Vegan, Gluten-Free
These veggie burgers are one of those magical recipes that checks every box—nourishing, flavorful, meal-prep friendly, and truly satisfying. Made with whole plant foods like protein-rich lentils, anti-inflammatory quinoa, sweet potato, cauliflower, and mushrooms, these burgers are designed to support hormone health, stabilize blood sugar, and leave you feeling full without feeling heavy.
They’re easy to throw together once your base ingredients are prepped, and they hold together beautifully thanks to cassava flour—a gut-friendly, gluten-free binder. Whether you enjoy them crisped up in a pan or baked in the oven, they’re perfect tucked into a bun with your favorite toppings, served over greens with tahini, or even crumbled into a grain bowl.
Bonus: they freeze well, making them ideal for postpartum, busy weeknights, or those days when you need something hearty and healing, fast. This is real food that works with your life—not against it.
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Ingredients (Serves about 8-10 patties depending on size)
- 2 cups cooked quinoa
- 1 can lentils, drained and rinsed
- 1 medium sweet potato, chopped
- 1 cup cauliflower florets, chopped
- 4 garlic cloves, finely diced
- 1/4 red onion, finely diced
- 1 1/2 cups mushrooms (oyster mushrooms recommended), chopped
- 1/2 lemon, juiced
- 3 tbsp cassava flour (plus extra for adjusting consistency)
- 2 tbsp olive oil (for cooking)
- Seasonings: salt, pepper, garlic powder, onion powder, crushed red pepper, parsley (to taste)
Instructions
- Preheat oven to 400°F (200°C).
- Roughly chop the sweet potato and cauliflower. Spread evenly on a baking sheet and roast for about 30 minutes until tender and slightly caramelized.
- Cook quinoa according to package instructions. While quinoa is cooking, rinse lentils.
- Finely dice garlic, mushrooms, and red onion. Heat 1 tbsp olive oil in a pan over medium heat and cook the garlic, mushrooms, and onion for about 5 minutes until softened and just starting to release moisture.
- In a large bowl, add cooked quinoa, lentils, roasted sweet potato and cauliflower, sautéed mushrooms and onions, lemon juice, and seasonings. Use a potato masher or fork to mash and combine everything.
- If the mixture feels wet or too loose, add cassava flour 1 tbsp at a time until the mixture holds together well enough to form patties.
- Shape the mixture into patties — flatter patties work best for even cooking.
- Heat 1 tbsp olive oil in a skillet over medium heat and cook patties for 3-5 minutes per side until browned and crispy. Alternatively, bake on a parchment-lined sheet in a 375°F (190°C) oven for 25-30 minutes, flipping halfway through.
- Serve on a bed of greens with tahini or avocado dressing, or on a bun with grilled onions and pickles.
Wellness Notes
- Quinoa is a whole grain with anti-inflammatory properties, supporting hormone balance.
- Lentils provide plant-based protein and fiber.
- Red onion, lemon, and garlic are great for your immune system
Modify This Recipe
- Make extra: cook a double batch of quinoa and lentils to save for later meals or meal prep. Roast extra sweet potatoes and cauliflower to use throughout the week (try cauliflower rice!); especially in the summer when you don’t want to use the oven every night.
- I’ve also used this recipe without cauliflower and lentils
- Play with ratios!
- Can use almond flour, oat flour, or breadcrumbs (not gluten-free) as a binder as well
- If cauliflower or even mushrooms seem too wet, dab them with paper towel to make patties less wet in the first place
- Freezer friendly! Layer patties with parchment paper between them in a freezer-safe bag and freeze for up to 2 months. Reheat in the oven or skillet.
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