These quinoa burgers are packed full of flavour, protein, and are done in under 30 minutes. With sweetly tart sun-dried tomatoes and lots of vegan mozzarella, these burgers are sure to please vegans and meat-eaters alike!

I like to think of these Quinoa Burgers as a better version of a pizza burger! They’ve been a favourite of mine for over 10 years, and I’ve learned over the years how to help ingredients bind together so that the burgers don’t crumble (see my expert tips if you need more help!). These vegan burgers are delicious on these big, fluffy buns , heaped with all of your favourite toppings.

What Makes My Vegan Quinoa Burgers So Great

• Gluten-free, vegan, and satisfying. These quinoa burgers aren’t trying to mimic meat. They’re just delicious, filling, and so flavorful! I make them without breadcrumbs, so they’re also gluten-free.
• Simple ingredients. You don’t need anything fancy to make the burgers, and you can customize the flavors in plenty of ways.
• Made in one bowl. I’ll show you how to make thick and tasty quinoa patties that hold together perfectly. Pan-searing gets these burgers extra crispy outside and tender inside.
• Ready in 30 minutes . This quinoa burger recipe is quick to cook with minimal prep. It’s great for weeknights and entertaining.

Notes on the Ingredients

I’ve included notes on the ingredients and possible substitutions below. Scroll down to the printable recipe card for the full ingredients list with amounts.

• Quinoa – You can use quinoa that’s already been cooked or a bag of frozen, but I prefer to make mine fresh from uncooked quinoa and vegetable broth. If you’re using uncooked quinoa, you may need to rinse it first, see below.
• Vegan mozzarella shredded cheese – You can also buy a block of vegan cheese and shred it yourself, but this helps to save time! I love using Miyokos, Daiya, Follow Your Heart, and Violife.
• Sun-dried tomatoes – These bring a nice, sweet-tart flavour that adds complexity to the burgers.
• Flax eggs – The flax egg in the patties guarantees that these burgers keep you full and satisfied. They also help bind the grains of quinoa together.
• Flour – You can use all-purpose flour or, if you’re gluten-free, coconut flour . The flour also helps bind the burgers together.
• Scallions or green onions – I love a little bit of green in these burgers. You can use scallions or the white part of a green onion for a bit of crunch or the green part of a green onion for a fresher taste.
• Garlic powder – I used powdered garlic instead of fresh for a more nuanced taste, and since it’s less likely to burn, but you can also sub fresh.
• Oil – You don’t need much, so you can use either olive oil for a bit of nutty flavour or a neutral-tasting oil, such as avocado.
• Sriracha – You can also use any other hot sauce you desire. It’s optional, but I love the sweet and spicy punch a little Sriracha gives the burgers.

What Does Rinsing Quinoa Do?

I recommend that you rinse uncooked quinoa well in a mesh strainer under cold water before cooking. Rinsing removes quinoa’s protective coating, called saponin, which can make it taste bitter. However, some brands come already treated, so check the packaging.

How To Make Quinoa Burgers

With only 20 minutes of prep followed by a quick pan-sear in a skillet, these homemade quinoa burgers are one of my favourite weeknight meals. They’re just THAT quick. Be sure to preheat the pan so it’s nice and hot, and listen for the sizzle!

• Cook the quinoa. Rinse, then dry the quinoa by adding it to the warm saucepan for a couple of minutes. Stir in the broth and salt. Bring the quinoa to a boil, then a simmer, and cook for 15 minutes until the liquid has absorbed and the quinoa is tender. Fluff with a fork and set it aside to cool.

• Combine the ingredients. Add the cooked quinoa, vegan mozzarella cheese, sun-dried tomatoes, flax egg, flour, diced scallions, salt, pepper, garlic powder, oil, and sriracha to a bowl, stirring until thoroughly combined.
• Shape the quinoa patties. Divide the mixture into 4 burger patties on parchment paper (or just a plate).

• Pan-fry the burgers. Heat the oil in a large pan over medium-high heat. Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it’s hot enough! Add the burgers to the pan. Allow to cook for 2-3 minutes on one side, then flip.

• Serve. Put the patties on a paper towel to cool and remove excess oil. Assemble the vegan burgers with all your favorite toppings, and enjoy!

• Mix thoroughly. Just like any other burger, take care how you mix your ingredients and form your patties. Mix well, and form the patties tightly.

• Fix wet patties. If your uncooked patties are too wet, add a bit more flour, re-mix, and form them again.

• Bake the burgers instead. If you’d prefer to bake these quinoa burgers, arrange the shaped patties on a parchment-lined baking sheet. Bake at 400ºF for 20 minutes, flipping a little over halfway through.

Burger Toppings

• Ketchup, mustard, or vegan mayonnaise
• Lettuce, onion, and tomatoes
• Vegan cheese slices
• Sliced avocado or guacamole
• Jamaican Jerk sauce
• Mango salsa

Serving Suggestions

In addition to the toppings above, you can serve these quinoa burgers with my popular kale cabbage slaw , or even my homemade ranch dressing . I love homemade fries on the side or even some maple Brussels sprouts , or some spinach. Also, you can make the patties smaller and put them on top of a salad bowl .

Storage and Reheating Quinoa Burgers

• Refrigerate. You can store these burgers in an airtight Tupperware container in the fridge, separated by wax paper. They last about 4-5 days in the fridge, but they taste best fresh.
• Reheat. Warm these burgers in the microwave, in the oven, or on the stovetop until they’re hot throughout.
• Freeze. You can freeze the quinoa burgers for up to 3 months. Thaw them in the fridge overnight before reheating.

More Vegan Burger Recipes

• Easy Grillable Veggie Burgers
• Vegan Quinoa Cauliflower Burgers
• Falafel Burger
• Vegan Quinoa Beet Burgers

Ingredients

To cook quinoa (makes 3 cups):

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• ½ teaspoon sea salt

Quinoa Burgers

• 1 cup cooked quinoa
• ¾ cup vegan mozzarella shredded cheese
• 2 sun-dried tomatoes , chopped
• 2 flax eggs , (2 tablespoons of flax meal + 6 tablespoons of water mixed together for 15 minutes)
• 3 tablespoons flour , you can use coconut flour for GF
• 1 tablespoon chopped scallion/green onions
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 1 teaspoon sriracha , optional
• 2 tablespoons oil

Instructions

Cooking Quinoa

• Wash the quinoa in a mesh strainer rigorously with water.
• In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
• Add the broth to the pan and the salt. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
• When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit. Allow to cool, and set aside the rest of the quinoa (you won’t need all of it) for other uses.

Quinoa Burgers

• Add all of the ingredients together to make the burgers, stirring until thoroughly combined.
• Divide into 4 burgers on a parchment paper (or just a place).
• Heat the oil in a large pan over medium-high heat.
• Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
• Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
• Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil. Enjoy!

Notes

Quinoa Burgers (30 Minutes & Vegan)

Ingredients

To cook quinoa (makes 3 cups):

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• ½ teaspoon sea salt

Quinoa Burgers

• 1 cup cooked quinoa
• ¾ cup vegan mozzarella shredded cheese
• 2 sun-dried tomatoes chopped
• 2 flax eggs (2 tablespoons of flax meal + 6 tablespoons of water mixed together for 15 minutes)
• 3 tablespoons flour you can use coconut flour for GF
• 1 tablespoon chopped scallion/green onions
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 1 teaspoon sriracha optional
• 2 tablespoons oil

Instructions

Cooking Quinoa

• Wash the quinoa in a mesh strainer rigorously with water.
• In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
• Add the broth to the pan and the salt. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
• When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit. Allow to cool, and set aside the rest of the quinoa (you won’t need all of it) for other uses.

Quinoa Burgers

• Add all of the ingredients together to make the burgers, stirring until thoroughly combined.
• Divide into 4 burgers on a parchment paper (or just a place).
• Heat the oil in a large pan over medium-high heat.
• Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
• Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
• Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil. Enjoy!

Notes

Nutrition

Quinoa Burgers (30 Minutes & Vegan) https://jessicainthekitchen.com/vegan-quinoa-veggie-burgers-sun-dried-tomato-and-mozzarella/ March 30, 2021

I’ve been through a million vegan cookie recipes and finally settled on some of my favourites. From basic chocolate chip cookies and some gluten-free desserts to the best Christmas cookies and my favorite fall cookies. You’ll never be out of ideas with this vegan cookie roundup.

In the past few years, I’ve been on the hunt for the best plant-based desserts, and there are so many vegan cookie recipes out there that miss the mark. Not these!

If you make these 5-ingredient vegan chocolate chip cookies ever (you’ll never guess 2 of them!) or my rolled pumpkin spice cookies , you’re guaranteed to fall in love with them. If you’re not vegan, you won’t even miss the traditional baking ingredients with these decadent and chewy cookies.

I love to keep my recipes gluten-free when I can, too, so you’ll find a lot of gluten-free cookies on this list, If you’re not on a gluten-free diet, you can always swap for regular flour and ingredients.

13 Delicious Vegan Cookie Recipes Roundup

I’ve been through a million vegan cookie recipes and finally settled on some of my favorites. From basic chocolate chip cookies and some gluten-free desserts to the best Christmas cookies and my favorite fall cookies. You’ll never be out of ideas with this vegan cookie recipe roundup.

Vegan Chocolate Chip Cookies (5 Ingredients)

Every vegan needs a delicious chocolate chip cookie recipe in their back pocket. You seriously only need 5 ingredients to make the best chewy and decadent Vegan Chocolate Chip Cookies! Plus, they’re made with peanut butter and bananas for an extra yummy flavor combo.

Oatmeal Chocolate Chip Cookies (Vegan)

Chocolate lovers rejoice! These vegan oatmeal cookies are super chewy and bursting with rich dark chocolate in every bite. This is my go-to vegan cookie recipe when I just need something a little sweet and soft.

Chewy Trail Mix Cookies (Vegan & Gluten Free)

Trail Mix Cookies are packed with protein and so easy to make! These kitchen sink cookies perfect for hikes, quick breakfasts, or afternoon pick-me-up snacks. It’s everything you love all in one cookie. Think granola bar but so much better.

Pumpkin Sugar Cookies - Vegan

When pumpkin spice season hits, I make these immediately. They’re super festive with tons of pumpkin flavor and an irresistible coconut butter frosting on top! Make this vegan cookie recipe for a gluten-free Thanksgiving dessert or fall cookie staple.

Gingersnap Molasses Cookies (Vegan, Soft and Chewy )

These soft and chewy vegan cookies are a MUST make for the holiday season! They’re totally gluten free, and I’ve been guilty of snacking on them with my morning coffee. I bet you can’t eat just one.

Vegan Snickerdoodle Cookies (Thick & Soft)

These classic cinnamon sugar cookies are super fluffy with no gluten. Try these flavorful plant-based cookies you’ll never believe are vegan! They’re so tender and rich,3 you’ll need some alt milk, too.

Vegan Chocolate Chip Cookies (Gluten Free)

Everyone on a gluten-free diet needs a delicious chocolate chip cookie recipe in their back pocket. These gluten-free cookies are slightly chewy with the perfect softness and SO many chocolate chips. Plus, it’s just one bowl for easy clean-up while they bake.

Gluten Free White Chocolate Cranberry Pistachio Cookies

This vegan Christmas cookie recipe is so yummy with cranberries, pistachios, and white chocolate chips! I even have been known to make them for some Christmas in July movie snacks! They’re so good and easy to whip together while staying gluten free.

Banana Oatmeal Breakfast Cookies (One Bowl)

Cookies for breakfast?! Absolutely! These healthy banana oatmeal cookies are the best on-the-go breakfast made in just one bowl. Make a batch on Sunday for the easiest weekday breakfasts or a healthy snack the whole family will love. Perfect for back-to-school season!

Rolled Pumpkin Spice Cookies (Vegan)

Pumpkin pie lovers will swoon over these easy rolled sugar cookies. They’re so creamy topped with vegan frosting and super flavorful with pumpkin pie spice and pumpkin purée. The perfect fall bite!

Maple Pecan Sugar Cookies

Dress up your holiday sugar cookies with these pecan butter sugar cookies with a creamy maple pecan vegan frosting. Skip the pecan pie this Thanksgiving and make these vegan cookies everyone will love.

Salted Chocolate Chip Tahini Cookies

If you love salty and sweet desserts, these are the vegan cookies for you! They’re packed with dark chocolate chunks and have a subtle nutty flavor from the tahini. You’ll come back for this salted chocolate chip cookie recipe again and again.

Pumpkin Chocolate Chip Oatmeal Breakfast Cookies (VIDEO)

There’s no better fall breakfast than this! These pumpkin breakfast cookies are soft, chewy, and somehow slightly creamy from the peanut butter. Take your oatmeal on the go with these vegan breakfast cookies.

Here are some great tips and tricks for the best vegan cookie recipes every single time:

• Let your flax eggs set. When it comes to the perfect flax seed egg for baking, you want it to set at least 15 minutes in the fridge. If you want to prep this step the day before, you can leave it chilling overnight, too.
• Weigh everything. It makes such a difference for your baked goods and makes human error a lot less likely! You’ll never get a dry cookie or an overly wet dough again with these vegan cookie recipes.
• Spread everyone out. There’s nothing sadder than turning a tray of beautiful cookie dough balls into one sheet pan of cookie! When in doubt, bake your cookies in batches to give all the cookies room to spread.
• Freeze your leftovers. So many people let big batches of vegan cookies go stale when they don’t have to! You can easily freeze and thaw cookies for a quick breakfast or dessert any time you need it. Just freeze them on a baking sheet until solid before putting them in a container together to avoid them sticking together.