• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Primer
  • Home
  • About
    • Why I'm An Unlikely Food Blogger
    • Why I Follow A Plant-Based (Vegan) Diet
  • All-Recipes
    • Meal Plans
    • Breakfast
    • Drinks & Smoothies
    • Salads
    • Soups & Stews
    • Sushi & Spring Rolls
    • Burgers, Sandwiches & Wraps
    • Pizza
    • Pasta
    • Grains
    • Casseroles & Pies
    • Sides
    • Dressings, Sauces & Spreads
    • Snacks & Desserts
    • Test Kitchen
  • All-Tips
    • Food Allergies
    • Healthy Living
    • Tools
  • Resources
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips
  • Resources
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Tips
    • Resources
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » All-Recipes » Test Kitchen

    Curried Veggie Patties {Gluten-Free Vegan}

    Published: Dec 30, 2019 · Modified: Jan 2, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Try these gluten-free vegan curried veggie patties - made with navy and pinto beans and other whole-food ingredients.

    curried veggie patties
    Curried Veggie Patties
    Print Pin

    Curried Veggie Patties {Gluten-free Vegan}

    These curried veggie patties are chock full of flavor and made with whole food plant-based ingredients - including navy beans, pinto beans, carrots, celery, onion, garlic, tomatoes, spinach, rolled oats and spices.
    Prep Time 15 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 30 minutes minutes
    Servings 4

    Ingredients

    • 1 tablespoon egg replacer
    • 2 tablespoon water
    • 1 15 oz can navy beans - drained and rinsed
    • 1 15 oz can pinto beans - drained and rinsed
    • 1 large carrot - diced
    • 1 stalk celery - diced
    • 1 small onion (red or yellow) - diced
    • 1 clove of garlic - minced
    • ½ cup grape tomatoes
    • 1 cup baby spinach - or other baby green, chopped
    • ½ cup old fashioned rolled oats - or cooked rice or other cooked grain
    • 1 teaspoon dried parsley - or 1 tablespoon fresh parsley
    • 1 teaspoon curry powder
    • ¼ teaspoon Himalayan cooking salt
    • ⅛ teaspoon ground black pepper
    • 1 teaspoon grapeseed oil - or olive oil

    Instructions

    • Combine 1 tablespoon of egg replacer with 2 tablespoon of water in a small cup, mix with a fork until smooth, then set aside
    • Prep vegetables and then combine egg replacer with all ingredients (except grapeseed oil) in a food processor fitted with an S blade (I find it easiest to dice vegetables in the food processor before adding the other ingredients)
    • Pulse food processor to combine until mixture begins to clump together (do not overmix!)
    • Heat 1 teaspoon grapeseed oil in a large non-stick saute pan or griddle over medium heat (you may wish to use a paper towel to spread the oil)
    • Form mixture into patties by rolling and flattening large spoonfuls between your hands
    • Cook patties over medium-high heat for 7-8 minutes, flip and cook for another 7-8 minutes or until golden brown

    Curried Veggie Patties Review

    Somewhere between a crabcake and a veggie burger, this recipe is a family favorite. We like to top them with French Dressing and serve them with Steamed Broccoli and Oven-Baked Fries. If you make these patties, I encourage you to share your insights in the comments below so I can continue to fine-tune the instructions. I also appreciate hearing your questions. Thanks!

    About Test Kitchen Recipes:

    Developing a recipe, taking photos, editing photos, writing and editing posts takes many hours. In order to share new recipes with you more often, I have added a new section to my blog. The Test Kitchen features recipes I am still tweaking or simply have not had time to photograph or write about in detail. As such, if you try any of these recipes, I would especially appreciate hearing your comments, questions or suggestions as I continue to fine-tune the content.

    « Oven-Baked Mixed Potato Fries {Gold and Sweet}
    Plant-Based Meal Plan: Week 1 »

    Reader Interactions

    I welcome questions and comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Margaret Helthaler headshot

    Hi! I'm Margaret. I created Veggie Primer to share what I've learned since adopting a plant-based lifestyle in 2011.

    Learn more →

    Subscribe to my monthly newsletter and receive a free ebook.

    Latest Recipe

    • Instant Pot Butternut Squash Soup

    Footer

    ↑ back to top

    👩🏻‍🍳 Sign up! for my monthly newsletter to receive tips and updates

    Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share.

    Privacy Policy | Terms & Conditions | Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Veggie Primer