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Learn to make these delicious and healthy vegan soy patties at home. They are so meaty, tasty, and satisfying.
Packed with protein from organic soybeans and enriched with the goodness of fresh herbs, these patties are not only delicious but also incredibly healthy.
They’re easy to make and perfect for meal prep, as they can be stored in the freezer for up to 6 months. Enjoy them as a burger with buns, in wraps, or bowl with your favorite veggies and sauce. Whatever way you choose to enjoy them, these vegan soy patties are sure to become a new favorite in your kitchen!
HOW TO PREPARE THESE VEGAN SOY PATTIES
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
Soy patties have been part of my menu even before being vegan. In Argentina, these patties are super popular as a meat alternative for their flavor and less cost. They are meaty and prepared with Italian herbs; it combines nutrition and flavor perfectly.
They are super easy to make at home, and homemade is always more delicious and nutritious.
We are starting with cooked soybeans (the only part that takes considerable time); you can see how to cook them here; it is worth the extra step.
Before cooking them in the oven, you can coat them to make breaded patties (similar to those I used to eat in Argentina) or leave them as is. These patties are vegan, gluten-free, nut-free, and flavorful with the basic ingredients.
You can also cook it in the oven or on a pan on the stove as well.
KITCHEN EQUIPMENT
To prepare these soy patties, the most important tools we need are super simple:
- A skillet for sautéing the onion.
- You need a food processor to mix the beans with the rest of the ingredients.
- And a baking sheet for cooking the patties in the oven, and that’s it.
INGREDIENTS
Here is a list of everything you will need to prepare these delicious vegan soy patties:
- Organic soybeans – are a great source of plant-based protein, fiber, and nutrients like iron and calcium. They are great for creating a meaty consistency and absorb any flavor you want to add to them.
- Yellow onion – adds a savory and slightly sweet flavor to the patties.
- Garlic – provides a spicy and aromatic flavor that complements soybeans and onion.
- Italian parsley – adds freshness and a subtle herbaceous flavor to the patties.
- Flaxseed meal – as a vegan substitute for eggs that helps bind the ingredients together.
- Coconut aminos – a flavorful and slightly sweet condiment that adds depth to the patties.
- Salt and pepper – enhances the flavors and balances the seasoning in the patties.
For the coating (optional):
- Vegan whole wheat bread crumbs or panko bread crumbs – provide a crispy and crunchy texture to the patties. You can use GF options or any other coating you choose.
- Nutritional yeast – a cheesy and nutty seasoning that adds flavor and nutrition to the coating.
- Garlic salt – adds a savory and slightly salty flavor to the coating.
DIRECTIONS
To prepare these vegan soy patties, preheat the oven to 375°F (190°C).
Prepare one flaxseed egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water. Set aside.
In a skillet, water sauté the onion over medium heat for around 5 minutes or until translucent and just starting to color (with a pinch of salt).
Mix cooked soybeans, chopped onion, minced garlic, chopped parsley, flaxseed egg, and coconut aminos in a mixing bowl until evenly distributed.
Season the mixture with salt and pepper to taste, add two tablespoons of flaxseed meal, and mix again. Then divide it into six even patties, shaping them by hand.
You may optionally coat them with a mixture of vegan breadcrumbs or panko, nutritional yeast, and garlic salt.
Refrigerate the patties for 30 minutes to 1 hour before baking them in the oven for 30-40 minutes, flipping them halfway through the cooking process.
Finally, let them cool for a few minutes before serving.
What to love about this recipe? Well, you will find that it is:
- So meaty.
- Crispy on the outside.
- Flavorful and herby.
- Simple and easy to make!
- Super versatile.
Let’s prepare these vegan soy patties!
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RECIPE AND INSTRUCTIONS
HOMEMADE VEGAN SOY PATTIES (MADE WITH SOYBEANS)
Equipment
- 1 Skillet
- 1 Food processor
- 1 Baking sheet
Ingredients
For the patties:
- 4 cups organic soybeans (around 700 g, cooked)
- 1 yellow onion (medium, finely chopped)
- 1-2 garlic cloves (minced)
- ¼ cup Italian parsley (fresh, chopped)
- 1 flaxseed egg (Each flaxseed egg= 1 Tbsp flaxseed meal mixed with 3 Tbsp of water. + 2 tbsp flaxseed meal)
- 1 tbsp coconut aminos
- Salt and pepper to taste
For the coating (optional):
- 1 cup vegan whole wheat bread crumbs ( Or panko bread crumbs. GF panko if needed)
- 2 tbsp nutritional yeast for extra flavor and nutrition.
- ½ tsp garlic salt
Instructions
- Preheat the oven to 375° F (190° C) and prepare a baking sheet with parchment paper or a silicone mat. Set aside.
- Prepare the flaxseed egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water. Set aside.
- In a skillet, water sauté the onion over medium heat for around 5 minutes or until translucent and just starting to color (with a pinch of salt).
- In a mixing bowl, combine the cooked soybeans, sautéed onion, minced garlic, chopped parsley, flaxseed egg, and coconut aminos. Mix well until all ingredients are evenly distributed.
- Season the mixture with salt and pepper to taste, and add two tablespoons of flaxseed meal. Mix again until smooth, and the texture looks like dough, close to a paste consistency, and you can form patties with your hands easily**.
- Divide the mixture into six even patties and form them into the desired shape with your hands.
- They are ready to cook, or you can optionally coat them with the breadcrumbs or panko (or the coating you choose). If you like them breaded, mix the breadcrumbs (or panko) with the nutritional yeast and garlic salt on a serving plate. Place each patty into the dry breading mix and press so the coating will stick on both sides. Do the same for the rest.
- Refrigerate the patties for 30 minutes to 1 hour; that way, they’ll be firmer and more flavorful.
- Remove the patties from the fridge, place them on the prepared baking sheet, and bake for 15-20 minutes. Take them out of the oven, flip each one, and put them back in the oven for 15-20 minutes or until golden brown on both sides.
- Remove from the oven and let cool for a few minutes before serving. Serve these Vegan Soy Patties with your favorite sides, buns, and yummy toppings, and enjoy!
Notes
- **Add one tablespoon of water at a time if the mixture is too dry. If it’s too wet and super sticky, add more beans or an extra tablespoon of flaxseed meal (or some flour of your choice) at a time. This will depend on the amount of time you cook the beans (see how to cook them here) and how wet they are when incorporated into the mixing bowl.
- Instead, Flaxseed egg, you can use chia seeds egg. Each chia seeds egg= 1 tbsp chia seeds + 3 tbsp water.
- You can store them in the freezer for 5-6 months. And in the refrigerator for up to 1 week.
- The number of burgers will depend on the size and shape you prefer to make them.
WAYS TO ENJOY THESE VEGAN SOY PATTIES
- As a burger: Place the cooked soy patty on a bun with lettuce, tomato, onion, avocado, and any other toppings you like.
- With some vegetable mashes or salads as sides.
- In a wrap or pita: Add the patty to a wrap or pita with hummus, lettuce, tomato, cucumber, and any other veggies you like.
- With roasted veggies: Serve the patties with a side of roasted veggies like potatoes, or sweet potatoes, broccoli, or cauliflower.
- In a bowl: Add the patty to a bowl with quinoa or rice, roasted veggies, and a sauce of your choice.
If you are hungry for more veggie burgers, you could also try these yummy recipes:
