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Quinoa and White Bean Burger [Vegan]

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These patties are loaded with protein and fiber as well as other beneficial nutrients, and they are very filling. As far as veggie burgers go this is fairly easy. FYI, you can make this recipe even simpler by using a pre-made flour instead of processing oats like I did. The patties came out fantastic and held up great without falling apart, and they were not dry at all, nor were they mushy. The texture, taste, and visual appeal all hit the mark. Once layered with all the extra goodies, this burger was supreme and the best veggie burger I've ever had...am I biased...maybe, but these were divine! And, if you don't feel like having it on a bun, by all means top your veggie burger on a bed of fresh leafy greens with a squeeze of lemon, some avocado, salt, and pepper...so good just like that!

Quinoa and White Bean Burger [Vegan]

Serves

4

Ingredients

  • 1/2 cup quinoa
  • 1 cup water
  • 1 teaspoon garlic powder
  • 3 teaspoons thyme, divided (oregano would be good too)
  • 1/2 – 1 teaspoon smoked paprika
  • 1/2 teaspoon ground chipotle pepper, optional
  • 1 can (15 oz.) white beans (I used cannellini), drained and rinsed
  • 1/2 cup corn, fresh or frozen (about 1/2 fresh corn off the cob)
  • 1/2 cup red bell pepper, finely diced (about 1/2 bell pepper)
  • 1/2 cup shallot, finely diced (about 1 medium) or red onion
  • juice of one lemon
  • 1/3 cup oat flour, or flour of choice
  • 1 Egg replacer or 1 flaxegg (1 Tbs flaxseed meal + 3 Tbs water), optional*
  • mineral salt & cracked pepper, to taste
  • coconut or olive oil, to grease

Toppings

  • tomato, sliced
  • leafy greens
  • avocado, sliced or mashed
  • red onion, sliced
  • whole grain or dijon mustard (hummus or vegan mayo is great too)
  • Sriracha
  • burger buns of choice

Preparation

  1. Start by making your flaxegg or ener-g egg replacer and set aside. If baking in the oven, turn oven to 375 degrees F. (It’s helpful to first read instructions first before making the patties)
  2. In a medium pot, bring water, quinoa, garlic powder and 1 teaspoon thyme to a boil. Cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let set for 10 minutes.
  3. While quinoa is cooking, prepare your corn, shallot and red pepper. Be sure to dice your onion and red pepper fairly fine, they should be about the same size as the corn kernels.
  4. Next, mash your beans. I mashed about 3/4 of the beans leaving a quarter of the batch whole or somewhat whole.
  5. Once quinoa is ready, add the quinoa to the beans along with the shallots, red pepper, corn, remaining 2 teaspoons thyme, smoked paprika and optional chipotle powder and lemon juice. Mix well. Add in the flour and egg replacer, mix well again. Season to taste with salt, pepper and more of the other spices. We all vary on how strong we like our spices…you can’t take out but you can always put in.
  6. Now to divide and make your patties. I like to pat my mixture into the bowl a little and divide it with a knife into 4 sections, making a plus sign if you will. Take each section and pack it tightly into a ball in the palm of your hands. It should be about the size of your hand. Flatten with your palms and place on hard surface. Cup the edges with your palms and tighten them in a bit and flatten the top to the desired size. Mine were about 1/2 inch thick by 3 1/2 – 4 inches.

Cook one of two ways:

  1. In the oven at 375 degrees on a greased or parchment lines cookie sheet for 30 minutes, turning once after 15 minutes. I also added a sprinkle of himalayan salt to the top before baking.

OR

  1. In a large skillet, heat 1 tablespoon coconut oil or olive oil over medium to medium high heat. Cook patties about 4 – 5 minutes on each side.

Notes

The patties can be made ahead of time and stored covered in the refrigerator for a couple days prior to cooking.
I have a sneaky feeling that this can be made without the use of any egg replacer if you don't have it available. I have it here for good measure until I try without. If you decide not to use an egg replacer, when adding the flour, just try adding two - three tablespoons of water instead if needed...the amount may depend on the flour you’re using.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Beans - AllBeans - WhiteQuinoa

 

AUTHOR & RECIPE DETAILS


photo

Julie West loves sharing the wonderful world of vegan foods and healthful eating and living. She began a vegan lifestyle in the early part of 2011 and hasn't looked back. Since then Julie has become passionate about creating healthy vegan dishes, some 100% raw, and sharing her lifestyle. Her blog, The Simple Veganista, is about all the simple beautiful plant foods there are to eat and the different ways to put them together that taste great. Eating vegan is not about restrictions, it's about creating new habits, healthy habits that encompass the world around us making it a better place for all.


 

 



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17 comments on “Quinoa and White Bean Burger [Vegan]”

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Jessenia Molina
2 Years Ago

Zachary Cowie do you want this?


Reply
Reena Kazmann
2 Years Ago

Thanks for sharing. It looks delicious.


Reply
Juliana Nólibos
2 Years Ago

Ana Pérsia


Reply
Rose Demarest
2 Years Ago

Sorry, this made me gag a bit


Reply
Stephen Azbill
2 Years Ago

If you are trying to find something that looks and tastes like meat, how can you say humans aren't supposed to eat meat?


Reply
sarah
08 Feb 2015

it\'s people like you who make vegans/vegetarians laugh and feel pity.

this doesn\'t look like meat. and for most people transitioning to a plant-based lifestyle, meat substitutions are vital and make the transition so much easier. eventually, most do completely away with meat based substitutes.

Diana LaRussa
2 Years Ago

Alisa La Russa-this site has some of the best recipes on fb. IMO


Reply
Monique Blais-Stocker
2 Years Ago

yum


Reply
Eric Schneider
2 Years Ago

Unfortunately, the bun is loaded with gluten.


Reply
Maureen Field
2 Years Ago

that looks so good


Reply
Lynn Maillé
2 Years Ago

pour Marine Simonotti


Reply


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