Enjoy Veggie Patties through the Recipe of the World

Quesadilla

Make this Mexican-inspired quesadillas filled with delicious veggie patties. Perfect for quick dinners or fun family meals, packed with flavor and customizable with various toppings.

393

Cal

21gr

Fat

28gr

Prot

43gr

Carbs

6.6gr

Fibre

‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Serves 4

Ingredients

  • 4 veggie patties (crumbled)
  • 8 tortillas
  • 2 cups cheddar cheese (shredded)
  • 1 onion (diced)
  • 1/2 bell pepper (diced)
  • 1 tomato (seeded and diced)
  • 1/4 cup fresh cilantro (chopped)
  • 2 tablespoons vegetable oil

Seasonings

  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper

Garnish

  • Sour cream
  • Salsa
  • Guacamole
  • Extra cilantro

How to Cook

Fillings:

  • In a skillet over medium heat, add a bit of oil and sauté the onions and bell peppers until soft.
  • Add the crumbled veggie patties, chili powder, ground cumin, and garlic powder. Cook until the mixture is well combined and heated through.
  • Stir in the diced tomato and cook for another minute. Season with salt and pepper to taste.

Prepare the quesadillas:

  • Lay out 4 tortillas on a clean surface.
  • Sprinkle each with cheese, followed by a layer of fillings mixture and chopped cilantro.
  • Top with another layer of cheese and cover with another tortilla.
  • Place quesadillas in the skillet and cook for about 3-5 minutes per side or until the tortilla is golden brown and the cheese is melted.
  • Cut each quesadilla into quarters. Serve with sour cream, salsa, and guacamole on the side. Garnish with extra cilantro if desired.

Tips on How to Serve

For extra crispy quesadillas, brush the outside of the tortillas lightly with oil before cooking. You can also serve these quesadillas with a crisp, refreshing salad to balance the richness.

Greek Salad

This version of Greek Salad that includes veggie patties, adding a satisfying plant-based protein component that complements the crisp vegetables and tangy feta cheese perfectly.

560

Cal

32gr

Fat

23gr

Prot

53gr

Carbs

13.5gr

Fibre

‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Serves 4

Ingredients

  • 4 veggie patties
  • 1 cucumber (sliced)
  • 1 head of romaine lettuce (chopped)
  • 1 cup couscous
  • 1/2 cup Kalamata olives (pitted and halved)
  • 200 grams feta cheese (crumbled)

Seasonings

  • Salt and pepper
  • 1 teaspoon dried oregano

Garnish

  • Virgin olive oil
  • Lemon juice

How to Cook

  • Stir couscous into boiled water with a pinch of salt and a drizzle of olive oil quickly and turn the heat off. Cover and let it sit for 5 minutes or until it has completely absorbed the water before fluff with a fork.
  • Heat a pan over medium heat and cook the veggie patties until they are heated through.
  • In a large mixing bowl, combine couscous, cucumber, romaine lettuce, and veggie patties.
  • Sprinkle the salad with salt, pepper, and dried oregano. Gently toss to mix all the ingredients well.
  • Top the salad with Kalamata olives and crumbled feta cheese.
  • Drizzle with olive oil and fresh lemon juice before divide it into individual portions.

Tips on How to Serve

If you prefer a sharper taste, add a splash of red wine vinegar along with the olive oil. Serve this salad with warm pita bread for a more filling meal.

Bento

Experience this veggie patty bento that offers a fusion of flavors in a visually appealing manner. Perfect for a satisfying lunch on the go.

780

Cal

28gr

Fat

20gr

Prot

102gr

Carbs

10gr

Fibre

‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Serves 4

Ingredients

  • 4 veggie patties
  • 4 cups rice (cooked)
  • 1 cup broccoli (steamed)
  • 1 small sweet pumpkin (kabocha), peeled and sliced
  • 1/2 cup pickled vegetables (like daikon or carrot)

Seasonings

Demiglace sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable stock
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon mirin
  • Salt and pepper

Garnish

  • Shiso leaves
  • Sesame seeds

How to Cook

Prepare the demi-glace sauce:

  • Melt butter over medium heat. Stir in flour to form a roux, cook it for a minute without letting it brown.
  • Gradually whisk in vegetable stock until smooth.
  • Add the tomato paste, soy sauce, and Worcestershire sauce. Simmer until thick and glossy, about 10-15 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat. Stir in grated Parmesan cheese, butter, and fresh thyme leaves.
  • Season with salt and pepper to taste.

Prepare the bento ingredients:

  • Cook veggie patties in a separate pan until heated through and add it to the demi-glace sauce.
  • Steam the broccoli and pumpkin until tender.

Arrange the bento:

  • Place a cup of cooked rice in each bento box. Arrange the broccoli, pumpkin slices, and pickled vegetables neatly.
  • Carefully place a demiglace sauce veggie patty on top of the rice in each box.
  • Sprinkle sesame seeds and place a shiso leaf on each bento for garnish.

Tips on How to Serve

Mix the rice with furikake or sesame seeds for an added burst of flavor. Bento can be enjoyed at room temperature, making it perfect for picnics or packed lunches.

Banh Mi

Enjoy the famous Vietnamese Banh Mi right at home with our veggie patties and crunchy picked vegetables all nestled in a crusty baguette for a flavor adventure.

383

Cal

19.5gr

Fat

17.2gr

Prot

63gr

Carbs

6.5gr

Fibre

‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Serves 4

Ingredients

  • 4 baguettes (halved)
  • 4 veggie patties
  • 2 cucumbers (diced)
  • 1 cucumber (thinly sliced)
  • 2 cups pre-pickled carrots and daikon (ready to use)
  • Fresh cilantro leaves

Seasonings

  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha

Garnish

  • Sliced jalapeños or chili

How to Cook

  • In a small bowl, mix the mayonnaise and sriracha together. Adjust the spiciness to your taste.
  • Lightly toast the baguette until they are warm and slightly crispy on the outside.
  • Cook the veggie patties until they’re heated through.
  • Spread a generous amount of the spicy mayo on the inside of each baguette. Place a veggie patty on the bottom half of each baguette.
  • Add a few slices of cucumber on top of the patties and a generous amount of the pickled carrots and daikon.
  • Top with a handful of fresh cilantro leaves.
  • Place the top half of the baguette on each sandwich, press down gently, and serve.

Tips on How to Serve

For an extra layer of flavor, drizzle a little soy sauce over the veggie patties before adding the vegetables. You can also include thinly sliced jalapeños or chili to add an extra kick.

Jamaican Patty

Bite into the vibrant and bold flavors of Jamaican Patties. With a flaky crust and veggie patties filling, they are the perfect handheld meal for any time of the day.

480

Cal

26gr

Fat

13.5gr

Prot

31.2gr

Carbs

5.7gr

Fibre

‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Serves 4

Ingredients

  • 2 sheets of pre-made puff pastry
  • 4 veggie patties (crumbled)
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon vegetable oil

Seasonings

  • 1 teaspoon curry powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon allspice
  • Salt and pepper
  • 1/2 cup vegetable stock

Garnish

  • 1/4 teaspoon cayenne pepper

How to Cook

Prepare the fillings:

  • In a pan, heat oil over medium heat. Sauté onion and garlic until softened.
  • Add the crumbled veggie patties, curry powder, dried thyme, allspice, cayenne pepper, salt, and pepper.
  • Cook for about 5 minutes, then pour in vegetable stock.
  • Simmer until the mixture absorb most of the broth.

Make the patty:

  • Preheat the oven to 375°F (190°C).
  • Roll out the puff pastry on a lightly floured surface. Cut out rounds about 6 inches in diameter.
  • Put with the fillings mixture and fold the pastry over to enclose the filling, using a fork to crimp the edges and seal the pastry.
  • Place the filled pastry on a baking sheet lined with parchment paper. Brush each pastry with the beaten egg to give it a nice golden color.
  • Bake for 25-30 minutes or until the pastry is golden brown.

Tips on How to Serve

Serve with a tangy mango chutney or a simple hot sauce to kick up the flavor. Also, these patties can be frozen before baking. Simply thaw and bake when ready to enjoy.

Salisbury Steak

Indulge in a comforting classic with a healthy twist through Salisbury Steak made with veggie patties, creating a well-rounded meal that's both nourishing and satisfying.

471

Cal

22gr

Fat

26.5gr

Prot

68gr

Carbs

10gr

Fibre

‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Serves 4

Ingredients

  • 4 veggie patties
  • 1/2 onion (chopped)
  • 8 ounces mushrooms (sliced)
  • 2 cloves garlic (minced)
  • 2 pounds potatoes (peeled and quartered)
  • 4 cups spinach

Seasonings

  • 2 tablespoons flour
  • 2 tablespoons soy sauce
  • 1 teaspoon Dijon mustard
  • 2 cups vegetable stock
  • 2 cups milk
  • Fresh thyme
  • Salt and pepper
  • Olive oil

Garnish

  • Additional fresh herbs like rosemary or sage

How to Cook

  • Heat 1 tablespoon olive oil in a skillet over medium heat. Cook veggie patties until heated through.
  • Boil potatoes in salted water until tender, about 15 minutes. Drain, return to pot, add warmed milk and olive oil, and mash until smooth. Season with salt and pepper.
  • Heat 1 tablespoon olive oil in another pan. Sauté spinach until wilted. Season with salt and pepper.

Make the gravy:

  • Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onions and mushrooms until browned.
  • Stir in garlic and cook for 1 minute. Sprinkle with flour, stir to coat. Gradually whisk in vegetable stock, add soy sauce, Dijon mustard, and thyme.
  • Simmer until thickened. Season to taste.

Assemble the dish:

  • Plate each veggie patty with a scoop of mashed potatoes and a side of spinach.
  • Ladle the mushroom gravy over the veggie patties.

Tips on How to Serve

For a thinner gravy, add more vegetable broth. For a thicker gravy, let it simmer longer or add a bit more flour. Feel free to use other herbs like rosemary or sage for a different flavor profile in the gravy.

Lettuce Wraps

Savor these refreshing lettuce wraps, a light and healthy option bursting with crisp veggies and flavorful veggie patties fillings, perfect for a quick and nutritious meal.

259

Cal

15.8gr

Fat

14.2gr

Prot

19gr

Carbs

7.6gr

Fibre

‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Serves 4

Ingredients

  • 4 veggie patties (crumbled)
  • 1 head of butter lettuce (leaves separated)
  • 1 carrot (julienned)
  • 1/2 cup bean sprouts
  • 1/4 cup green onions (thinly sliced)
  • 1/4 cup peanuts (chopped)
  • 1 clove garlic (minced)
  • 1 teaspoon ginger (grated)

Seasonings

  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon chili sauce or sriracha (adjust to heat preference)
  • Olive oil or vegetable oil (for cooking)

Garnish

  • Cilantro leaves
  • Extra hoisin sauce for drizzling
  • Lime wedges (for squeezing over the wraps)

How to Cook

  • Heat a drizzle of oil in a pan over medium heat. Add the crumbled veggie patties and cook until they are heated through.
  • While the patties cook, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and chili sauce in a small bowl.
  • Once the veggie patties are cooked, pour the sauce over them, stirring to coat evenly. Cook for another 2-3 minutes until everything is well combined.
  • Lay out the lettuce leaves on a serving platter. Put the seasoned veggie patty mixture into the center of each leaf. Top with julienned carrots, bean sprouts, and sliced green onions.
  • Sprinkle with chopped peanuts and cilantro leaves. Provide lime wedges and extra hoisin sauce on the side for guests to customize their wraps to their liking.

Tips on How to Serve

For a nut-free option, omit the peanuts or replace them with toasted sesame seeds for crunch. Squeeze lime over their wraps for a burst of freshness.

Samosa

The crunchy texture of the samosas, filled with flavorful veggie patties, gives the taste buds a taste of traditional Indian delicacies.

293

Cal

17.2gr

Fat

12.5gr

Prot

49.5gr

Carbs

7.2gr

Fibre

‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Serves 4

Ingredients

  • 4 veggie patties (crumbled)
  • 8 samosa wrappers
  • 2 potatoes (peeled, boiled and mashed)
  • 1/2 cup green peas (boiled)
  • 2 tablespoons vegetable oil (plus more for deep frying)
  • 1 teaspoon cumin seeds

Seasonings

  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon lemon juice
  • Salt

Garnish

  • Fresh coriander (chopped)
  • Tamarind chutney

How to Cook

  • Crumble the veggie patties and sauté them until they are fully cooked.
  • In a bowl, combine thoroughly mashed potatoes with the boiled green peas, cooked veggie patty, cumin seeds, garam masala, coriander powder, red chili powder, amchur, and salt.
  • Take one wrapper and fold it into a cone shape. Fill the cone with the veggie patty mixture, then seal the top by applying a little water to the edges and pressing them together.
  • Heat oil in a deep frying pan over medium heat. Once hot, fry the samosas in batches until they are golden brown and crispy on all sides.
  • Remove and drain on paper towels to remove excess oil.
  • Serve the samosas hot with a side of tamarind chutney. Garnish with chopped coriander.

Tips on How to Serve

Serve these samosas hot with a side of tangy tamarind chutney or cool mint yogurt sauce for dipping. For a complete meal, pair them with a side of aromatic basmati rice or a fresh green salad.

Lasagna

Try the rich flavors of this lasagna, where layers of veggie patties meld with melted cheese and robust marinara sauce for a satisfying meal.

962

Cal

40gr

Fat

44gr

Prot

142gr

Carbs

15.5gr

Fibre

‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Serves 4

Ingredients

  • 6 veggie patties (crumbled)
  • 9 lasagna noodles (cooked al dente)
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese (shredded)
  • 1/2 cup Parmesan cheese (grated)
  • Fresh basil leaves (chopped)

Seasonings

  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper

Garnish

  • Extra basil
  • Parmesan cheese

How to Cook

  • Cook lasagna noodles until al dente, then drain and set aside.
  • Cook and crumble veggie patties into a bowl. Mix with half the marinara sauce, oregano, garlic powder, salt, and pepper.

Prepare lasagna:

  • In a baking dish, layer as follows: spread remaining marinara sauce, place 3 noodles, half the veggie mixture, dots half of ricotta, and one-third of the mozzarella and Parmesan. Repeat.
  • Top with a final layer of noodles and the rest of the mozzarella and Parmesan.

    • Bake the lasagna:

  • Cover baking dish with foil and bake for 25 minutes in 375°F (190°C). Remove foil and bake for 20 more minutes until golden and bubbly.
  • Let the lasagna rest for 10-15 minutes to set. Garnish with fresh basil and extra Parmesan cheese before serving.

    • Tips on How to Serve

    Serve this lasagna hot, straight from the oven, accompanied by a crisp side salad and some garlic bread for a complete meal. If you’d like to add more vegetables, consider layering in some spinach, mushrooms, or bell peppers.