Feminist in the Kitchen

Apparently, I have a domestic side. Who knew?!

Feeling especially house-girlfriend-y (though I really prefer the term Chaos Wranger, as coined by J), I decided to whip up a batch of veggie burgers. I must confess, I have been incredibly lazy in the past, opting for store-bought, frozen Franken-Soy patties. Now that I realize how easy it is to put together a homemade version, I don’t think I’ll be going back. Basic veggie burger recipe? Pick a grain, pick a bean or legume, add a veggie or two. Mash, mix, shape and cook! Today’s little buggers consisted of red quinoa, cannellini beans, oat flour and sauteed onion.

Quinoa & Cannellini Bean Patties

  • 1/2 cup quinoa, uncooked
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 10g (1 tablespoon) oat flour (I just added regular old-fashioned oats to my food processor and processed to a flour consistency)
  • 1/4 onion, sauteed
  • Spices, to taste. I used garlic powder, cumin and lemon pepper

Cook quinoa. I used a rice cooker. Let cool.

Meanwhile, saute onion in a pan. Add drained and rinsed beans and heat through. Spice as desired. Mash using a potato masher or fork.

Once quinoa and bean mixture have cooled enough to handle, form into 8 balls then flatten each to form a pattie shape. Fry in a pan or bake, until slightly browned on each side.

I love to freeze veggie burgers so I have something to pull out for quick, easy meals. To freeze, place patties on a parchment-lined baking sheet and allow to chill until slightly hardened, about an hour. Place the patties in an air-tight container and freeze.

Servings: 8 Serving Size: 1 pattie Calories: 86 Fat : .6g Carbohydrates: 16.6g Fiber: 3.6g Sugars: 0.5g Protein: 4.5g

I didn’t have any vegan bread lying around, so I mixed up some whole-wheat tortillas from http://bankruptvegan.blogspot.com/2013/05/homemade-flour-tortillas.html They whipped up in a jiffy and the resulting tortillas were soft and flavorful. I didn’t roll them quite thin enough, so they were more like a flatbread than a tortilla, but I actually enjoyed the more bread-like texture. J later used the leftovers to make mini tacos, and he gave me the stamp of approval on this recipe.


I know, I know…I’m a terrible photographer. But these were delicious! Look at that pretty quinoa!


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