Bean Patties Recipe Vegan: Easy, Tasty, and Healthy Ideas

There’s something magical about transforming humble ingredients into a hearty, satisfying meal. Bean patties are a shining example of this, especially when made vegan.

Not only are they packed with protein and fiber, but they’re also incredibly versatile — perfect for stacking into a burger, crumbling over a salad, or enjoying as a snack. This recipe is a weeknight lifesaver and a crowd-pleaser at any gathering.

If you’re looking for a plant-based option that doesn’t skimp on flavor or texture, you’ll love these vegan bean patties. They’re crisp on the outside, tender on the inside, and bursting with spices and herbs.

Plus, you likely have most of the ingredients in your pantry already. Whether you’re a long-time vegan, trying a Meatless Monday, or simply craving something wholesome and delicious, this recipe will become a staple in your kitchen.

Why You’ll Love This Recipe

• Easy and Quick: Ready in about 30 minutes with minimal prep time.
• Packed With Protein: Beans deliver a punch of plant-based protein and fiber, keeping you full and satisfied.
• Budget-Friendly: Most ingredients are pantry staples, making this an economical meal.
• Customizable: Switch up the beans, spices, or add-ins to suit your taste or what you have on hand.
• Family-Friendly: Even picky eaters love these patties, especially when served as burgers or with fun dipping sauces.
• Freezer-Friendly: Make a double batch and freeze extras for quick meals down the road.

Ingredients

Here’s everything you’ll need for these mouthwatering vegan bean patties:

• Optional add-ins: 1/2 tsp chili powder, 1/4 cup corn kernels, 2 tbsp nutritional yeast, 1 tbsp soy sauce.

Equipment

• Mixing bowl
• Potato masher or fork (for mashing beans)
• Grater (for carrot)
• Sharp knife and cutting board
• Non-stick skillet or frying pan
• Spatula
• Measuring cups and spoons
• Food processor (optional, for smoother texture)
• Baking sheet and parchment paper (if baking instead of frying)

Instructions

1. Prepare the Beans:

   Drain and rinse your canned beans thoroughly. Place them in a large mixing bowl and mash with a potato masher or fork until mostly smooth, but leave some chunks for texture.

2. Mix the Base:

   Add the grated carrot, chopped onion, minced garlic, rolled oats, cumin, smoked paprika, salt, pepper, and parsley to the bowl of beans.

3. Combine:

   Mix everything together until well incorporated. If the mixture feels too loose, add 1-2 more tablespoons of oats.

   If it’s too dry, add a splash of water or a tablespoon of olive oil.

4. Rest the Mixture:

   Let the mixture sit for 5-10 minutes. This allows the oats to absorb moisture and helps bind the patties.

5. Form the Patties:

   With damp hands, divide the mixture into 4-6 equal portions and shape each into a patty about 3/4-inch thick.

6. Cook the Patties:

   Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add the patties (don’t overcrowd the pan) and cook for 4-5 minutes on each side, until golden brown and crispy.

   If baking, preheat oven to 400°F (200°C), place patties on a lined baking sheet, and bake for 20-25 minutes, flipping halfway through.

7. Serve:

   Let the patties cool for a minute or two, then serve warm on buns, in wraps, or over a salad. Enjoy!

Tip: For extra flavor, brush the patties with a little soy sauce before pan-frying or baking!

Tips & Variations

• Switch Up the Beans: Black beans create an earthy, hearty patty, while pinto or kidney beans offer a milder flavor. You can even use chickpeas for a falafel-like twist.
• Add Veggies: Try mixing in finely chopped spinach, bell pepper, or corn for more color and nutrition.
• Spice It Up: Add a pinch of cayenne, chili powder, or chipotle for heat. Smoked paprika adds a lovely depth.
• Change the Herbs: Fresh cilantro, basil, or dill can bring a whole new flavor profile.
• Bake or Air-Fry: For a lower-oil version, bake the patties or use your air fryer at 375°F for 12-15 minutes, flipping once.
• Make Ahead: Shape uncooked patties and refrigerate up to 2 days, or freeze with parchment between each patty. Thaw before cooking.

“A well-seasoned bean patty is the blank canvas of the vegan kitchen — get creative with your favorite spices and add-ins!”

Nutrition Facts

Here’s an approximate breakdown per patty (based on 6 patties per batch):

Actual values will vary based on exact ingredients and serving size.

Serving Suggestions

• Classic Burger: Serve on a toasted homemade sourdough bun with lettuce, tomato, avocado, and your favorite vegan mayo or sauce.
• Salad Topper: Crumble a warm patty over a mixed green salad with a tangy lemon-tahini dressing.
• Wrap It Up: Roll into a whole wheat tortilla with shredded lettuce, salsa, and sliced cucumbers for a quick lunch.
• Plate with Grains: Pair with quinoa, brown rice, or stewed half runner beans for a complete meal.
• With Dipping Sauces: Serve as a snack or appetizer with spicy sriracha mayo, vegan ranch, or a herby green sauce.
• Brunch Idea: Stack with roasted sweet potatoes and a dollop of guacamole for a hearty plant-based brunch.

Conclusion

These vegan bean patties are more than just a meatless alternative — they’re a delicious, nourishing meal in their own right. With their crispy exterior, tender interior, and endless customization options, they’ll win over vegans and omnivores alike.

Whether you’re meal prepping for the week or feeding a hungry crowd, this recipe delivers on flavor, nutrition, and convenience. Plus, it’s a fantastic way to use up extra beans or vegetables lurking in your fridge.

Don’t be afraid to experiment with your favorite spices, herbs, or add-ins — the basic recipe is just a starting point. If you enjoyed these patties, you might also love our vegan Kodiak banana muffins for breakfast or our comforting green chile cheese bread as a side.

Happy cooking, and enjoy every bite!

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