These healthy and delicious baked vegan quinoa patties are perfect for prepping ahead as a side dish or an easy meal. Served with a side of quick homemade avocado lime dipping sauce these are a healthy bite you’re sure to crave.
Vegan quinoa patties are a definite new favorite in my house. They’re baked, so I can make them all at once and enjoy them throughout the week on whatever we please. We’ve personally been enjoying them with the avocado lime dip I’m sharing today, but they’d be delicious with a huge variety of toppings and dips.
I’m always happy to share a good staple recipe like this, because it pairs so well with a lot of other recipes on my blog. No matter the season, these vegan quinoa cakes can be enjoyed throughout the year with your favorite salads and soups.
What you’ll love about this recipe
- Great source of plant-based protein. Quinoa is a complete protein, and it’s delicious!
- These patties are also gluten-free!
- A quick 15 minute prep, and a 15 minute bake makes these easy to prepare any time.
- They keep well for at least 5 days, making them ideal for lunch prep or easy meals throughout the week.
- Delicious with soup, salad, or homemade dips as a snack. Even shape them larger for a healthy vegan sandwich or wrap filling.
There are actually a lot of ways to work quinoa into patty form. This version of a quinoa cake uses a few easy, flavorful ingredients to bind and balance them.
- Quinoa – I like tricolor quinoa for these but start with your preferred variety, uncooked.
- Vegetable broth – Cooking quinoa with a flavorful broth is a great way to introduce flavor to our recipe. If you’re not worried about staying vegan, chicken broth will work as a substitute.
- Shallots – shallots are a milder member of the onion family, but a small amount of mild sweet onion would work.
- Oat flour – if you have oats you have oat flour! Simply pulse rolled oats in a blender or food processor until it’s a fine flour.
- Flax seeds – a lovely nutty, crunchy texture and flavor with some extra healthy fats as a perk.
- Applesauce – Unsweetened applesauce is a great, naturally sweet binder that enhances the rest of the savory flavors.
- Dried oregano – a savory herb that I love with quinoa.
- Low sodium soy sauce – go for low sodium to keep your patties from being salty, or be sure to reduce the salt you add later if not.
- Salt & pepper – to taste, as needed.
- Olive oil – we’ll need a little to get our vegan quinoa cakes baked perfectly.
As a quick tip if you don’t have applesauce on hand, homemade applesauce is really easy to make.
- Peel and chop 4 apples into a small saucepan. Add enough water to cover about ¼ inch of the bottom of the pan.
- Cover and cook on medium, checking and stirring every five minutes until the apples soften.
- Puree with a stick blender or with a potato masher until smooth.
That’s it! Applesauce is very easy, but be sure to use an apple you like. We used unsweetened applesauce here, but using tart apples will yield tart applesauce. Choose apple varieties like honeycrisp or golden delicious for homemade applesauce that mostly closely resembles the store version.
Serve them with a dip for a tasty lunch
One of my favorite ways to enjoy these baked quinoa patties lately is in my lunch prep boxes. Served with my Brussels sprouts pomegranate salad and a healthy dollop of a quick and easy avocado-lime dip it’s a satisfying and really yummy lunch to enjoy any day of the week.
To whip up this dip simply combine avocado, lime juice, cilantro, garlic, salt, pepper, and Greek yogurt in a blender or food processor, and blend until smooth. To keep this recipe vegan, be sure to use a non-dairy version of unsweetened yogurt.
Whether you decide to serve these for dinner, a snack, or lunch, you’ll feel satisfied and happy with these on the table. For more inspiration on what to serve with your vegan quinoa patties, check out these other tasty salads you can enjoy with them throughout the year.
- Broccoli Cheddar Pasta Salad with Cranberries
- Arugula, Prosciutto, and Grilled Pear Salad
- Summer Quinoa Salad with Strawberries and Avocado
- Cold Beet, Goat Cheese, Arugula salad
- Apple Fennel Walnut Salad
Baked Vegan Quinoa Patties
For the patties:
- 1 1/2 cups uncooked quinoa
- 1 1/3 cups vegetable broth
- 3 shallots , finely chopped
- 1 cup oat flour
- 3 tablespoons flax seeds
- 1 cup applesauce
- 2 teaspoons dried oregano
- 2 teaspoons low sodium soy sauce
- salt and black pepper , to taste
- 1 tablespoon olive oil , for brushing
For the avocado lime dip:
- 1/2 cup Greek yogurt (substitute with dairy-free Greek yogurt alternative for vegan)
- 1 large ripe avocado , peeled and pitted
- 1 tablespoon fresh lime juice (from 1/2 lime)
- 2 tablespoons chopped cilantro
- 1 small clove garlic , minced
- salt and black pepper , to taste
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Add the quinoa and vegetable broth to a pot.Cover and cook over low heat for about 13 minutes, until the quinoa has absorbed all the broth. Remove from heat and let cool.
- In a large bowl, mix the quinoa with shallots, oat flour, flax seeds, applesauce, oregano, soy sauce, salt, and black pepper.
- With wet hands, form 12 patties (size them according to your needs) and place them on the baking sheet. Brush the tops with olive oil. Bake for 15 minutes.
The avocado lime dip.
- In a blender or food processor, blend the Greek yogurt, avocado, lime juice, cilantro, and garlic together until well combined.
- Season with salt and pepper to taste and blend again. Serve with the quinoa patties.