Welcome to a delightful journey into the world of Brand New Vegan Mary’s Mini Recipes — a perfect collection of bite-sized, flavorful vegan dishes that will excite your palate and simplify your cooking routine.
Whether you’re a seasoned vegan or just exploring plant-based cuisine, these mini recipes are designed to be fun, nutritious, and incredibly easy to prepare. Each recipe is packed with wholesome ingredients that nourish your body without compromising on taste.
From savory snacks to sweet little treats, these mini recipes are perfect for quick meals, parties, or whenever you crave something delicious and wholesome.
In this post, I’ll guide you through the essentials of these charming vegan mini recipes — their benefits, ingredients, equipment needed, detailed instructions, and helpful tips. If you love experimenting with plant-based cooking, you’ll also find links to other incredible recipes like the Costco Vegan Mushroom Stew Recipe and Collard Green Casserole Recipes to expand your repertoire.
Why You’ll Love This Recipe
These mini recipes are not only adorable and easy to make but also incredibly versatile. They are perfect for snack times, appetizers, or even as part of a light meal.
You’ll love how quick they come together, using simple, everyday ingredients that you can find in any grocery store.
Plus, they’re fully vegan, which means no animal products but all the rich flavors and textures you crave. These recipes are great for anyone looking to eat healthier, reduce their carbon footprint, or simply enjoy tasty, cruelty-free food.
The mini portions make them perfect for portion control and sharing at gatherings or potlucks.
Finally, each mini recipe is designed with balance in mind — combining protein, fiber, and essential nutrients to keep you energized and satisfied. So, get ready to impress your friends and family while treating yourself to some guilt-free indulgence!
Ingredients
- 1 cup cooked chickpeas (mashed)
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
- 1/2 cup panko breadcrumbs (make sure vegan)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking)
- Mini pita bread pockets or slider buns (for serving)
- Vegan mayo or tahini sauce (optional, for spread)
- Fresh lettuce leaves and tomato slices (for garnish)
Equipment
- Mixing bowl
- Fork or potato masher (for mashing chickpeas)
- Measuring cups and spoons
- Non-stick skillet or frying pan
- Spatula
- Baking sheet (optional, if baking instead of pan-frying)
- Small serving plates or trays
Instructions
- Prepare the flax egg: In a small bowl, combine the ground flaxseed with water and stir well. Let it sit for 5 minutes until it thickens.
- Mash the chickpeas: Using a fork or potato masher, mash the cooked chickpeas in a mixing bowl until mostly smooth but with some texture remaining for bite.
- Add the veggies and herbs: Stir in the chopped red bell pepper, red onion, and fresh parsley. Mix thoroughly.
- Season the mixture: Add garlic powder, smoked paprika, salt, and pepper. Pour in the flax egg and mix well.
- Incorporate the breadcrumbs: Gradually fold in the panko breadcrumbs until the mixture holds together but isn’t too dry. You may need a little more or less depending on moisture.
- Form mini patties: Shape the mixture into small, bite-sized patties about 1 1/2 inches in diameter. This recipe should make approximately 12 mini patties.
- Cook the patties: Heat olive oil in a non-stick skillet over medium heat. Add the patties in batches, cooking for about 3-4 minutes on each side or until golden brown and crisp.
- Assemble the minis: Warm the mini pitas or slider buns, spread vegan mayo or tahini sauce inside, add a lettuce leaf and a slice of tomato, then top with a mini patty.
- Serve and enjoy: Arrange the mini sandwiches on a serving tray and enjoy warm or at room temperature.
Tips & Variations
“For extra zest, add a teaspoon of lemon zest or a splash of hot sauce to the chickpea mixture.”
You can swap out chickpeas for black beans or lentils to create different flavor profiles. Try adding finely chopped sun-dried tomatoes or olives for a Mediterranean twist.
If you prefer baking, arrange the patties on a parchment-lined baking sheet and bake at 375°F (190°C) for 20 minutes, flipping halfway through.
To make these gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts like almonds or walnuts. For a fun dipping sauce, mix vegan mayo with a little sriracha or blend tahini with lemon juice and garlic.
If you’re interested in more vegan delights, check out my Costco Vegan Mushroom Stew Recipe or the hearty Collard Green Casserole Recipes for comforting meals.
Nutrition Facts
| Nutrient | Amount per Mini Patty (approx.) |
|---|---|
| Calories | 70 kcal |
| Protein | 3 g |
| Carbohydrates | 9 g |
| Fiber | 2 g |
| Fat | 3 g |
| Sodium | 150 mg |
Serving Suggestions
These mini vegan patties are perfect as finger food for parties or as a light lunch. Serve them alongside fresh veggie sticks or a crisp green salad for a complete meal.
They also pair wonderfully with homemade dips like guacamole, vegan ranch, or a spicy chipotle sauce.
For a fun twist, try serving these minis with the Classico Sun Dried Tomato Alfredo Sauce Recipe drizzled on top for a rich and creamy complement. Or enjoy them as part of a larger vegan platter with roasted vegetables and grains.
Looking for a sweet ending? Don’t miss the Cinnamon Pecan Ice Cream Recipe, a vegan-friendly treat that pairs perfectly after these savory minis.
Conclusion
Brand New Vegan Mary’s Mini Recipes offer a delightful, accessible way to enjoy plant-based eating without fuss. These small but mighty patties are packed with flavor, nutrition, and versatility, making them ideal for a variety of occasions.
Their simplicity and wholesome ingredients make them a fantastic option for busy weeknights, casual get-togethers, or whenever you want a quick vegan snack.
Embracing vegan cooking doesn’t mean sacrificing taste or convenience. With these mini recipes, you can explore new flavors and textures while nourishing your body and supporting a sustainable lifestyle.
Remember, cooking is all about creativity and joy — so feel free to tweak the ingredients and make these recipes your own. Happy cooking!
📖 Recipe Card: Brand New Vegan Mary's Mini Recipes
Description: A collection of quick and easy vegan mini meals perfect for any time of day. Delicious, nutritious, and simple to prepare.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, drained and rinsed
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- Cook quinoa with vegetable broth until fluffy, about 15 minutes.
- In a bowl, combine cherry tomatoes, chickpeas, avocado, and cilantro.
- Add cooked quinoa to the bowl and mix well.
- Drizzle olive oil and lemon juice over the mixture.
- Season with cumin, salt, and pepper.
- Toss everything together and serve immediately.
Nutrition: Calories: 320 kcal | Protein: 10 g | Fat: 14 g | Carbs: 38 g
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