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Vegan Beetroot Patty (Paleo,Vegan,Vegetarian,GF,DF)

This is a mouthwatering Vegan Beetroot Patty recipe, allergen-friendly and bursting with flavor. Perfect for plant-based enthusiasts!
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Prep Time: 1 day 1 hour
Cook Time: 2 hours
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American
Keyword: Dairy Free, Egg free, Gluten Free, nightshade free, nut free, Paleo, processed sugar free, Vegan, vegetarian
Servings: 30 people
Calories: 88.2603kcal
Author: Kara Northwood
Cost: $30

Equipment

  • 1 food processor
  • 2 Stainless Steel Mixing Bowl
  • 1 Mesh Strainer
  • 1 Bamboo Cutting Board
  • 1 Stainless Steel Measuring Cups
  • 1 Stainless Steel Magnetic Measuring Spoon Set Dual Sided
  • 1 Wooden Spoon
  • 1 Stainless Steel Small Saucepan with lid
  • 1 Carbon Steel Fry Pan

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.

Notes

 
 

Nutrition

Calories: 88.2603kcal | Carbohydrates: 16.643g | Protein: 3.9033g | Fat: 0.8423g | Saturated Fat: 0.132g | Polyunsaturated Fat: 0.38g | Monounsaturated Fat: 0.218g | Sodium: 84.5743mg | Potassium: 183.9117mg | Fiber: 3.6743g | Sugar: 1.1867g | Vitamin A: 378.1413IU | Vitamin C: 2.294mg | Calcium: 23.485mg | Iron: 1.3073mg
Tried this recipe?Let us know how it was!