Name: Curried Veggie Patties {Gluten-free Vegan}
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 Tbsp egg replacer; 2 Tbsp 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 tsp dried parsley (- or 1 Tbsp fresh parsley); 1 tsp curry powder; ¼ tsp Himalayan cooking salt; ⅛ tsp ground black pepper; 1 tsp grapeseed oil (- or olive oil)

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

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

Cook Time 15 minutes

Total Time 30 minutes

Servings

Ingredients

1 Tbsp egg replacer
2 Tbsp 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 tsp dried parsley – or 1 Tbsp fresh parsley
1 tsp curry powder
¼ tsp Himalayan cooking salt
⅛ tsp ground black pepper
1 tsp grapeseed oil – or olive oil

Instructions

Combine 1 Tbsp of egg replacer with 2 Tbsp 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 tsp 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.