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Quinoa Masala Veggie Burgers with Tahini Garlic Sauce

quinoa masala veggie burgers with tahini garlic sauce

As a vegan living with a meat-eater, there are nights when I like to make vegan versions of non-vegetarian meals. Just to keep things simple, if burgers are on the menu for others, veggie burgers are typically on the menu for me. Keeping in line with my goal to avoid overly processed foods (and also my love of cooking!) I love to make my own veggie burgers. I’ve tried many recipes and these masala veggie burgers are by far my favorite because of the delicious spice combination and also the balance of nutrients. And don’t forget the delicious, creamy tahini garlic sauce – yum! It has vitamins and fiber from the sweet potato, protein from the quinoa and other micronutrients and added benefits from the yummy spices.

These can be eaten on a bun like a traditional burger or you can serve it how I usually have it, topped with tahini garlic sauce and a side a greens or roasted broccoli. Baking the sweet potato ahead of time will cut down on the prep time.

Quinoa Masala Veggie Burgers with Tahini Garlic Sauce
Yields 4
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 10 min
Ingredients
  1. 1 cup cooked quinoa (I make mine with veggie broth)
  2. 1 cup cooked sweet potato with skin removed
  3. 1 flax egg (1 Tbsp. freshly ground flax + 3 Tbsp. water)
  4. 1 small white onion chopped
  5. a small handful of chopped fresh cilantro
  6. 2 inch piece of ginger minced
  7. 1 garlic clove minced
  8. 1/2 tsp sea salt
  9. 1 tsp garam masala
  10. 1 tsp curry powder
  11. ¼ tsp mustard seed
  12. ⅛ tsp cayenne pepper
  13. 1-2 Tbsp. oil of your choice (I like to use coconut)
For the Tahini Garlic Sauce
  1. 3 Tbsp tahini
  2. 1 Tbsp rice vinegar
  3. 1 Tbsp Bragg Liquid Aminos (or soy sauce)
  4. 2 Tbsp water
  5. 1 clove fresh garlic, finely grated
  6. 1 tsp black pepper
Instructions
  1. Mix all ingredients together in a mixing bowl.
  2. Form the mixture into four patties and put them on an oiled baking sheet.
  3. Brush the tops of each burger with oil or spray with nonstick spray.
  4. Bake at 400 degrees for 15 minutes.
  5. Flip, brush with oil and bake for another 15 minutes.
For the Tahini Garlic Sauce
  1. Whisk all of the ingredients together until smooth and creamy.
  2. Drizzle over the veggie burgers.
Notes
  1. You can make these in larger batches and freeze them for easy future meal prep! Once you've formed the patties, place each one in between sheets of wax paper, place inside a ziploc freezer bag and place in the freezer. When you want to make them just let them cook another 10-15 minutes.
  2. Bake the sweet potato the night before to decrease prep time.
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  • sean

    Delicious recipe! I think my potato was a bit too big because it was a little wet. I remedied it by broiling, flipping, and allowing it to cook a bit longer. My wife and I loved the sauce. It was all very tasty! Thanks!

    • Thanks for commenting, Sean. I’m so glad you liked the recipe! I’ve updated the recipe to use 1 cup of cooked sweet potato instead of a whole potato since sizes vary so much. Thanks for the feedback.

  • Alice

    I just made these (doubled the recipe) to make lunch for the next few days for my boyfriends and I. They came out so well! The onion cooked through and the taste is amazing! I didn’t make the sauce (just being lazy) but they’re so flavorful on their own, though I bet it would be compounded if I had 😉 Thanks so much! I will definitely be making again!

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