Mushroom Quinoa Patties (Easy Vegan)
These mushroom quinoa patties are crispy on the outside, tender inside, and packed with savory flavor from sautéed mushrooms, herbs, and protein-rich quinoa. They come together in about 30 minutes, are naturally vegan, and make a satisfying main or snack.
These are my fix for wanting something hearty and savoury without leaning on a packet meat substitute. Mushrooms bring the umami, quinoa holds it all together, and they crisp up beautifully in the pan. The mistake I made early on was not cooking the moisture out of the mushrooms first, which left me with patties that fell apart. Sauté them until properly dry and they actually hold.
Why I keep making these
- Properly savory. The mushrooms do the heavy lifting – deep, meaty flavour with not a scrap of meat.
- Crisp edges, soft middle. They fry up golden, with real crunch on the outside.
- Filling, in a good way. Quinoa keeps them hearty enough to be dinner, not just a side.
- Made for the freezer. I double the batch and stash half for a lazy night.
What goes into them
Quinoa is the base, and it behaves best cooked ahead and fully cooled – that is what helps the patties hold together. Leftovers from last night’s dinner are perfect here.
Mushrooms bring the umami. Cremini or plain white button both work; cook them right down first so they give up their water before they go in.
Flax and flour bind the mix – a flax egg keeps them vegan, and chickpea or oat flour makes them gluten-free.
Getting them crisp (and to hold together)
- Cool the quinoa. Cold, dry quinoa shapes into firmer patties.
- Dry the mushrooms. Cook off every bit of liquid so the mix is not too wet to shape.
- Chill before frying. Rest the shaped patties 15 minutes in the fridge so they firm up and stay together in the pan.
- Bake instead. Bake at 400°F for about 25 minutes, flipping once, for a lighter version.
Make-ahead and leftovers
- Fridge: store in an airtight container for up to 4 days.
- Freezer: freeze cooked patties in a single layer for up to 3 months.
- Reheat: warm in a hot pan or a 350°F oven until crisp again; skip the microwave, which turns them soft.
Craving more veggie patties? Try our quinoa cakes, a hearty mushroom burger, protein-packed lentil patties, or these crispy vegan fritters.
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Mushroom Quinoa Patties
Equipment
- Large skillet
- Mixing bowl
- Spatula
Ingredients
- 2 cups quinoa cooked, cooled
- 8 oz mushrooms finely chopped
- 1 onion small, finely chopped
- 2 cloves garlic minced
- ¼ cup parsley chopped fresh
- 1 flax egg 1 tbsp ground flax + 3 tbsp water
- ⅓ cup flour or chickpea flour for gluten-free
- 2 tbsp olive oil plus more for frying
- 1 tsp thyme or oregano dried
- Salt and black pepper to taste
Instructions
- Make the flax egg by stirring the ground flax with the water; let it sit for 5 minutes to thicken.
- Heat 2 tbsp olive oil in a large skillet and sauté the onion until soft, about 4 minutes. Add the garlic and mushrooms and cook 8 to 10 minutes, until the liquid evaporates.
- In a bowl, combine the cooled quinoa, cooked mushroom mixture, parsley, thyme, flax egg, and flour. Season with salt and pepper and mix well.
- Shape into about 10 patties. Chill for 15 minutes if the mix feels soft.
- Heat a little oil in the skillet and fry the patties over medium heat for 3 to 4 minutes per side, until golden and crisp. Serve warm.
Notes
Frequently Asked Questions
The most common reasons are wet quinoa or too much moisture from the mushrooms. Use cooled, well-drained quinoa, cook the mushrooms until their liquid evaporates, and add enough flour or a flax egg to bind. Chilling the shaped patties for 15 minutes also helps them hold together.
Yes. Swap the regular flour for chickpea flour, oat flour, or a gluten-free blend, and use gluten-free breadcrumbs if you coat them. The flax egg is already gluten-free, so the patties stay both vegan and gluten-free.
Yes. Place the shaped patties on a lined baking sheet, brush with a little oil, and bake at 400°F for about 25 minutes, flipping halfway, until golden and firm. They are slightly less crisp than fried but just as tasty.
Yes. Freeze them after cooking. Cool the patties completely, layer them with parchment, and freeze for up to 3 months. Reheat from frozen in a pan or oven until hot and crisp.
Cremini and white button mushrooms are easy, affordable choices with great flavor. For a deeper, earthier taste, use a mix that includes portobello, shiitake, or wild mushrooms. Just chop them finely and cook off the moisture.
Serve them hot with a dip such as vegan aioli or tahini sauce, tuck them into a bun as a slider, or pair them with a fresh salad and grains for a full meal. They are also great cold in a lunch box.
