Quinoa Patties with Mushrooms and Sun-dried Tomatoes

Quinoa Patties with Mushrooms and Sun-dried Tomatoes

Vegan and gluten free quinoa patties that are great to eat in a burger, as an appetizer, or with a side of roasted vegetables as a main dish.

About the ingredients

I used white quinoa but any kind of quinoa can be used in this recipe. Quinoa always has to be rinsed in cold water before cooking to remove the bitterness located on the outer coating of the grain.

Use white or brown button mushrooms, or shiitakes. To clean mushrooms, you can brush them with a cloth or peel them. I personally don’t like to immerse them in water as they get soggy.

Sun-dried tomatoes in oil need to be well drained. If using sun-dried tomatoes that are not in oil, soak them for at least 30 minutes, and patch them dry before using. The leftover sun-dried tomatoes can be used to make pesto.

Remember to buy oat flour that is certified gluten free if needed, to avoid cross contamination. You can also use any type of oats and reduce them into flour or at least smaller pieces with a food processor.

Soy sauce can be substituted with coconut aminos as a gluten free option.

Ground flaxseeds are turned into “eggs” by adding 3 times their volume of water. 1 egg = 1 tablespoon of ground flaxseeds + 3 tablespoons of water, let sit for 15 minutes before use.

Nutritional yeast adds a nice cheesy taste to the patties, but is not essential to the recipe if you don’t have any on hands.

Parsley and coriander are a good pairing with the other ingredients, but other herbs could work too such as basil, thyme, or rosemary.

Cooking quinoa patties

From my experience, Veggie patties are better baked than cooked in a frying pan. They hold better and are not too oily.

I use a yellow ice cream scoop to divide the dough and place each patty on a baking sheet lined with parchment paper. Then I press them down with the palm of my hand and brush or spray lightly with oil.

Depending on how you want to eat them, these quinoa patties can be made in different sizes and shapes. Just remember to adjust the cooking time.

To reheat, use a non-stick frying pan with a bit of oil.

pile of quinoa patties, a plate with kale and quinoa patties in the background, and a jar of pickled red cabbage

Quinoa Patties with Mushrooms and Sun-dried Tomatoes

Vegan and gluten free quinoa patties.
Recipe for 10 Ø2.5 inches – 6 cm patties.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Appetizer, Side Dish
Servings 2 people
Calories 353 kcal

Ingredients
  

  • ½ cup quinoa (100 g)
  • cup mushrooms – sliced (140 g)
  • 5 sun-dried tomatoes – diced see notes
  • 4 tbsp oat flour
  • 1 tsp olive oil
  • 2 tbsp nutritional yeast
  • 2 tbsp soy sauce or coconut aminos
  • 2 tbsp ground flax seeds
  • 1 tbsp parsley – chopped
  • 1 tbsp coriander – chopped
  • 1 garlic clove – minced
  • 1 small shallot – minced
  • canola oil optional

Instructions
 

  • Rinse the quinoa and cook in 1 cup of water (250 ml) for 15 minutes or until the water is absorbed.
  • Mix the ground flax seeds with 6 tablespoons of water, set aside for 15 minutes.
  • Preheat the oven to 400°F – 200°C.
  • In a frying pan, heat up the olive oil and saute the mushrooms with the garlic for about 5 minutes.
  • Once cooked, dice the mushrooms.
    Put them in a bowl along with the cooked quinoa, sun-dried tomatoes, parsley, coriander, garlic and shallot. Mix, and incorporate the flax seed "eggs", and soy sauce. Lastly, add the nutritional yeast and oat flour.
  • Divide the dough in 10 pieces and shape the patties with wet hands – I use a yellow ice-cream scoop and press them down with the palm of my hand. Place them on a baking sheet lined with parchment paper.
    Brush or spray with a bit of canola oil (optional).
  • Bake for 15 minutes.

Notes

  • I used white quinoa but any kind of quinoa can be used in this recipe.
  • Use white or brown button mushrooms, or shiitakes. To clean, you can brush them with a cloth or peel them. I personally don’t like to immerse them in water as they get soggy.
  • Sun-dried tomatoes in oil need to be well drained. If using sun-dried tomatoes that are not in oil, soak them for at least 30 minutes, and patch them dry before using.
  • Remember to buy oat flour that is certified gluten free if needed, to avoid cross contamination. You can also use any type of oats and reduce them into flour or at least smaller pieces with a food processor.
  • Parsley and coriander are a nice pairing with the other ingredients but other herbs could work such as basil, thyme, or rosemary.
  • Depending on how you want to eat them, these quinoa patties can be made in different sizes and shapes. Just remember to adjust the baking time.
  • To reheat, use a non stick frying pan with a bit of oil.
  • Calories are per one serving
Keyword Gluten free and vegan, Mushrooms, Quinoa, sun-dried tomatoes

2 thoughts on “Quinoa Patties with Mushrooms and Sun-dried Tomatoes”

  • I enjoyed these, but I was a little unclear on two things: the sun dried tomatoes calls for five WHOLE sun dried tomatoes or five “pieces” like they come out of the package. Second, I am trying to work out the serving size and calories. Under servings it says, “two people” does that mean each person eats five patties for a total of 353 calories? Or is each party 353 calories? Thanks in advance for the clarifications. I plan to make these patties often and would love to get accurate calorie counts for my health plan.

    • Hi Gus, and thank you for your comment!
      For the sun-dried tomatoes, it’s 5 pieces.
      As for the calories, there are 353 in 5 patties, so half of the recipe.
      I hope this helps!

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