vegan mushroom patty recipe

Written ByJenny Smyth Posted on
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The Best vegan mushroom patty recipe

I’m so excited to share this vegan mushroom patty recipe with you. As a busy mom, I’m always on the lookout for healthy and easy meal ideas that my family will love. This recipe is a game-changer – it’s packed with protein, fiber, and all the nutrients we need to stay energized throughout the day.

Plus, it’s incredibly easy to make and can be customized to suit any taste or dietary requirement. My kids adore it when I serve it in a whole wheat bun with their favorite toppings, but you can also use it as a topping for salads or wraps. I’ve made this recipe countless times, and every time it’s a hit.

My family loves the rich, earthy flavor of the mushrooms and the tender texture of the patty. It’s become a staple in our household, and I know it will be in yours too once you try it out. The best part?

It’s incredibly versatile – you can make it for breakfast, lunch, or dinner, depending on your schedule and preferences. I’ve even used leftover patties to make delicious breakfast burritos or wraps. The possibilities are endless!

And let’s not forget about the health benefits – by using mushrooms as the main protein source, we’re getting all the good stuff without any of the bad stuff that comes with meat. My kids are picky eaters, but they devour this dish without hesitation. It’s become one of our go-to meals when we need something quick and satisfying.

So if you’re looking for a new recipe to add to your repertoire, look no further than this vegan mushroom patty recipe.

Vegan Mushroom Patties

4.6 from 878 votes

These hearty vegan mushroom patties are a delicious and nutritious alternative to traditional meat patties. Made with a mix of mushrooms, lentils, and spices, they are perfect for a plant-based burger or as a standalone dish.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Vegan Patties

1 cup dried green lentils
1 1/2 cups vegetable broth
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
8 oz mixed mushrooms, finely chopped
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 cup breadcrumbs
2 tbsp flaxseed meal mixed with 6 tbsp water

For Cooking

2 tbsp olive oil

👨‍🍳Directions

1Rinse the lentils under cold water and drain.
2In a saucepan, combine lentils and vegetable broth.
3Bring to a boil over high heat.
4Reduce heat to medium-low, cover, and let simmer for 20 minutes or until lentils are tender and the broth is absorbed.
5Remove from heat and set aside.
6In a large skillet, heat 1 tablespoon of olive oil over medium heat.
7Add onion and garlic, sauté for 5 minutes until softened and translucent.
8Add mushrooms and cook for another 7 minutes until the mushrooms release their moisture and it evaporates.
9Stir in smoked paprika, cumin, thyme, salt, and black pepper.
10Cook for 1 more minute until fragrant.
11In a large mixing bowl, combine the cooked lentils, mushroom mixture, and breadcrumbs.
12Mix well until all ingredients are evenly distributed.
13Add the flaxseed mixture and mix until a dough forms.
14If the mixture is too dry, add a bit of water; if it’s too wet, add more breadcrumbs.
15Form the dough into 6 equal patties, each about 1/2-inch thick.
16Preheat the oven to 400°F.
17Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
18Add the patties and cook for 3-4 minutes on each side, until golden brown and crispy.
19Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the patties are firm and cooked through.
20Remove the skillet from the oven and let the patties cool for a few minutes before serving.
21Serve the vegan mushroom patties on buns with your favorite toppings, or as a standalone dish with a side of vegetables.

🔧Equipment

Mixing bowl
Saucepan
Skillet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 5g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 350mg🌾Total Carbs: 20g🥦Dietary Fiber: 6g🍬Sugars: 2g🥩Protein: 8g

📝Notes

Tips: To make the patties even more flavorful, you can add a splash of soy sauce or liquid smoke to the mixture. For a gluten-free version, use gluten-free breadcrumbs or oat flour.

This vegan mushroom patty recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. It’s easy to customize with your favorite toppings or ingredients and can be made ahead of time for added convenience.

When storing leftovers, be sure to keep them refrigerated at 40°F (4°C) or below within two hours of cooking. For reheating purposes, simply place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) until warmed through.

❓ Frequently Asked Questions About Vegan Mushroom Patties

What type of mushrooms should I use for this recipe?

You can use any variety of mushrooms you like best – cremini, shiitake, or even button mushrooms work well in this recipe.

Can I make these patties ahead of time?

Yes, you can make the patties up to 24 hours in advance and store them in an airtight container in the refrigerator until ready to cook.

How do I prevent the patties from breaking apart while cooking?

To prevent the patties from breaking apart while cooking, make sure they’re formed tightly and evenly before cooking them.

Can I substitute other types of protein sources for mushrooms?

While mushrooms are an excellent choice for this recipe, you can also use other types of protein sources like lentils or chickpeas if you prefer.

How do I store leftover patties?

Store leftover patties in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

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