Vegan Mushroom And Red Bean Patties

Key Takeaways

These vegan mushroom and red bean patties:

• are made of simple and healthy ingredients that are easily available;
• they are easy to shape and don’t fall apart during baking;
• can be served in many different, creative ways;
• are a great alternative to meat, meat burgers, and patties;

A perfect vegan patty still isn’t always easy to find, although the choice today is versatile. Honestly, I’m not into making vegan food at home (although I find it fun and delicious).

But there are days when I don’t feel like eating meat and I have friends who are vegetarians or vegans, so I wanted to create a recipe having in mind those two things.

And boy, did I nailed it. As a non-vegan, I’m really proud of myself for developing this recipe!

Let me take you through it.

Ingredients And Possible Substitutions

• Beans – I always have a can or two of beans in my cupboard, so using canned beans to make these vegan patties seemed natural. I prefer kidney red beans in this recipe but I also sometimes use cannellini beans. Wash them and drain them well before proceeding with the rest of the steps.
• Flaxseed – since I don’t use eggs here, I needed a binding ingredient that would hold everything together, and flaxseed egg works great here! You can successfully replace it with a chia egg, too.
• Olive oil – I recommend sticking to the extra virgin olive oil. We need it for sauteeing the onions and mushrooms and later for baking the patties.
• Onions – when properly sauteed, they give great savory flavor.
• Mushrooms – although there are so many edible mushrooms, I tend to stick to cremini or white buttons. I’ve also made these patties with chicken of the foods and boy, they were delicious! I’ve also made them with oyster mushrooms and the flavor was great, but they were prone to falling apart, so I wouldn’t recommend them. If choosing some type of foraged fungi, opt for meaty mushrooms.
• Oats – like flaxseed, in this recipe are used as a binder so that the patty doesn’t fall apart. Use quick or rolled oats.
• Walnuts – are important in this recipe because they give these vegan patties texture and healthy fats. You can replace them with pecans if they are more available to you.
• Herbs, spices, and salt – are almost crucial in this recipe! I like using fresh parsley leaves, cumin, ground coriander seeds, garlic powder, and hot paprika powder for some spicy kick. Depending on the brand, you can use more or less hot paprika powder because they can vary a lot. If you’re going to serve these to a toddler, reduce salt and replace hot paprika powder with sweet paprika powder.

How To Make Vegan Mushroom And Bean Patties

Check out the recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions!

1. STEP: Make flaxseed egg

Start by straining the canned beans and making the flaxseed egg by mixing the flaxseed with hot water.

2. STEP: Sautee onions and mushrooms

In a pan, saute diced onions and mushrooms. for about 8-10 min until they become soft and brown. Set aside.

3. STEP: Make the patties and shape them

Briefly grind the walnuts and oats in the food processor, add the rest of the ingredients, and pulse again for a few seconds. Don’t overdo it, otherwise the mixture will become too mushy. Shape the patties with wet hands and place on a parchment paper.

4. STEP: Bake and serve

On a well-heated pan, add olive oil and bake the patties for about 3-4 minutes on one and 3-4 minutes on the other side until they become golden and crispy. Transfer them to the plate covered with the kitchen towel.

Serve warm!

How To Make These Vegan Burger Patties Even Better

• Toast the walnuts, coriander seeds, and cumin in a hot, dry pan before adding to the food processor. The patties will have a more distinct flavor this way.
• When frying these mushroom patties, don’t be afraid to add enough olive oil to the pan. That way, they will bake more evenly, won’t stick to the pan, and become beautifully crispy on the outside.
• When serving, especially in veggie burgers, you can brush the patties with your favorite hot sauce for even more flavor!
• Want to boost their flavor even more? Add a teaspoon of nutritional yeast to the patty mixture.
• If you want to, you can make these vegan patties smaller in size to make mini burgers. It’s really up to you!

Serving Suggestions

If you were wondering how to serve these vegan mushroom and bean patties, I have tried and tested options for you to try them out!

Serve them:

• with herbed potato salad
• in a vegetarian burger, with some brioche burger buns and homemade ketchup or yogurt-based sauce
• with sweet potato fries
• or crispy potato wedges
• with refreshing tzatziki
• alongside some hummus, olives, and your favorite salad (like I did)
• with traditional mashed potatoes
• with onion rings or pickled onions
• and with chunky guacamole

More Meatless Recipes

• HERBED POTATO SALAD WITH CAPERS AND ONIONS
• VEGAN PUMPKIN PUDDING
• GREEK ZUCCHINI FRITTERS WITH TZATZIKI
• VEGAN BEETROOT APPLE SMOOTHIE RECIPE

If you try this or any other recipe, tag @foodandmoodblog on Instagram or leave your comment and rating of the recipe here on the blog.

I would love to hear from you!