 2 cups cooked quinoa, cooled
- 2 cups finely chopped broccoli
- ½ small onion, grated or minced
- 2 cloves garlic, minced
- ⅓ cup chickpea flour or breadcrumbs
- 2 tablespoons nutritional yeast
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- Oil, for the pan
Instructions 👩🍳
- Steam or microwave the broccoli 2 minutes. Squeeze out extra water.
- Mix quinoa, broccoli, onion, garlic, chickpea flour, nutritional yeast, flax egg, and seasonings. Chill 15 minutes.
- Shape into 8 patties.
- Cook in a lightly oiled skillet 4–5 minutes per side, until deep golden.
- Serve hot with a creamy dip.
Nutrition
| Nutrient | Per patty (1/8) |
|---|---|
| Calories | 110 |
| Protein | 5g |
| Net carbohydrates | 13g |
| Total carbohydrates | 16g |
| Fiber | 3g |
| Total fat | 3g |
| Sodium | 240mg |
Estimates based on quinoa, broccoli, and a chickpea-flour binder. Exact numbers may vary by oil amount.
Notes & Tips 💡
- If the mix feels wet, add another tablespoon of chickpea flour.
- A squeeze of lemon in the dip brightens the whole plate.
- Leftovers are excellent in a wrap with greens.
- Keep cooked quinoa in the fridge so this dinner is faster next time.
These Vegan Broccoli Quinoa Patties are crisp, green, and packed with quinoa. A veggie patty that actually stays together. 🥦🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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