Vegan Quinoa and Beet Patties
These vegan beet and quinoa patties get their beautiful color and slightly sweet flavor from grated beet, held together with tahini instead of egg. Just real, wholesome ingredients, nothing fake or overly processed. They’re wonderful with a salad on the side, or tucked into a pita.
Fair warning: beets are messy. Wear an apron you don’t mind staining, and maybe gloves too, your hands (and possibly your cutting board) will thank you.
Why You’ll Love This Recipe:
- Naturally colorful, with a slightly sweet flavor from the beets
- Tahini and the quinoa’s natural stickiness bind everything, no egg needed
- Naturally vegan, and easy to make gluten-free
- Keeps well in the fridge, great for meal prep
Key Ingredients & Substitutions:
- Raw tahini – the real binder here, along with the natural stickiness of the cooked quinoa. If the mixture feels crumbly, add a bit more tahini rather than water.
- Raw beet – fresh beet is recommended, grated finely and squeezed of excess liquid before mixing in. In a pinch, pre-cooked, vacuum-packed beets work too, though the flavor is less vibrant and the texture comes out a bit denser.
- Balsamic cream – a thick, syrupy reduction of balsamic vinegar. Regular balsamic vinegar works as a substitute, just double the amount and add an extra ½ tbsp tahini to balance the added liquid.
- Quinoa – this is also a great way to use up leftover cooked quinoa. If starting from leftovers, you’ll need about 1½ cups cooked quinoa to replace the ½ cup uncooked called for here.
Pro Tips for Success:
- Squeeze the grated beet well after grating, this step matters, skipping it makes the patties fall apart. Save the beet juice, it’s healthy and great to drink on its own.
- The mixture should be sticky, not crumbly. If it feels crumbly, mix in a bit more tahini.
- Taste the mixture before shaping the patties so you can adjust the seasoning while it’s still easy to fix.
- Beets stain everything, hands, cutting boards, countertops. Consider wearing gloves and using a cutting board you don’t mind staining.
Serving Suggestions
- Serve with a salad on the side
- Great tucked into a pita with your favorite toppings
- Add a drizzle of tahini sauce for extra creaminess
FAQ
- Can I use leftover cooked quinoa instead of cooking it fresh? Yes, this is a great way to use it up. You’ll need about 1½ cups cooked quinoa to replace the ½ cup uncooked called for in this recipe.
- Can I use pre-cooked beets instead of fresh? Yes, vacuum-packed pre-cooked beets work as a shortcut, though the flavor is less vibrant and the texture comes out a bit denser than with fresh beets.
- Can I substitute the balsamic cream? Yes, regular balsamic vinegar works, just double the amount and add an extra ½ tbsp tahini to balance the liquid.
- How long do these keep? Up to 4 days in the fridge.
Looking for more tasty recipes?
- Easy and Delicious Red Lentil Patties
- Quinoa Salad with Sweet Potatoes and Carrots
- 3 Easy Vegan Patties with Chickpea Flour
- Vegan Black Lentil Patties with Mushrooms
Vegan Quinoa and Beet Patties
Ingredients:
- ½ cup quinoa rinsed and drained
- 1 medium raw beet finely grated and well drained (about 1 cup), fresh recommended (see Notes for a shortcut)
- ½ cup scallions sliced
- ½ cup parsley chopped
- ¼ cup walnuts finely chopped
- 5 thyme sprigs leaves picked (about 1 tbsp)
- 4 tbsp raw tahini
- 1 tbsp balsamic cream (see Notes for a substitute)
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste (at least 1 tsp salt)
- Oil spray
Instructions:
- Cook the quinoa: Heat 1 tbsp olive oil in a small pot and toast the quinoa for about 1 minute. Add 1 cup water, cover, and bring to a boil. Lower the heat to minimum and cook until all the water is absorbed, about 15 minutes. Let cool. Already have leftover cooked quinoa on hand? Skip this step and use about 1½ cups instead.
- Prep the beet: Wear gloves if you'd like to keep your hands stain-free. Wash, scrub, and peel the beet, then grate it finely. Squeeze the grated beet well to remove excess liquid, this is essential so the patties don't fall apart. (If using pre-cooked vacuum-packed beets, they're already peeled.)
- Mix: Preheat the oven to 350°F (180°C). In a large bowl, combine the cooked quinoa, drained grated beet, scallions, parsley, walnuts, and thyme. Add the balsamic cream, tahini, salt, and pepper, and mix well. The texture should be sticky, not crumbly, if it's crumbly, add a bit more tahini. Taste and adjust seasoning.
- Shape and bake: Form the mixture into 2-inch (5cm) patties and place on a parchment-lined baking sheet. Spray lightly with oil spray. Bake for about 30 minutes, until golden.
- Serve: Let cool slightly before serving.
Notes:
- Beets stain everything, hands, cutting boards, countertops, work carefully and consider gloves.
- Have leftover cooked quinoa on hand? Use about 1½ cups instead of cooking the ½ cup uncooked quinoa called for here.
- Squeezing the grated beet well is essential, skipping it makes the patties fall apart. Save the beet juice to drink, it’s healthy and delicious.
- Pre-cooked, vacuum-packed beets work as a shortcut for fresh, though the flavor is less vibrant and the texture denser.
- No balsamic cream? Use regular balsamic vinegar instead, double the amount and add an extra ½ tbsp tahini to balance the liquid.
- Keeps well in the fridge for up to 4 days.
Did you make this recipe? Let me knowLeave a comment and a star rating below, I’d love to hear how it turned out
