Vegan, Vegetarian, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
Introducing our vegan beetroot patties—wholesome, flavorful, and allergy-friendly. Made with plant-based ingredients, these vibrant patties are free from common allergens, allowing everyone to enjoy their deliciousness guilt-free. Join us as we share a simple recipe that celebrates inclusivity and culinary creativity.
Welcome to a delightful culinary adventure that caters to various dietary needs without compromising on flavor and nutrition. In this recipe, we present a sensational Vegan Beetroot Patty that not only celebrates the vibrant colors and earthy flavors of beetroots but also addresses the requirements of those with allergies. With a clever blend of plant-based ingredients, we have crafted a patty that is not only deliciously satisfying but also free from common allergens such as dairy, eggs, and gluten. Whether you’re a vegan, have food allergies, or simply looking to explore new and exciting flavors, this allergy-friendly Vegan Beetroot Patty is here to win your heart and taste buds. So, let’s dive in and discover the art of creating a patty that embraces diversity while delivering a burst of delectable goodness!
Pair this recipe with my plantain bun and my vegan mayonaise recipes.
Substitutions:
You can leave out one or two ingredients like the chickpeas, lentils, brown rice, and quinoa but don’t leave out too many of the ingredients because that it what gives the patty the substance.
It’s a terrific dish to use any kind of vegetable and a good way to use up leftovers. Other veggies you may add include mushrooms and capsicum. Just make sure to include the beetroot.
How to store the Vegan Beetroot Patty?
You can store in a stainless steel bowl in the fridge with a bees wax wrapper covering it
How long will it last?
It should last 5-7 days if kept in the fridge.
Can I freeze it?
You can freeze the mixture or cooked patty’s in a glass container and it should last 3 -6 months. Defrost in the microwave and reheat in a frying pan on the stove for 5-10 minutes.
Instructions:
Soak dry chickpeas overnight in a stainless steel mixing bowl.
On the next day cook the chickpeas, let the chickpeas and water boil and then turn down to a low heat and cook for an hour, check that the water hasn’t evaporated and add more water if needed.
I cook the chickpeas with a sauce pan lid on.
Boil a pot of water, place the brown rice in first, turn down to a low heat and cover with a lid, stirring every 5 minutes.
After 10 minutes add the lentils to the brown rice
After 20 minutes of total cooking time, add the Quinoa to the pot.
The total cooking time should around 40 minutes, turn off the heat and leave in the pot with the lid on
Add the chickpeas to the same container as the rice to cool.
Cut up the onion and garlic and fry in a frying pan until it is slightly brown
This is how small I cut up my onions.
Cut up the vegetables and steam them from about 30 minutes.
Also fry them in a saucepan to remove excess moisture before adding to the large container with the other ingredients.
I keep the vegetables in a separate bowl to the lentils, chickpea, brown rice and quinoa.
Place the mixture into a food processor and blend until combined, you will probably have to do this in stages.
I use the S-Shaped Chopping blade attachment on my food processor.
This is what the mixture looks like when it comes out of the food processor.
Heat up a frying pan or roasting pan and put the rice mixture in to remove the moisture. This should only take 5-10 minutes then set aside in a large container.
Beetroot should first be peeled before being sliced into little pieces. This will leave a crimson stain on your hands, but it will wash out, and it will leave a stain on the cutting board, but it will come out if you wash it immediately.
The beetroot should now be placed in a stainless steel bowl because it will discolor a plastic one. Use a potato masher to mash the beetroot.
Add the herbs ,spices, flour and beetroot and then mix, then form the patties and fry them in a frying pan with some olive oil or avocado oil
This what the mixture looks like at the end.
Now heat some olive oil in a frying pan, add a tablespoon of the mixture, flatten with the back of the spoon into patties, and add the remaining patties. You ought to be able to cook a few things simultaneously.
Now flip and cook the other side. they only take a couple of minutes to cook.
This what the vegan beetroot patty looks like as a meal.
Tell me in the comments section below if you try this dish.
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Equipment
Ingredients
- 1 Beetroot
- 1 carrot
- ½ Cucumber
- ½ Zucchini
- 1 cup Chickpeas cooked
- 1 cup Brown Rice cooked
- 1 cup Lentils cooked
- 1 cup Quinoa cooked
- 2 Onions
- 2 Garlic Cloves
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tbsp Rosemary chopped
- 1 tbsp Parsley chopped
- 1 tbsp Sage chopped
- 1 tbsp Oregano chopped
- ¼ cup Tapioca Flour
Instructions
- Soak dry chickpeas overnight in a stainless steel mixing bowl.
- On the next day cook the chickpeas, let the chickpeas and water boil and then turn down to a low heat and cook for an hour, check that the water hasn't evaporated and add more water if needed.
- Boil a pot of water, place the brown rice in first, turn down to a low heat and cover with a lid, stirring every 5 minutes
- After 10 minutes add the lentils to the brown rice
- After 20 minutes of total cooking time, add the Quinoa to the pot
- The total cooking time should around 40 minutes, turn off the heat and leave in the pot with the lid on
- Heat up a frying pan and put the rice mixture in to remove the moisture. This should only take 5-10 minutes then set aside in a large container
- Add the chickpeas to the same container as the rice to cool
- Cut up the vegetables and steam them from about 30 minutes
- Also fry them in a saucepan to remove excess moisture before adding to the large container with the other ingredients
- Place the mixture into a food processor and blend until combined, you will probably have to do this in stages.
- Cut up the beetroot into small pieces and put in a stainless steel bowl, so it doesn't stain a plastic one, use a potato masher to mash.
- Add the herbs, spices, flour and beetroot and then mix, then form the patties and fry them in a frying pan with some olive oil or avocado oil
- You can just cook enough patty's to eat for the meal and leave the mixture in the bowl and cook another batch each time.
Plantain Breadsticks (AIP,Paleo,Vegan,Vegetarian,GF,DF)
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