If you’re on the hunt for a comforting, flavorful dish that’s entirely plant-based and absolutely delicious, this Vegan Cabbage Patties Recipe is going to become your new favorite. Packed with vibrant shredded cabbage, sweet carrots, and hearty quinoa, these patties offer a delightful crisp outside while staying tender and packed with nutrition inside. They’re easy to make, satisfying, and perfect for any meal of the day. Whether you’re serving them as a snack, appetizer, or alongside your favorite sides, these patties bring a fresh, wholesome taste that will charm everyone at the table.
Ingredients You’ll Need
What’s wonderful about the Vegan Cabbage Patties Recipe is how the ingredients come together so simply yet create a symphony of flavors and textures. Each one plays an essential role, from the nutty quinoa giving body, to chickpea flour binding everything with a subtle, earthy flavor.
- 3 cups shredded cabbage: The star of the dish, providing crunch, moisture, and a mild, fresh flavor.
- 1 cup grated carrots: Adds natural sweetness and vibrant color to brighten each bite.
- 1 cup cooked quinoa or rice: Gives structure and a nourishing base to the patties.
- 1/2 cup chickpea flour: Acts as the perfect binder while enhancing the nutty undertones.
- 1/4 cup nutritional yeast: Delivers a cheesy, savory depth that makes these patties wonderfully irresistible.
- 2 tablespoons ground flaxseeds + 6 tablespoons water: The perfect vegan “eggs” to hold everything together without any fuss.
- 2 cloves garlic, minced: Brings a punch of aromatic warmth and flavor complexity.
- 1 teaspoon onion powder: Adds subtle allium sweetness that complements the garlic beautifully.
- 1 teaspoon smoked paprika: Infuses a gentle smoky richness that lifts the whole dish.
- 1/2 teaspoon ground cumin: Introduces an earthy, slightly nutty note for added depth.
- Salt and pepper, to taste: To season and enhance all the other flavors perfectly.
- 2 tablespoons chopped fresh parsley: Adds a fresh, herbaceous lift with a pop of green.
- 3 tablespoons olive oil (for cooking): Gives a crispy, golden exterior while imparting mild fruity flavor.
How to Make Vegan Cabbage Patties Recipe
Step 1: Prepare the Flax Eggs
Start by combining the ground flaxseeds and water in a small bowl. Let it sit for a few minutes until it thickens into a gel-like consistency. This is your magic binder that will hold your patties together, replacing traditional eggs with wholesome plant power.
Step 2: Mix the Ingredients
In a large bowl, toss together your shredded cabbage, grated carrots, and cooked quinoa or rice. Then add the chickpea flour, nutritional yeast, thickened flax eggs, minced garlic, onion powder, smoked paprika, cumin, salt, pepper, and fresh parsley. Mix everything well until you have a uniform, slightly sticky mixture that’s ready to be shaped.
Step 3: Shape the Patties
Using your hands, scoop out portions of the mixture and gently form them into round patties. Don’t worry about perfection here; a little rustic charm makes these patties look irresistible and homemade.
Step 4: Cook the Patties
Heat the olive oil in a skillet over medium heat. Place the patties in the pan and cook them for 4 to 5 minutes on each side, until they turn golden brown and develop a wonderfully crispy crust. The enticing aroma as they cook will surely make your mouth water.
Step 5: Drain and Get Ready to Serve
Once cooked, transfer the patties onto paper towels to absorb any excess oil. Serve them while they’re warm, enjoying that perfect balance of crispy outside and tender inside.
Step 6: Optional Baking or Air Frying
If you prefer a lighter cooking method, you can bake the patties at 375°F (190°C) for 20 to 25 minutes, flipping halfway through for even crispiness. Alternatively, air fry until golden—both methods produce fantastic results.
How to Serve Vegan Cabbage Patties Recipe
Garnishes
Enhance these patties with fresh garnishes like a sprinkle of chopped parsley or a dollop of vegan yogurt or tahini sauce. A squeeze of fresh lemon juice can instantly brighten up the flavors and add a delightful zing that complements the savory patties perfectly.
Side Dishes
Serve these patties alongside a fresh salad, roasted vegetables, or even nestled inside a warm pita with some crisp greens. They also shine when paired with creamy mashed potatoes or a tangy coleslaw, creating a well-rounded meal that satisfies every craving.
Creative Ways to Present
For a fun twist, turn these patties into sliders with your favorite vegan buns and toppings. Or crumble them over a grain bowl for added texture and protein. Their versatility means you can enjoy this Vegan Cabbage Patties Recipe any way you like, making mealtime exciting and flavorful.
Make Ahead and Storage
Storing Leftovers
Leftover patties keep well when stored in an airtight container in the refrigerator for up to 3 days. This makes them a fantastic option for batch cooking or quick meals throughout the week.
Freezing
You can freeze these patties either cooked or uncooked. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They’ll stay fresh for up to 2 months, ready for you to enjoy anytime a craving strikes.
Reheating
To reheat, warm them in a skillet over medium heat for a few minutes per side or pop them in the oven or air fryer until heated through and crispy again. Avoid microwaving if you can, to maintain their delightful texture.
FAQs
Are these patties gluten-free?
Yes! The Vegan Cabbage Patties Recipe uses chickpea flour and quinoa or rice, which are naturally gluten-free ingredients, making them safe for those with gluten sensitivities.
Can I substitute quinoa with another grain?
Absolutely. Cooked rice works well, as does bulgur or even couscous, although swelling and binding properties may vary slightly. Just ensure the grains are cooked and cooled before mixing.
How do I make these patties oil-free?
To avoid oil, bake or air fry the patties instead of pan-frying. This keeps them crispy and delicious without added fat.
Can I add other vegetables to the mixture?
Definitely! Finely chopped mushrooms, bell peppers, or zucchini can be added for extra nutrition and flavor, just be sure to keep the moisture in check so the patties hold together well.
What if the mixture is too wet to form patties?
If the mixture feels too wet, add a bit more chickpea flour or nutritional yeast to absorb excess moisture. Alternatively, let it sit for 10 minutes to allow the ingredients to bind better before shaping.
Final Thoughts
This Vegan Cabbage Patties Recipe is a delightful combination of simple, whole-food ingredients that come together to make a healthy, satisfying meal. They’re perfect for cozy dinners, quick lunches, or impressing friends with a homemade vegan treat. Give them a try—you might just find yourself making these again and again!
Print
Vegan Cabbage Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Description
These Vegan Cabbage Patties are a delicious, nutritious, and easy-to-make plant-based dish featuring shredded cabbage, grated carrots, and protein-rich quinoa or rice. Flavored with garlic, smoked paprika, and fresh parsley, and bound with flax eggs and chickpea flour, these patties can be pan-fried, baked, or air-fried to crispy perfection. Perfect as a snack, appetizer, or light meal, they offer a wholesome gluten-free and vegan option.
Ingredients
Vegetables & Grains
- 3 cups shredded cabbage
- 1 cup grated carrots
- 1 cup cooked quinoa or rice
Binders & Flavorings
- 1/2 cup chickpea flour
- 1/4 cup nutritional yeast
- 2 tablespoons ground flaxseeds + 6 tablespoons water (flax eggs)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Cooking Fat
- 3 tablespoons olive oil (for cooking)
Instructions
- Prepare Flax Eggs: In a small bowl, combine 2 tablespoons ground flaxseeds with 6 tablespoons water, and let the mixture sit for a few minutes until it thickens, creating flax eggs that will act as an egg substitute and binder.
- Combine Ingredients: In a large bowl, mix together the shredded cabbage, grated carrots, cooked quinoa or rice, chickpea flour, nutritional yeast, prepared flax eggs, minced garlic, onion powder, smoked paprika, ground cumin, salt, pepper, and chopped fresh parsley until thoroughly combined.
- Shape Patties: Using your hands, scoop portions of the mixture and form them into evenly sized patties to ensure uniform cooking.
- Cook Patties on Stovetop: Heat 3 tablespoons of olive oil in a skillet over medium heat, then place the patties in the skillet and cook for 4 to 5 minutes on each side, or until they are golden brown and crispy on the outside.
- Drain and Serve: Remove the patties from the skillet and place them on paper towels to absorb any excess oil. Serve the patties hot and enjoy their crispy texture and savory flavor.
- Alternative Baking Method: For a lighter version, preheat your oven to 375°F (190°C). Place the patties on a baking sheet and bake for 20 to 25 minutes, flipping halfway through to ensure even browning.
- Alternative Air Frying Method: You can also air fry the patties until golden and crispy, which typically takes about 10 to 15 minutes at 375°F (190°C), flipping halfway for even cooking.
Notes
- Use quinoa instead of rice for a higher protein content.
- Adjust spices according to your taste preferences for added heat or smokiness.
- Flax eggs act as a vegan binder; ensure they are fully thickened before mixing.
- Press excess moisture from the cabbage if patties feel too wet to hold shape.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat patties in a skillet or air fryer to regain crispiness.
