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Vegan Quinoa Mushroom Burger

by 30 Comments

These vegan quinoa mushroom burgers are hearty, protein-packed, and deeply savory - the kind of burger that wins over skeptics without trying to imitate meat.

Vegan quinoa lentil mushroom burger patty stacked on a plate

Key Ingredients & Substitutions

  • Quinoa. Cooked quinoa gives the burgers structure and a mild, nutty flavor while packing in complete protein. Any color of quinoa works - white, red, or tri-color. Leftover cooked quinoa is perfect here.
  • Brown lentils. Lentils add earthiness, protein, and binding power. Use canned lentils (drained and rinsed) to save time, or cook them from dry. Green lentils work equally well.
  • White mushrooms. Chopped and sautéed mushrooms add a savory, meaty depth that makes these burgers genuinely satisfying. Cremini or baby bella mushrooms can be swapped in for even more flavor.
  • Marinara sauce. Acts as a binder and adds moisture and flavor. Any jarred or homemade marinara works. Tomato paste thinned with a little water is a quick substitute.
  • Quick-cooking oats. Help bind everything together and keep the texture cohesive. Quinoa flakes make a great gluten-free swap.
  • Mesquite seasoning. This is the secret flavor weapon - smoky, bold, and deeply savory. Any barbecue-style seasoning blend works in its place.

Helpful Tips

Prep grains ahead. The quinoa and lentils can both be cooked a day or two in advance and kept in the fridge. This turns what feels like a project into a quick weeknight dinner - the actual assembly and baking takes under 45 minutes once everything is cooked.

Don't over-process the mushroom-lentil mixture. You want the food processor to chop the mixture finely, not puree it. Pulse in short bursts and stop when it looks coarsely ground. A little texture goes a long way toward a better burger.

Use a measuring cup to shape. A round ½-cup measuring cup coated lightly with cooking spray makes perfectly uniform patties every time. Invert onto parchment and flatten to about ½ inch thick. For sliders, use a ¼-cup measure instead.

Let them cool slightly before serving. These burgers firm up considerably as they cool - they're more cohesive and easier to eat after 5 minutes out of the oven than straight off the sheet pan.

They freeze beautifully. Bake a full batch, cool completely, then freeze in a single layer on a sheet pan before transferring to a zip bag. Reheat from frozen in a 375°F oven for 10-12 minutes, or in a skillet over medium heat.

Also worth trying: our gently curried tofu burgers.

Variations

  • Smoky chipotle version. Add 1-2 teaspoons of chipotle powder and swap the marinara for salsa for a spicy Southwestern spin. These pair great with guacamole and lime.
  • Italian-style. Season with Italian herbs (oregano, basil, fennel seed) and swap the mesquite for sun-dried tomato paste. Serve with marinara for dipping instead of ketchup.
  • Mushroom-walnut burgers. Replace half the lentils with finely chopped toasted walnuts for extra richness and a slightly meatier texture.
  • Pan-fried version. Shape into thinner patties and cook in a little olive oil over medium heat for 3-4 minutes per side until golden and crispy on the outside.
  • Slider size. Use a ¼-cup measure and reduce the baking time slightly - about 12 minutes per side. Perfect for parties or lunchboxes.

Serving Ideas

Serve on whole-grain buns or toasted English muffins with classic burger fixings - mustard, ketchup, shredded lettuce, sliced tomato, and red onion. A smear of Copycat Vegan Big Mac Sauce takes things to the next level. A dollop of Quick Tartar Sauce also works surprisingly well with the savory mushroom flavor.

These are just as good served without a bun - try them over a bed of greens with a drizzle of your favorite dressing, or alongside Easy Vegan Coleslaw and roasted sweet potatoes for a full plate. Since they hold up at room temperature, they're great for meal prep and pack well for lunch.

Storing & Freezing

Store leftover burgers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in a 350°F oven for about 10 minutes. They're also surprisingly good eaten cold or at room temperature straight from the fridge.

These burgers freeze exceptionally well. Cool them completely, then freeze flat on a baking sheet until solid before transferring to a freezer bag or container. They'll keep for up to 3 months. Reheat directly from frozen in the oven at 375°F for 10-12 minutes per side, or thaw overnight in the fridge first.

Vegan quinoa mushroom burger on a whole grain bun

More Vegan Burger Recipes

If you loved this recipe, check out our full collection of the best vegan burger recipes, including our easy portobello burgers and our vegan beet burgers - or here are a few more individual favorites:

Recipe

Vegan quinoa mushroom burger ready to serve

Vegan Quinoa Mushroom Burger

4.84 from 19 votes
These hearty vegan quinoa mushroom burgers are packed with protein from quinoa and lentils, with savory mushrooms and bold smoky seasonings. Easy to make ahead and freezer-friendly.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 9 burgers

Ingredients

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 8 ounces white mushrooms cleaned and coarsely chopped
  • 1 ½ cups cooked brown lentils or one 15-oz can, drained and rinsed
  • 2 cups cooked quinoa
  • ½ cup marinara sauce jarred or homemade
  • ⅔ cup quick-cooking oats or quinoa flakes for gluten-free
  • 1 teaspoon smoked paprika
  • 2 teaspoons mesquite seasoning or other barbecue-style seasoning blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Heat the oil in a medium skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and continue cooking until the onion is golden, 2–3 minutes more.
  • Add the mushrooms to the skillet and cover. Cook until wilted, about 5 minutes. Drain any liquid from the skillet, then transfer the mushroom-onion mixture to a food processor along with the cooked lentils. Pulse on and off until the mixture is finely chopped but not pureed.
  • Transfer the mixture to a large bowl. Add the cooked quinoa, marinara sauce, oats, smoked paprika, mesquite seasoning, garlic powder, and onion powder. Season with salt and pepper. Mix until evenly combined.
  • Lightly oil a round ½-cup measuring cup. Scoop a level portion of the mixture and invert onto the prepared baking sheet, tapping firmly to release. Flatten to about ½-inch thickness with the bottom of the cup. Repeat with remaining mixture.
  • Bake for 15 minutes, then carefully flip each burger and bake for another 10–15 minutes, until golden and firm on each side. Let cool for 5 minutes before serving.

Nutrition (Estimate per Serving)

Calories: 103kcalCarbohydrates: 13gProtein: 3gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 18mgPotassium: 208mgFiber: 2gVitamin A: 14IUCalcium: 13mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Quinoa and Wild Rice Burgers

by 2 Comments

These vegan quinoa and wild rice burgers are hearty, wholesome, and satisfying enough to win over anyone at the table - no meat required.

Vegan quinoa and wild rice burger patty on a bun

Key Ingredients & Substitutions

  • Wild rice. The chewy, nutty backbone of these burgers. Wild rice holds its texture well after cooking and gives the patties a nice hearty bite. You can swap it for brown rice in a pinch, though you'll lose some of that characteristic chewiness.
  • Cooked quinoa. Adds protein and helps bind the patties together. Any color of quinoa works - white, red, or tri-color. If you're making this gluten-free, quinoa flakes are a great substitute for the oats as well.
  • Quick-cooking oats. Soaked in boiling water, they become the glue that holds the burgers together. For a gluten-free version, swap in certified gluten-free oats or quinoa flakes as noted in the recipe.
  • Salt-free all-purpose seasoning blend. This is the workhorse flavor builder - look for blends like Mrs. Dash or make your own. If you don't have one on hand, a mix of garlic powder, onion powder, dried thyme, and dried oregano works well.
  • Smoked paprika. Adds depth and a very subtle smokiness. Sweet paprika is a perfectly good substitute, or try a pinch of chipotle powder for a spicier kick.
  • Fresh cilantro or parsley. Optional but recommended - fresh herbs brighten the whole patty. Cilantro gives a more vibrant, punchy finish; parsley is milder. Either works, or you can skip them entirely.

Helpful Tips

Cook the wild rice low and slow. Wild rice takes about 35 minutes at a gentle simmer, and rushing it makes it tough. The grains should just start to split and curl before you pull them off the heat. Undercooked wild rice won't blend into the patty mixture well.

Let the oat mixture absorb fully. When you cover the oats with boiling water, give them a full 5 minutes before mixing. If you rush this step, the oats won't fully hydrate and your patties will be crumbly rather than cohesive.

Pack the measuring cup firmly. Scooping loosely will give you fragile patties. Fill the ½-cup measuring cup with the burger mixture and press it down firmly before inverting onto the baking sheet. The more compact the patty going in, the better it holds together coming out.

Don't skip the flip. At the 15-minute mark, turn each patty gently using a thin spatula. This is what gives both sides that golden, slightly crisp exterior. If a patty sticks or starts to crumble, let it bake another 2 minutes before attempting the flip.

Make ahead and freeze. These patties freeze beautifully. Bake them fully, let them cool completely, then freeze in a single layer on a baking sheet before transferring to a bag. Reheat from frozen in a 375°F oven for about 15 minutes, flipping once.

Also worth trying: our gently curried tofu burgers.

Variations

  • Add lentils. Stir in ½ cup of cooked brown or green lentils for even more protein and a slightly denser texture - similar to the filling Vegan Quinoa Mushroom Burger.
  • Make them spicy. Add ½ teaspoon of cayenne pepper or a tablespoon of your favorite hot sauce to the mixture. A dash of chipotle powder in place of (or alongside) the smoked paprika works especially well.
  • Tex-Mex version. Swap the cilantro for parsley, add ¼ cup of corn and ¼ cup of drained black beans. Serve with salsa, sliced avocado, and a squeeze of lime.
  • Mushroom boost. Sauté ½ cup of finely diced cremini mushrooms with the onion and garlic. They add umami depth and extra moisture that melds beautifully with the wild rice.
  • Herbed version. Use a full ¼ cup of mixed fresh herbs - parsley, chives, and a little tarragon - and add 1 teaspoon of Dijon mustard to the mix. Great with a simple aioli or vegan burger sauce.
  • Pan-fried option. If you prefer a crispier exterior, pan-fry in a thin layer of oil over medium heat for about 5 minutes per side rather than baking. The outside crisps up more quickly, so watch the heat carefully.

Serving Ideas

These burgers are sturdy enough to hold up in a bun with all the classic toppings - lettuce, tomato, onion, pickles, and a generous smear of vegan mayo or copycat vegan Big Mac sauce. A toasted brioche-style bun is especially good here since the slight sweetness contrasts nicely with the earthy grains. You can also tuck them into a pita pocket with shredded cabbage and tahini sauce for a more Mediterranean feel.

Serve them alongside a simple green salad, roasted sweet potato wedges, or fresh tomato relish for a complete meal. They also work beautifully on top of a grain bowl - break one apart over quinoa or farro, add a handful of greens and a drizzle of lemon tahini dressing, and you have a satisfying lunch that holds you for hours.

Storing & Freezing

Let leftover patties cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 350°F oven for 8-10 minutes or in a dry skillet over medium-low heat for a couple minutes per side. Avoid microwaving if you can - it softens the exterior and makes the patties a bit mushy.

These burgers freeze very well. Once fully baked and cooled, freeze in a single layer on a lined baking sheet until solid, then transfer to a zip-close freezer bag. They'll keep for up to 3 months. Reheat straight from frozen in a 375°F oven for 15 minutes, flipping halfway through. The texture holds up remarkably well after freezing.

More Vegan Burger Recipes

If you loved this recipe, check out our full collection of the best vegan burger recipes, including our chipotle black bean burgers for a smoky kick - or here are a few more individual favorites:

Recipe

Vegan quinoa and wild rice burger patty on a bun

Vegan Quinoa and Wild Rice Burgers

4.80 from 20 votes
These vegan quinoa and wild rice burgers are hearty and satisfying, with two wholesome grains making up the base. Great on buns, in pitas, or on their own with your favorite sauce.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 9 burgers

Ingredients

  • ½ cup wild rice uncooked
  • 1 tablespoon olive oil
  • 1 medium-large onion finely chopped
  • 2 cloves garlic minced
  • ½ cup quick-cooking oats or quinoa flakes for gluten-free
  • 2 cups cooked quinoa firmly packed
  • 1 tablespoon salt-free all-purpose seasoning blend
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika or sweet paprika
  • ¼ cup fresh cilantro or parsley minced, optional
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Combine the wild rice with 1 ½ cups water in a small saucepan. Bring to a rapid simmer, then lower the heat, cover, and cook until the water is absorbed, about 35 minutes.
  • Heat the oil in a medium saucepan. Add the onion and sauté over medium heat until translucent, about 5 minutes. Add the garlic and continue until golden.
  • Place the oats in a large bowl and cover with 1 cup boiling water. Let stand for 5 minutes. Add the sautéed onion and garlic, cooked wild rice, cooked quinoa, seasoning blend, cumin, paprika, and cilantro (if using). Season with salt and pepper. Mix well.
  • Lightly oil a round ½-cup measuring cup. Scoop a level portion of the mixture and invert onto the parchment, tapping firmly to release. Flatten to about ½-inch thickness with the bottom of the cup. Repeat with remaining mixture.
  • Bake for 15 minutes, then flip each burger carefully and bake for another 15 minutes, until golden and firm on both sides. Serve on their own or with buns and your favorite condiments.

Nutrition (Estimate per Serving)

Calories: 107kcalCarbohydrates: 14gProtein: 3gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 153mgFiber: 3gSugar: 1gVitamin A: 42IUVitamin C: 1mgCalcium: 45mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Tabbouleh Salad (with Quinoa, Bulgur, or Couscous)

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This classic tabbouleh is everything a great salad should be - bright, herby, tangy, and refreshing. Make it the traditional way with bulgur, or swap in quinoa for a gluten-free version or couscous when you want something even faster.

Tabbouleh salad with bulgur, tomatoes, parsley, and lemon

Key Ingredients & Substitutions

  • Bulgur wheat. The traditional grain for tabbouleh - it has a nutty flavor, chewy texture, and cooks quickly on the stovetop. Medium or fine bulgur both work; fine bulgur soaks up the dressing especially well. Substitute couscous for a near-instant version, or quinoa to keep it gluten-free and higher in protein.
  • Fresh flat-leaf parsley. The star of the dish - don't hold back. Tabbouleh should be heavily green. Flat-leaf (Italian) parsley has more flavor than curly; use at least one large bunch, very finely chopped.
  • Ripe tomatoes. Use the best tomatoes you can find - they provide sweetness and juice that becomes part of the dressing. Cherry tomatoes, halved, work beautifully in summer. In winter, Roma tomatoes are your most reliable option.
  • Fresh lemon juice. Squeeze it fresh - bottled juice won't give you the same brightness. Start with one large lemon and add more to taste.
  • Extra-virgin olive oil. Use a good one; it's a primary flavor in the dressing.
  • Scallions. Milder than red onion and traditional in many versions. If you prefer the bite of raw onion, swap in ¼ cup minced red onion.
  • Fresh mint. Optional but excellent - a small handful of thinly sliced mint leaves adds a cooling note that makes this especially refreshing in warm weather.

Variations

  • Quinoa tabbouleh (gluten-free). Rinse 1 cup quinoa, then cook with 2 cups water for 15 minutes over low heat until absorbed. Cool completely before mixing in - quinoa releases liquid as it cools, so don't rush this step. The result is slightly nuttier and higher in protein than the bulgur version.
  • Couscous tabbouleh (fastest version). No stovetop needed. Place 1 cup whole-grain couscous in a heatproof bowl, pour 1¼ cups boiling water over it, cover tightly, and let stand 10 minutes. Fluff and cool, then mix in the other ingredients. On the table in about 20 minutes total.
  • Chickpea tabbouleh. Add a drained 15-ounce can of chickpeas to make this a hearty main-dish salad instead of a side.
  • Add olives. About ⅓ cup sliced Kalamata olives adds a salty, briny depth - especially good if you're not serving olives alongside.
  • Cucumber tabbouleh. Add 1 cup diced English cucumber for extra crunch and freshness. This is common in Lebanese-style versions.
  • Grain-free version. Replace the grain entirely with extra-finely chopped cauliflower (raw) for a low-carb tabbouleh that's surprisingly close to the original in texture.

Tips for the Best Tabbouleh

  • Cool the grain completely before mixing. Warm grain will wilt the parsley and make the salad soggy. Spread it on a baking sheet to cool faster.
  • Chop the parsley very fine. Rough-chopped parsley gives an uneven, chewy texture. Use a sharp knife and chop it until it's almost a finely minced pile - it should almost melt into the grain.
  • Let it rest before serving. Tabbouleh gets dramatically better after 30 minutes as the grain absorbs the dressing. An hour is even better. Make it ahead if you can.
  • Dress it twice. Add half the lemon juice and olive oil before resting, then taste and add more just before serving - the grain absorbs a lot and it often needs a second hit of lemon.
  • Season assertively. Tabbouleh is a bold salad - it needs more salt than you might expect, and plenty of black pepper. Taste it at least twice before serving.

How to Serve

Tabbouleh is a natural fit on a Middle Eastern mezze spread alongside hummus, warm pita, a handful of olives, and stuffed grape leaves. For a bold homemade dressing to accompany any grain salad, try our garlic mustard vinaigrette. For another fresh herb-forward salad, our tomato relish salad is bright and simple. It also works beautifully as a side dish for grilled or roasted vegetables, falafel, or lentil soup. Leftovers keep well in the fridge for up to 3 days - the flavors deepen overnight, though the parsley will lose some of its brightness. Give it a fresh squeeze of lemon and a drizzle of olive oil before serving again.

Vegan tabbouleh salad in a white bowl with fresh herbs and lemon

Recipe

Tabbouleh salad with bulgur, tomatoes, parsley, and lemon

Tabbouleh Salad (Bulgur, Couscous, or Quinoa)

5 from 20 votes
A bright, herb-forward Middle Eastern classic made with bulgur wheat, ripe tomatoes, loads of fresh parsley, and a lemony olive oil dressing. Easily made with couscous or quinoa — see the variations in the notes.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • 1 cup bulgur wheat see notes for couscous or quinoa variations
  • 2 cups water
  • 3 medium ripe tomatoes diced
  • 1 cup fresh flat-leaf parsley finely chopped (about 1 large bunch)
  • 3 scallions thinly sliced
  • 2 tablespoons fresh mint leaves thinly sliced, optional
  • 3 tablespoons extra-virgin olive oil
  • 1 large lemon juiced (about 3–4 tablespoons)
  • salt and freshly ground black pepper to taste

Instructions

  • Combine the bulgur and water in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12 to 15 minutes, until the water is fully absorbed. For a more tender result, add an extra ½ cup water and continue simmering until absorbed. Remove from heat, fluff with a fork, and spread onto a baking sheet or large plate to cool to room temperature.
  • While the bulgur cools, dice the tomatoes, finely chop the parsley, and thinly slice the scallions and mint (if using). Juice the lemon.
  • Transfer the cooled bulgur to a large serving bowl. Add the tomatoes, parsley, scallions, and mint. Drizzle with the olive oil and lemon juice, then season generously with salt and pepper.
  • Toss well to combine. For best flavor, cover and let the salad rest at room temperature for at least 30 minutes before serving — this allows the bulgur to absorb the dressing. Taste and adjust salt, pepper, and lemon juice before serving.

Notes

Couscous variation: Skip the stovetop cooking. Place 1 cup whole-grain couscous in a heatproof bowl. Pour 1¼ cups boiling water over it, cover tightly with a plate or plastic wrap, and let stand for 10 minutes. Fluff with a fork and cool to room temperature, then proceed with the recipe as written.
Quinoa variation (gluten-free): Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Fluff and cool completely before mixing with the other ingredients. Quinoa gives a slightly nuttier flavor and higher protein content than bulgur.
Optional add-ins: A drained 15-ounce can of chickpeas makes this more substantial. About ¼ cup minced red onion adds bite. A handful of sliced Kalamata olives works well if you're not serving olives on the side.

Nutrition (Estimate per Serving)

Calories: 210kcal
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Sloppy Joes - with Pinto Beans and Quinoa!

by 9 Comments

These Vegan Sloppy Joes bring big flavor to everyone's favorite messy sandwich. Packed with quinoa, pinto beans, and loads of flavor. Yum!

vegan sloppy joes
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Let's be real: sometimes you just want a messy, saucy sandwich that you can barely fit in your mouth. Enter these Vegan Sloppy Joes, a plant-based spin on the nostalgic classic we all grew up loving.

Packed with hearty quinoa, creamy pinto beans, and a tangy tomato-based sauce, they're every bit as satisfying as the original-just without the meat.

Whether you're feeding a hungry crowd or just need a quick weeknight dinner, this recipe is a guaranteed hit. Grab some napkins; it's about to get deliciously sloppy.

Why You'll Love These Vegan Sloppy Joes

  • Protein-Rich: Quinoa and pinto beans provide a substantial protein boost, keeping you full and energized.
  • Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners.
  • Family-Friendly: A crowd-pleaser that appeals to both kids and adults.
  • Versatile: Serve on whole-grain rolls, in lettuce wraps, or over a bed of greens for a gluten-free option.
  • Make-Ahead: The flavors deepen over time, so it's great for meal prep and leftovers.

Get the Plant Power Cookbook!

This recipe is a sneak preview from the excellent cookbook: Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas.

I originally published this article years ago when the cookbook was first released, but I recently gave it a refresh because this recipe is simply too good to miss. I highly recommend giving it a try-and consider adding the cookbook to your vegan cookbook collection!

The recipe has been shared here with permission from the cookbook publisher, HarperOne. Photos were taken by Hannah Kaminsky.

vegan sloppy joes

Helpful Tips & Substitutions

Rinse the Quinoa: To remove its natural bitterness, always rinse quinoa under cold water before cooking.

Toast the Buns: Lightly toasting the rolls adds a pleasant crunch and prevents them from becoming soggy from the filling.

Customize the Spice Level: Adjust the chili powder and add hot sauce if you prefer a spicier kick.

Substitute the Pinto Beans: I like pinto beans, but black beans or kidney beans can be used as alternatives.

Serving Suggestions

Classic Style: Spoon the mixture onto toasted whole-grain buns and serve with a side of vegan coleslaw or pickles.

Lettuce Wraps: For a lighter option, serve the sloppy joe mixture in large lettuce leaves.

Over Grains: Serve atop brown rice or quinoa for a hearty, bun-free meal.

With Sweet Potatoes: Pair with baked sweet potatoes for a balanced and nutritious dinner.

Taco Night: Love a savory plant-based filling in a tortilla? Try our vegan walnut taco meat - made with walnuts and mushrooms for a hearty, Tex-Mex twist. Or fire up the grill and browse our best vegan burger recipes for the best plant-based patties. For a simple but impressive side dish, our glazed baked onions pair beautifully.

More Vegan Recipes

If you love these Vegan Sloppy Joes, be sure to check out these other delicious recipes:

Also try: our Quinoa And Wild Rice Burgers.

Also try: our Easy Portobello Burgers.

Recipe

vegan sloppy joes

Vegan Sloppy Joes

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These Vegan Sloppy Joes are made with protein-packed quinoa, creamy pinto beans, and a tangy, sweet tomato sauce
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 sandwiches

Ingredients

  • ½ cup uncooked quinoa rinsed in a fine sieve
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion finely chopped
  • ½ medium green bell pepper finely diced
  • 15 oz canned pinto beans (or 1 ½ cups cooked), drained, rinsed, and coarsely mashed
  • 15 oz canned tomato sauce or crushed tomatoes
  • 1 medium tomato finely diced
  • 1 tablespoon soy sauce to tamari, adjust to taste
  • 1 teaspoon agave nectar or maple syrup to taste, or substitute maple syrup
  • 2 teaspoon chili powder add more for extra spice
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • 6 whole grain rolls or use English muffins or mini-pitas
US Customary - Metric

Instructions

  • Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
  • Meanwhile, heat the oil, broth, or water in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
  • Add the remaining ingredients except the bread of choice, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato flavors.
  • Evenly spoon the filling over the bottoms of whole-grain rolls, cover with the tops, or serve open-faced.

Nutrition (Estimate per Serving)

Calories: 170kcalCarbohydrates: 29gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 707mgPotassium: 602mgFiber: 6gSugar: 6gVitamin A: 743IUVitamin C: 19mgCalcium: 63mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Gluten-free Vegan Quinoa Bread Rolls

by Leave a Comment

These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savory, on the crumblier side, and full of flavor, they practically melt in your mouth. Oil-free and easy to make. 

gluten-free vegan quinoa bread rolls

If you're like me and prefer homely, freshly-baked and tailored to your preferences bread creations, these vegan quinoa bread rolls may be precisely what you need in your life right now.

The quinoa buns I present to you today are startlingly easy. So there's no excuse not to give them a try!

Now, these aren't traditional 'fluffy' write bread rolls, as you can see. They're smaller, denser, with a chewier texture and don't change shape a lot in the oven.

But spread them with some mashed avocado or vegan butter, and you're very likely to eat the whole batch in one sitting! Well, in my humble opinion, that's the only appropriate thing to do after a baking session.

gluten-free vegan quinoa bread rolls

Ingredients and substitutions

  • Ground flaxseed.
  • Quinoa. You can use store-brought quinoa flour, but I prefer to make my own version because not blending all of it entirely adds an amazing slightly crunchy texture.
  • Gluten-free oat flour. You can make your own simply by pulsing rolled oats in a blender or food processor for a couple of minutes.
  • Buckwheat flour.
  • Salt.
  • Baking powder.
  • Garlic granules. Feel free to add any other spices to really switch things up!
  • Lemon juice.
  • Baking soda.
  • Apple cider vinegar.
gluten-free vegan quinoa bread rolls

How to make these quinoa bread rolls

STEP 1: Preheat the oven to 180 degrees C/ 350 degrees F.

STEP 2: Add the ground flaxseed to ½ cup water. Stir together and set aside for 15 minutes.

STEP 3: Add the quinoa to a food processor, and pulse for around 2 minutes until around ½ of it turns into a flour.

STEP 4: Transfer the quinoa to a large mixing bowl together with the oat flour, buckwheat flour, salt, baking powder and garlic granules. Stir together well to combine.

gluten-free vegan quinoa bread rolls

STEP 5: Add the lemon juice to the flaxseed mixture. In a small mixing bowl, add the vinegar to the baking soda, then combine that with the flaxseed too.

STEP 6: Add the wet ingredients to the dry. Mix together thoroughly, gradually pouring in ¼ cup water (but be careful not to add too much as then the bread rolls will not hold their shape.

STEP 7: Using damp hands, roll the dough into even-sized balls and lay them out on a sheet of baking paper over a rectangular tray. Bake in the preheated oven for 17-20 minutes, until crunchy on the outside, but with softness on the inside.

gluten-free vegan quinoa bread rolls

Tips & Tricks

Meal Prep. One of the great things about my quinoa bread roll recipe is that they last really well in the fridge. Keep the quinoa buns in an air-tight container in the fridge for 4-5 days. You can also freeze them for up to a month, reheating at room temperature, in the oven, or the microwave as necessary.

Serving. I love to serve my quinoa bread sliced in half, with a thick layer of mashed avocado or butter. You can also eat them by themselves as a snack or a side for a cozy vegan soup or chili.

Add spice. Make these your own by adding your own favorite herbs or spices, or mixing in a few tablespoons of nuts or seeds! You can also add chopped onion or fresh garlic.

Don't overbake. Keep a close eye on them and make sure not to leave them in the oven for too long/at too high a temperature to prevent drying.

gluten-free vegan quinoa bread rolls

More Recipes to Try:

If you love these simple quinoa buns, check out these other delicious recipes.

Recipe

gluten-free vegan quinoa bread rolls

Vegan Quinoa Bread Rolls (Gluten-free)

5 from 1 vote
These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savoury, on the crumblier side, and full of flavour, they practically melt in your mouth. Oil-free and easy to make.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 bread rolls

Equipment

  • Conventional oven
  • Mixing bowl
  • Baking paper
  • Baking tray

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 180 degrees C/350 degrees F.
  • Add the ground flaxseed to ½ cup water. Stir together and set aside for 15 minutes.
  • Add the quinoa to a food processor, and pulse for around 2 minutes until around ½ of it turns into a flour.
  • Transfer the quinoa to a large mixing bowl together with the oat flour, buckwheat flour, salt, baking powder and garlic granules. Stir together well to combine.
  • Add the lemon juice to the flaxseed mixture. In a small mixing bowl, add the vinegar to the baking soda, then combine that with the flaxseed too.
  • Add the wet ingredients to the dry. Mix together thoroughly, gradually pouring in ¼ cup water (but be careful not to add too much as then the bread rolls will not hold their shape.
  • Using damp hands, roll the dough into even-sized balls and lay them out on a sheet of baking paper over a rectangular tray. Bake in the preheated oven for 17-20 minutes, until crunchy on the outside, but with softness on the inside.

Nutrition (Estimate per Serving)

Calories: 72kcalCarbohydrates: 12gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 180mgPotassium: 107mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 2mgCalcium: 32mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Any-Season Italian-Style Quinoa Salad

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This Italian-Style Quinoa Salad can be served any season, cold or warm, and children love it! It's super important to rinse the quinoa before cooking. Then cook it in water or broth-don't forget the bay leaf!

 

 

Recipe

Any-Season Italian-Style Quinoa Salad

Any-Season Italian-Style Quinoa Salad

5 from 1 vote
This Italian-Style Quinoa Salad can be served any season, cold or warm, and children love it!
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Total Time: 30 minutes
Servings: 2 -3

Ingredients

  • 1 cup white or red quinoa
  • 2 tablespoon olive oil or butter
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1 English cucumber diced
  • 1 to mato diced
  • 2 stalks of celery diced
  • ½ cup corn
  • 1 avocado
  • chopped parsley to taste

Vinaigrette

  • ½ cup olive or canola oil
  • 2 tablespoon lime or lemon juice
  • 2 teaspoon lime zest tea
  • 2 teaspoon sugar
US Customary - Metric

Instructions

  • Rinse the quinoa well under cold water In a saucepan until it’s clear. Heat the olive oil over medium heat, then coat the quinoa with the oil.
  • Add broth and bring to a boil.
  • Reduce heat and simmer covered—about 15 to 20 minutes for white quinoa and about 20 to 25 minutes for red.
  • Let stand under cover for 10 minutes. Using a fork, detach the grains. Let cool.
  • Mix the quinoa and the other ingredients in a large bowl. Mix the ingredients of the vinaigrette in a small bowl, and then pour over the quinoa salad. Mix gently.

Nutrition (Estimate per Serving)

Calories: 1178kcalCarbohydrates: 88gProtein: 17gFat: 89gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 61gSodium: 963mgPotassium: 1447mgFiber: 15gSugar: 13gVitamin A: 1460IUVitamin C: 30mgCalcium: 89mgIron: 6mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Sweet Quinoa Breakfast Bowl

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Let's change up breakfast! Exchange toast and cereal for quinoa-this Sweet Quinoa Breakfast Bowl recipe will give you plenty of energy to face your day.

Recipe

Sweet Quinoa Breakfast Bowl

Sweet Quinoa Breakfast Bowl

5 from 1 vote
Exchange toast and cereal for quinoa—this Sweet Quinoa Breakfast Bowl recipe will give you plenty of energy to face your day.
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Total Time: 30 minutes
Servings: 2

Ingredients

US Customary - Metric

Instructions

  • Mix quinoa, milk, maple syrup, cinnamon, and salt in a saucepan over medium heat.
  • Cook, stirring often, about 7 minutes. The mixture should be bubbling and the quinoa should have absorbed some of the milk.
  • Place in a bowl and garnish with coconut and fruits.
  • Add more maple syrup, if desired.

Nutrition (Estimate per Serving)

Calories: 306kcalCarbohydrates: 54gProtein: 9gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 157mgPotassium: 378mgFiber: 6gSugar: 14gVitamin A: 10IUVitamin C: 1mgCalcium: 169mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Hummus and Quinoa Wrap

by 2 Comments

This hummus and quinoa wrap, embellished with fresh and dried tomatoes and leafy greens is chock-full of flavor and protein. Once you have your quinoa cooked (actually, this is a good use for leftover quinoa), this comes together in minutes for an easy dinner or to take along to school or work for lunch. Serve with any sort of soup, a potato dish, salsa and chips, fresh corn — wraps go with most anything! [Read more...]

Salsa Verde Quinoa Pilaf

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In this simple quinoa pilaf, salsa verde (tomatillo salsa) makes a bold flavor statement. If you've never used it before, this green salsa variety is shelved along with the standard kinds. It has a somewhat smoky flavor that adds a distinctive character to dishes, and of course, it's also perfect as a dip for tortilla chips. Just 5 ingredients (not counting salt and pepper) add up to a super tasty quinoa dish! [Read more...]

What is Kañiwa? Introducing a Relative of Quinoa

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What is kañiwa? Simply put, this relative of quinoa, is similarly a South American superfood grain making a splash in the North American market. Like quinoa, Kañiwa grows in Peru and Bolivia. It’s an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown in color and about half the size of a tiny quinoa seed, it cooks up quickly to resemble a smaller version of red quinoa. Find out lots more information in Kañiwa: A "New" Ancient Superfood.

One major difference between the two is that kañiwa doesn’t have saponins, the coating that gives quinoa a soapy, slightly bitter flavor if not rinsed properly. A good thing, as I can’t imagine a sieve fine enough for its tiny size.

Quinoa brought to market has already been rinsed of much of its saponins, as otherwise it would be quite unpalatable (this procedure is done with a strong alkaline solution). But it’s always recommended that quinoa be rinsed well again at home to remove any remaining bitterness. Kañiwa is actually easier to process due to the absence of saponins.

It’s recommended to toast the grain on a dry skillet or saucepan first, then cover with water in twice its volume. Like quinoa, the water absorbs in 15 to 20 minutes. Truth be told, both times I used it so far I forgot to toast it, and it was just fine (it has a mild, nutty flavor similar to quinoa’s).

A few simple ways to use kañiwa

  • Add ½ to 1 cup cooked kañiwa to pancake or waffle batter (depending on the size of the batch)
  • Serve it as a sweet breakfast bowl with a maple syrup to taste, chopped nuts, and dried or fresh fruit. Finish with a dusting of cinnamon.
  • A savory breakfast bowl is good too, with a little vegan butter and a sprinkling of nondairy cheese shreds. Sweet or savory, a it keeps you full for hours.
  • Like many a nutritious grain, kañiwa works well in warm pilafs and room-temperature salads.
  • Come fall holiday meals, like its slightly larger cousin, a pilaf makes a nourishing and attractive stuffing for squashes and peppers.

Nutritionally, kañiwa's profile is remarkably similar to quinoa's. It's a good source of complete protein, and is a good source of a wide range of vitamins and minerals. One advantage it has over quinoa is that it's an even better source of iron.

How to cook kañiwa

Kañiwa and quinoa can be used interchangeably, and are cooked in the same proportion to liquid (2 parts liquid to 1 part kañiwa; it cooks in 15 minutes, like quinoa, or just a bit quicker). To that end, please explore our article, How to Cook Quinoa — and Some Great Ways to Use It. You might also enjoy We Love Quinoa, a volume in our Best of VegKitchen affordable e-book series featuring the 30 most popular quinoa recipes on this site, along with many color photographs.

Quinoa pdf e-book cover - VegKitchen

Kañiwa is available from online retailers, you can ask your natural foods retailer if they can order some for you.

For a recipes, see Kañiwa Confetti Salad (shown at top).

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

10 Great Quinoa Bowl Recipes

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If you need an easy way to serve up a ton of protein and nutrients in one go, you’ll want to look into these vegan quinoa bowl recipes. These quinoa bowl recipes serve up fruit, veggies and tasty spices all heaped onto some delicious quinoa. Serve these up for an easy breakfast, lunch or dinner—seriously, you can have them any time of day! [Read more...]

Quick Quinoa Paella

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Paella is a Spanish pilaf traditionally made with white rice and seafood. We’ll do away with the seafood here, of course, and since we’re dispensing with tradition, let’s do away with white rice as well. Using nutritious and quick-cooking quinoa instead, you can have a colorful meal in about thirty minutes. This goes well with Spinach, Orange, and Red Cabbage Salad. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  
 [Read more...]

Quinoa Scallion Fritters

by 26 Comments

These crispy quinoa fritters pack a lot of flavor, thanks to lots of scallion and cilantro. If you have quinoa cooked ahead of time, this comes together in a snap. These are nice served with Asian-style soups like Bok Choy, Tofu, and Baby Corn Soup. If you're serving these with any other Asian-Style meal, I highly recommend taking the 5 minutes or less to make "Duck" Sauce, as pictured. Otherwise, these are nice served as a side dish for meals in which veggies take center stage, such as hearty stews, or bean dishes. [Read more...]

Quinoa with Corn and Scallions

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Quinoa and corn, embellished with lots of scallion, makes a simple and tasty side dish for everyday meals. What’s not to love about quinoa? It’s a powerhouse of nutrients, it cooks in 15 minutes, and its pleasantly offbeat flavor is most appealing. I try to use it often, and this quick preparation is the one I turn to often. It goes with just about anything and is also a nice stuffing for small pre-baked squashes like golden acorn. Photos by Hannah Kaminsky.

[Read more...]

Red Quinoa Pilaf with Kale and Corn

by 19 Comments

I love recipes that are impressive enough to serve guests, yet easy enough to make as an everyday dish. In Vegan Holiday Kitchen, this recipe is offered as a Thanksgiving side dish; it's so hearty that the addition of a cup or two of  beans (yummy with black beans), can make it plentiful entree. Or, to dress it up even more, use it to stuff small squashes like golden acorn or delicata. Can't find red quinoa? Regular is fine; it will taste just as good, even if it won't be as photogenic. Photo by Susan Voisin.
[Read more...]

Quinoa Breakfast Bowl

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Start with cooked quinoa, then add a bit of sweetening, spice, fresh fruit, and nuts or seeds for a nourishing breakfast that will sustain you through the morning. If you make quinoa recipes regularly, you may have leftover, unseasoned quinoa in the fridge, which is ideal for this — less to do in the morning! Photos by Hannah Kaminsky.

Serves: 1

  • ½ to 1 cup leftover plain cooked quinoa, depending on your morning appetite
    (use 2 parts water to 1 part quinoa to cook it if you have no leftovers)
  • ¼ to ½ cup vanilla nondairy milk (almond or hemp milk are good for this),
    sweetened or not, as you prefer
  • 1 teaspoon liquid sweetener (if not using sweetened almond or hemp milk)
    such as agave or maple syrup (see note)
  • Cinnamon, nutmeg, and/or cardamom, to taste
  • Fresh fruit of your choice (about ½ cup) - choose from diced apple, pear, mango,
    or stone fruit in season; sliced  banana; whole blueberries or raspberries; sliced strawberries
  • A sprinkling of nuts and/or seeds (choose from chopped walnuts or pecans,
    sliced almonds, pistachios, pumpkin seeds, sunflower seeds, hemp or chia seeds (optional)

Warm the cooked quinoa in a small saucepan with a little nondairy milk (or, if cooking from the start, add the nondairy milk once the quinoa is done).

When most of the nondairy milk has been absorbed, transfer to a bowl. Stir in sweetener and spice to taste.

Top with fruit of your choice, followed by nuts and seeds of your choice. Serve at once.

Note: You can use a touch of stevia liquid or powder instead; remember, very little goes a long way!

Variation: Use other leftover cooked grain in place of substitute (brown rice, couscous, barley, etc.). Or use rolled grain flakes like spelt, kamut, steel-cut oats, or even quinoa flakes.

Quinoa breakfast bowl

Simple Kale and Quinoa Pilaf

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This speedy, simple dish features two — no, three — vegan faves — quinoa, kale and nutritional yeast. Nutritional yeast provides a big B-12 boost and terrific cheesy flavor. What’s not to love? Tart this dish up with a handful of your favorite chopped herbs, pair it with grilled vegetables or tempeh or serve with a salad.

[Read more...]

Quinoa, Black Bean, and Corn-Stuffed Peppers

by 1 Comment

Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you've got the oven going at 400º F, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple coleslaw or other slaw-style salad goes well with these, whether or not you serve with roasted vegetables. Photos by Evan Atlas. [Read more...]

Quinoa and Red Lentil Burgers

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Quinoa and red lentils cook together in a single saucepan in the same amount of time - which means these spiced veggie burgers come together with minimal effort and maximum flavor.

Quinoa and red lentil veggie burger stacked vertically

This recipe was contributed by Nava Atlas, from her popular Plant Power cookbook. Be sure to check it out for more delicious vegan recipes! Photos by Hannah Kaminsky.

Key Ingredients & Substitutions

  • Quinoa. Either tan or red quinoa works here. Quinoa adds protein, a slightly nutty flavor, and that characteristic texture that holds the patties together. Rinse it before using if your package isn't pre-rinsed to remove any bitterness.
  • Red lentils. Red lentils break down and become soft much faster than green or brown lentils, making them perfect for this recipe - they blend right into the mixture. No substitute needed, but green lentils can work if you cook them a bit longer. Love lentils? Try these 30-Minute Madras Lentils too.
  • Vegetable bouillon cube. Cooked right in with the quinoa and lentils, it seasons the base from the inside out. Swap with 3½ cups of low-sodium vegetable broth instead of water if you prefer.
  • Quick-cooking oats or quinoa flakes. These act as a binder, helping everything hold together into firm patties. Old-fashioned oats work in a pinch (just pulse them briefly in a blender first). For gluten-free, use certified gluten-free oats or quinoa flakes.
  • Curry powder, cumin, and paprika. This trio gives the burgers a warm, earthy spice profile. Adjust to taste - use smoked paprika for a deeper flavor, or bump up the curry powder if you like it bolder.
  • Fresh cilantro or parsley. Stirred in at the end for a burst of brightness. Use whichever you prefer - or a mix of both.

Helpful Tips

Cook everything in one pot. The quinoa, red lentils, bouillon, and oats all go into the same saucepan with water. Add the scallions and spices as the water heats up - there's no need to bloom them separately. This truly is a one-pot method.

Use a measuring cup to shape uniform patties. A ½-cup measuring cup sprayed lightly with olive oil cooking spray is the trick for getting perfectly round, evenly-sized burgers. Scoop the mixture level, invert onto parchment, tap firmly to release, then flatten to about ½ inch thick with the bottom of the cup.

Don't rush the baking. These bake at 425°F for 30 minutes total, with a flip at the halfway point. The high heat is what gives them their golden, slightly crispy exterior. Flip carefully using a thin spatula - they firm up considerably as they bake.

Make a double batch and freeze half. These burgers freeze beautifully once baked and cooled. Lay them flat on a baking sheet to freeze individually, then transfer to a zip-lock bag. Reheat from frozen in a 375°F oven for 15 minutes, or in a skillet over medium heat.

Multitask the oven. While the burgers bake, use the same oven to roast potato wedges, sweet potato slices, or other vegetables on a second rack. Dinner comes together even faster.

Variations

  • Swap the spice profile. Skip the curry-cumin-paprika combo and go Mediterranean instead - try 1 teaspoon each of cumin and coriander, a pinch of cinnamon, and a squeeze of lemon zest.
  • Add fresh ginger. Stir 1 teaspoon of freshly grated ginger into the saucepan along with the spices for a livelier, more aromatic burger.
  • Mix in greens. Fold in a handful of baby spinach or finely chopped kale at the end of cooking - the residual heat wilts it right in.
  • Make it spicier. A generous pinch of red pepper flakes or a drizzle of sriracha stirred into the mixture before shaping brings real heat. Top with sliced jalapeños for extra kick.
  • Gluten-free version. Use certified gluten-free oats or quinoa flakes, and serve on gluten-free buns or wrapped in large lettuce leaves.
  • Add nuts or seeds. Stir in 2 tablespoons of sunflower seeds or finely chopped walnuts for extra crunch and richness.

Serving Ideas

Serve these on whole wheat rolls, pita breads, or English muffins piled high with classic burger toppings - lettuce, sliced tomato, red onion, and avocado. A smear of vegan mayo or a tangy tartar sauce works especially well with the curried spice profile.

They're also wonderful served without bread - place a burger or two over a big green salad or grain bowl and drizzle with your favorite dressing. The warm, spiced patties pair beautifully with cool, crunchy Easy Vegan Coleslaw on the side. Roasted potato wedges round things out perfectly.

For a casual spread, set out a variety of toppings - roasted red peppers, green sprouts, sliced avocado, and a few dipping sauces - and let everyone build their own burger.

Storing & Freezing

Cooked patties keep well in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for a few minutes per side to crisp them back up, or in a 375°F oven for about 10 minutes. Avoid the microwave - it makes them soft.

These burgers freeze exceptionally well. Let the baked patties cool completely, then freeze in a single layer before stacking with parchment between each burger. They'll keep for up to 3 months. Reheat straight from frozen in a 375°F oven for 15 minutes, or on the stovetop over medium-low heat until warmed through.

Quinoa and red lentil veggie burgers on a plate

More Vegan Burgers & Patties

If you loved these quinoa burgers, here are a few more worth making:

Also try: our Gently Curried Tofu Burgers.

Recipe

Quinoa and red lentil burger square

Quinoa and Red Lentil Burgers

4.81 from 26 votes
Quinoa and red lentils cook together in one pot in the same amount of time, making these spiced veggie burgers wonderfully convenient. Adapted from Plant Power by Nava Atlas.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 burgers

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Combine the quinoa, red lentils, bouillon cube, and oats in a medium saucepan with 3½ cups water. Bring to a rapid simmer, adding the scallions, curry powder, cumin, and paprika as the water heats up.
  • Simmer gently, stirring occasionally, until the water is absorbed and the quinoa and lentils are tender - about 15 minutes. Stir in the cilantro or parsley, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if using.
  • Spray the inside of a round ½-cup measuring cup with olive oil cooking spray. Scoop a level measure of the quinoa mixture and invert onto the parchment with a sharp tap to release. Flatten to about ½-inch thick with the bottom of the cup. Repeat to make 8 patties.
  • Bake for 15 minutes. Carefully flip each burger with a thin spatula, then bake for another 15 minutes until golden and firm on both sides.
  • Serve on rolls, pita, or English muffins with your choice of toppings, or alongside a salad.

Nutrition (Estimate per Serving)

Calories: 27kcalCarbohydrates: 2gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 86mgPotassium: 17mgFiber: 6gSugar: 1gVitamin A: 157IUVitamin C: 2mgCalcium: 2mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

One-Pot Red Beans and Quinoa

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This Red Beans and Quinoa is a hearty one-pot dinner that's loaded with nutritious flavor. It makes a great weeknight meal on its own or a super hearty side dish!

red beans and quinoa

Red beans and rice have always been one of my favorite dishes. But these days, I prefer to swap some of those carbs for extra protein instead.

So this version does just that by swapping the traditional rice for quinoa! It's every bit as delicious as the original, but with an extra helping of plant based protein.

I call that a win.

This red beans and quinoa recipe is:

  • An easy one-pot vegan dinner!
  • Ready in 20 minutes.
  • Loaded with nutritious flavor.
  • Vegan and vegetarian friendly.

It's become one of my favorite healthy vegan dinners to make on busy weeknights.

red beans and quinoa being served in a white dish

More Recipes

If you love this red beans and quinoa recipe, be sure to check out these other delicious vegan ideas:

Photos by Hannah Kaminsky.

Recipe

Quinoa salad with tomatoes and crisp veggies

Red Beans and Quinoa

5 from 2 votes
This Red Beans and Quinoa is a hearty one-pot dinner that's loaded with nutritious flavor. It makes a great weeknight meal on its own or a super hearty side dish!
Print Pin Save
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

  • ¾ cup quinoa any color, or a combination, rinsed in a fine sieve
  • 1 cup cherry tomatoes halved, yellow or red
  • ½ cup turnip peeled and diced, or daikon radish
  • ½ bell pepper diced, yellow or orange
  • 8 baby carrots quartered lengthwise
  • ⅓ cup Black olives chopped
  • 15 oz canned red kidney beans drained and rinsed
  • 2 tablespoons fresh dill minced
  • ½ cup salsa your favorite variety
  • 2 tablespoons olive oil
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Combine the quinoa with 1 ½ cups water in a small saucepan and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the water is absorbed. Transfer the quinoa to a wide bowl or casserole dish so that it can cool quickly.
  • When the quinoa has cooled slightly, fluff with a fork. Add the tomatoes, turnip, pepper, carrots, and olives. Toss to combine.
  • Add the beans, dill, salsa, and olive oil. Toss together. Season with salt and pepper, to taste
  • Let stand at room temperature for 15 minutes to allow the flavors to combine if time allows, then serve.

Nutrition (Estimate per Serving)

Calories: 209kcalCarbohydrates: 29gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 463mgPotassium: 491mgFiber: 7gSugar: 4gVitamin A: 2417IUVitamin C: 22mgCalcium: 52mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Quinoa Tabbouli Salad with Black Beans

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We can't seem to get enough of tabbouli-style salad. Though the traditional recipe calls for couscous or bulgur, quinoa tabbouli salad is fantastic (bonus — it becomes gluten-free). You can use red, tan, or black quinoa, or a combination. Embellished with black beans, this makes a high-protein salad that's hearty enough to be a main dish, especially for a summer meal. Delicious served with hummus, rice-stuffed grape leaves, and fresh pita. Photos by Evan Atlas. [Read more...]

Summer Garden Quinoa Salad

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This simple salad is somewhat akin to tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. It’s also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results! [Read more...]

Quinoa with Edamame and Oranges

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Tiny orange sections provide a surprising burst of sweetness in this high-protein grain dish. It's flexible, too—use a different grain if you'd like (this is adapted from a rice dish in Vegan Express); use a different green other than bok choy (kale would work); and if you can't find edamame or prefer not to use these tasty green soybeans, substitute green peas. It's a great everyday kind of dish, and is festive enough to serve at special occasions. Photos by Hannah Kaminsky.
[Read more...]

Quinoa Tacos

by 6 Comments

High-protein quinoa makes a great filling for tacos. It’s a fun, festive, and filling meal! You can use crisp taco shells, or good-quality corn tortillas if you prefer soft tacos. Serve with fresh corn on the cob or a baked potatoes or sweet potatoes, and a colorful tossed salad for an easy meal. Photos by Hannah Kaminsky. [Read more...]

Quick Green Veggie Soup with Couscous or Quinoa

by 2 Comments

For this bountiful vegetable soup, the less cooking time, the better. Featuring an of green veggies, including broccoli, zucchini, peas, and spinach — plus fresh herbs — everything should remain bright green and just done. The addition of a small amount of couscous or quinoa make this soup more substantial without adding cooking time.

[Read more...]