Quinoa Patties With Vegan Mayo and Pickled Red Onions (Vegan & Gluten-Free)

Crispy on the outside, tender on the inside—these quinoa patties are a satisfying, plant-powered option perfect for lunch, dinner or meal prep. Topped with creamy vegan mayo and tangy pickled red onions, they deliver bold flavor in every bite. Naturally vegan and gluten-free, they’re a wholesome choice that doesn’t skimp on taste or texture.

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Quinoa Patties With Vegan Mayo and Pickled Red Onions (Vegan & Gluten-Free)

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 16

Calories 1955 kcal

Ingredients

Patties

• 1 sweet potato
• 1/2 cup uncooked tri-color quinoa
• 1/2 ear of corn uncooked
• 1/4 cup Italian parsley chopped
• 4 Tbsp. corn starch
• 1 Tbsp. flax meal
• 1 tsp. salt
• 1 tsp. curry powder

Vegan mayo

• 1/2 cup olive oil
• 1/4 cup soy milk
• 2 tsp. lemon juice
• 1 tsp. apple cider vinegar
• 1/4 tsp. salt

Pickled red onions

• 1 small red onion
• 5 Tbsp. apple cider vinegar
• 1 Tbsp. maple syrup

Instructions

Patties

1. Rinse quinoa in fine-mesh sieve until water runs clear.
2. Soak quinoa in water with 1 tsp vinegar for few hours or overnight.
3. Cut sweet potato into cubes and spread in single layer in oven-safe dish.
4. Bake at 400 degrees F for about 20 minutes or until tender.
5. Mix 1 Tbsp flax meal with 2 Tbsp water in small bowl and set aside.
6. Rinse and drain quinoa again.
7. Place quinoa in small saucepan with 1 cup water and bring to boil.
8. Reduce heat and simmer uncovered until water evaporates, about 13–15 minutes.
9. Remove from heat, cover and let steam for 10 minutes.
10. Measure 3.5 oz roasted sweet potato into large bowl and mash until smooth.
11. Toss remaining sweet potato with olive oil, lemon juice and salt for serving.
12. Add cooked quinoa, flax mixture, corn, parsley, corn starch, salt and curry powder to mashed sweet potato.
13. Mix well by hand until combined.
14. Use 2-Tbsp scoop to portion mixture and shape into small patties.
15. Heat oil in frying pan over medium heat.
16. Cook patties for 3 minutes on each side until lightly browned.
17. Serve with green leaves, reserved sweet potato, red onion pickles and homemade vegan mayo.

Vegan mayo

1. Combine all mayo ingredients in tall container.
2. Blend with immersion blender until thick and emulsified.
3. Cover and refrigerate.

Pickled red onions

1. Mix apple cider vinegar and maple syrup in container.
2. Add sliced red onion and refrigerate for few hours.
3. Ensure vinegar mixture fully covers onions and add more if needed.

Recipe Notes

Get these ingredients and more at Vitacost.

Nutrition Facts

Quinoa Patties With Vegan Mayo and Pickled Red Onions (Vegan & Gluten-Free)

Amount Per Serving

Calories 1955 Calories from Fat 1098

% Daily Value*

Fat 122g188%

Saturated Fat 17g85%

Polyunsaturated Fat 20g

Monounsaturated Fat 82g

Sodium 2585mg108%

Potassium 1989mg57%

Carbohydrates 194g65%

Fiber 22g88%

Sugar 28g31%

Protein 24g48%

Vitamin A 33706IU674%

Vitamin C 45mg55%

Calcium 324mg32%

Iron 10mg56%

* Percent Daily Values are based on a 2000 calorie diet.