Fluffy quinoa and tender butternut squash come together to make delicious and earthy veggie patties. Infused with turmeric, chia seeds, and pieces of kale, these patties are full of healthy surprises. They go perfectly with an herby cream sauce either on top of salad or stacked in a burger.

Quinoa, Kale, and Butternut Squash Patties [Vegan, Gluten-Free]






For the Patties:

  • 1 cup quinoa, cooked in water
  • 1 small butternut squash (baked in the oven for 1 hour, flesh spooned out and mashed)
  • 1 shallot, cubed
  • 2 handfuls of kale and spinach, thinly sliced
  • 4-5 tablespoons gluten-free all-purpose flour
  • 3 tablespoons chia seeds
  • 1 teaspoon pumpkin spice
  • 2 garlic cloves
  • 1/2 teaspoon turmeric
  • Salt and pepper, to taste

For the Herby Cream Sauce:

  • 1/4 cup cashews, soaked in water overnight
  • 1/4 cup vegan creme fraiche
  • 3 tablespoons nutritional yeast
  • 1 teaspoon tahini
  • 1/4 teaspoon paprika powder
  • Fresh basil and thyme leaves
  • Squeeze of a lime
  • Salt and pepper, to taste
  • Water


To Make the Herby Cream Sauce:

  1. Blend all the ingredients with a stick blender until smooth and airy.

To Make the Patties:

  1. Mix everything together and shape into patties. Make them as thin as you like.
  2. Panfry on both sides until golden brown.

Nutritional Information

Total Calories: 1,242 | Total Carbs: 198 g | Total Fat: 40 g | Total Protein: 59 g | Total Sodium: 110 mg | Total Sugar: 18 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.