Easy recipe for vegan grilled patties that do not dissolve,
they are fluffy, juicy and of amazing taste!
For those who haven't tried vegan patties before, here are three common problems:
- They dissolve
- They are dry and hard
- They don't have an interesting flavor
In this recipe, we overcome all three of these problems. Our recipe for vegan patties is super simple, and the patties do not dissolve while they are fluffy, juicy and of amazing taste! What's more, they are very nutritious as they are very rich in iron, but also proteins, fiber, calcium and potassium.
What you will love about these vegan patties is how juicy and fluffy they are but also how well the ingredients come together, making them suitable for cooking wherever you want. Grill, oven, pan or barbeque.
Juicy vegan patties that do not dissolve! With rich flavor and super nutritious!
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Juicy vegan red bean grilled patties
Ingredients
- 1 cup raw red beans canned
- 1 cup brown paddy rice
- 1 cup oat flakes
- 1 onion
- 1 tomato
- ½ green or Florina pepper
- 2 cloves garlic
- 3 Tbsp soy sauce or tamari or water with salt
- ½ tsp curry
- ½ tsp cumin
- ½ tsp smoked paprika or sweet
- ¼ tsp dried ground cayenne pepper (optional)
- salt and pepper (optional)
Instructions
Preparation of red beans and rice
- If you do not use canned red beans, soak them (8 hours in cold water or 2 in boiling).
- Boil the raw red beans for 30 minutes and the rice for 25.
Instructions for vegan red bean patties
- Grate the onion, tomato and pepper and crush the garlic (or slightly blend them all).
- Mash the beans and rice in a large bowl, pressing them with a potato masher or a fork. We do not want them completely mashed, we want to leave some larger pieces that will give a wonderful texture. Add all the remaining ingredients and mix well.
Grease your hands, shape them into patties and choose a way of cooking: Grill for 20 minutes on one side and 15 on the other. In the pan for 7 minutes on one side and 5 on the other (at medium to high temperature). Barbeque (on the coals) for 15 minutes on one side and 10 on the other. In the oven at 200°C/392°F for 45 minutes. The times are indicative, as depending on the temperature they can vary (e.g. in different ovens). That's why you should check them every now and then. When they turn brown on both sides they are ready.- Serve with lemon, lemon and oil and/or mustard.
- Serve with chopped tomatoes or some other simple salad such as lettuce, cabbage or kale.
Notes
- Our red beans in water where you've added a little bit of: sweet paprika, curry, cumin, cayenne, salt and turmeric.
- Instead of half green or red pepper, ideally add ¼ red pepper and ¼ green.
- If you do not have soy sauce you can replace it with 3 Tbsp water and ¼ tsp salt.
- Salt and pepper is already included due to soy and cayenne, so add if necessary after tasting first.
- If you want to save time, instead of mashing them with the potato masher or fork, put all the ingredients in the blender but be careful not to completely puree them.
Nutrition
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Thank you! Both for the comment and for the joy you gave us 🙂
Incredible taste !! Well done!! Just like you say, they are incredibly juicy! I made them in the pan together with french fries and we licked our fingers too!
Thanks for the recipe !!