If you’re on the hunt for a dish that’s packed with wholesome veggies and big on flavor, then this Vegan Cabbage Patties Recipe is absolutely going to become one of your favorites. These crispy, golden patties bring together the subtle sweetness of shredded cabbage and carrots, the hearty body of quinoa or rice, and a lovely blend of spices, all tied together with the magic of chickpea flour and flax eggs. Whether you’re a seasoned vegan or just dabbling in plant-based meals, these patties are a delicious, comforting way to enjoy veggies with a satisfying crunch and texture.
Ingredients You’ll Need
What’s truly wonderful about this recipe is how simple yet thoughtfully chosen the ingredients are, each adding its own charm to the overall dish. The freshness of the cabbage and carrots sets a vibrant base, the quinoa or rice lends heartiness, and the chickpea flour and flaxseed help bind everything together while boosting the nutritional value.
- 3 cups shredded cabbage: This is the star veggie providing crunch and delicate sweetness.
- 1 cup grated carrots: Adds color and a subtle earthy sweetness.
- 1 cup cooked quinoa or rice: Acts as the filling base, making patties hearty.
- 1/2 cup chickpea flour: Essential for binding and adding a lovely nutty flavor.
- 1/4 cup nutritional yeast: Brings a cheesy, savory depth without dairy.
- 2 tablespoons ground flaxseeds + 6 tablespoons water: Creates flax eggs that hold the patties together naturally.
- 2 cloves garlic, minced: Gives a fragrant punch to the flavor profile.
- 1 teaspoon onion powder: Adds subtle sweetness and warmth.
- 1 teaspoon smoked paprika: Introduces a smoky, robust undertone.
- 1/2 teaspoon ground cumin: Offers earthiness and a touch of spice.
- Salt and pepper, to taste: Balances all the flavors perfectly.
- 2 tablespoons chopped fresh parsley: Brings freshness and a pop of green color.
- 3 tablespoons olive oil (for cooking): Used to achieve those irresistible crispy edges.
How to Make Vegan Cabbage Patties Recipe
Step 1: Prepare the Flax Eggs
Start by combining the ground flaxseeds with water in a small bowl and letting it sit for a few minutes until it thickens. This natural binder replaces eggs beautifully, helping the patties hold their shape without compromising on texture.
Step 2: Mix All Ingredients
Next, grab a large mixing bowl and combine the shredded cabbage, grated carrots, cooked quinoa or rice, chickpea flour, nutritional yeast, flax eggs, minced garlic, onion powder, smoked paprika, cumin, salt, pepper, and fresh parsley. Stir everything together until evenly mixed — you want a cohesive mixture that’s ready to be shaped but still has some texture.
Step 3: Shape the Patties
Take a generous scoop of the mixture and form it into patties with your hands. Don’t worry if they aren’t perfectly uniform; a rustic shape adds to their charm. Aim for patties about the size of your palm for the best cooking results.
Step 4: Cook the Patties
Heat olive oil in a skillet over medium heat and carefully place the patties in the pan. Cook them for 4 to 5 minutes on each side until they develop a gorgeous golden brown crust. This pan-frying step is what gives these vegan cabbage patties that crave-worthy crispy exterior.
Step 5: Drain and Serve
Once cooked, transfer the patties to paper towels to drain excess oil. Serve them hot to enjoy the full crunch and savory flavors, simply as they are or with your favorite accompaniments.
Step 6: Optional Baking or Air Frying
For a lighter twist, you can bake the patties in an oven preheated to 375°F (190°C) for 20 to 25 minutes, flipping halfway through. Alternatively, use an air fryer to achieve similar crispiness with less oil, making it a quick and healthy option.
How to Serve Vegan Cabbage Patties Recipe
Garnishes
Adding fresh garnishes really elevates the experience. A sprinkle of chopped parsley or green onions on top brightens the presentation and brings a fresh flavor contrast. A dollop of vegan sour cream or a drizzle of tangy tahini sauce adds creamy richness that perfectly complements the patties’ spice and texture.
Side Dishes
These patties pair wonderfully with light, vibrant sides. Think a crisp cucumber and tomato salad for freshness or a bowl of creamy mashed potatoes for comfort. Roasted vegetables or a simple green leaf salad with vinaigrette will balance the meal beautifully without overpowering the patties.
Creative Ways to Present
Feeling adventurous? Serve the patties in a vegan pita or wrap with a smear of hummus and a handful of crunchy lettuce and pickled veggies for a delightful sandwich. Or, stack them with layered avocado slices and salsa for a fun, plant-powered burger alternative.
Make Ahead and Storage
Storing Leftovers
Leftover vegan cabbage patties store brilliantly in an airtight container in the fridge for up to 3 days. They actually taste even better after a day as the flavors have time to meld. Just be sure to cool them fully before refrigerating.
Freezing
You can freeze uncooked patties for up to a month. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer-safe bag. This way, whenever you feel like a quick homemade snack, just cook them straight from frozen—adding a few extra minutes to the cooking time.
Reheating
To reheat, pan-fry gently with a touch of oil or warm them in the oven at 350°F (175°C) until heated through and crispy again. Avoid microwaving if you want to retain that delightful crunch.
FAQs
Can I use other grains instead of quinoa or rice?
Absolutely! Cooked bulgur, millet, or even couscous can work well, just make sure they are cooked and cooled before mixing to keep the right texture.
What can I substitute for chickpea flour?
If chickpea flour isn’t available, you can try using all-purpose flour or oat flour, but chickpea flour does add a unique nutty taste and helps with binding.
Are these patties gluten-free?
Yes! When using gluten-free grains and chickpea flour, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
How spicy are the patties?
They have a mild warmth from smoked paprika and cumin but aren’t spicy hot—perfect for those who prefer gentle flavors that still have a kick.
Can I make these patties oil-free?
You can bake or air fry the patties without oil for a lower-fat version, but keep in mind that some crispiness from pan-frying with oil adds a wonderful texture and flavor.
Final Thoughts
This Vegan Cabbage Patties Recipe is such a joyful way to celebrate plant-based cooking. It’s simple, nourishing, and truly satisfying on so many levels. Once you make them, I’m confident these patties will find a happy spot in your regular meal rotation — they’re just that good!
Print
Vegan Cabbage Patties Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Description
These Vegan Cabbage Patties are a nutritious and delicious plant-based option, combining shredded cabbage, grated carrots, and cooked quinoa or rice with chickpea flour and flavorful spices. Perfectly pan-fried to golden crispiness, they’re easy to prepare, with alternative baking or air frying methods for a lighter twist. Ideal for a wholesome vegan meal or appetizer, packed with fiber and protein.
Ingredients
Vegetables
- 3 cups shredded cabbage
- 1 cup grated carrots
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Grains & Legumes
- 1 cup cooked quinoa or rice
- 1/2 cup chickpea flour
Binding Agents
- 2 tablespoons ground flaxseeds + 6 tablespoons water (flax eggs)
Seasonings & Flavorings
- 1/4 cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Cooking Oils
- 3 tablespoons olive oil (for cooking)
Instructions
- Prepare Flax Eggs: In a small bowl, combine the ground flaxseeds and water, stirring well. Let the mixture sit for about 5 minutes until it thickens and becomes gel-like, which will act as a vegan binder for the patties.
- Combine Ingredients: In a large mixing bowl, add the shredded cabbage, grated carrots, cooked quinoa or rice, chickpea flour, nutritional yeast, thickened flax eggs, minced garlic, onion powder, smoked paprika, ground cumin, salt, pepper, and chopped fresh parsley. Mix everything thoroughly until well combined to form a cohesive mixture.
- Shape Patties: Scoop out portions of the mixture using a spoon or your hands and mold them into evenly sized patties, about 2-3 inches in diameter. Make sure they are compact enough to hold together during cooking.
- Cook Patties: Heat the olive oil in a skillet over medium heat. Carefully add the patties to the pan without overcrowding. Cook each side for 4 to 5 minutes until they turn golden brown and develop a crispy crust.
- Drain and Serve: Transfer the cooked patties onto paper towels to drain any excess oil. Serve hot as a main dish or snack, optionally with your favorite vegan dipping sauce or salad.
- Optional Baking Method: For a lighter version, preheat your oven to 375°F (190°C). Place the patties on a parchment-lined baking sheet and bake for 20 to 25 minutes, flipping the patties halfway through to ensure even browning.
- Optional Air Frying Method: Alternatively, preheat an air fryer to 375°F (190°C) and cook the patties until they are golden and crispy, about 12 to 15 minutes, flipping halfway through cooking.
Notes
- You can substitute the cooked quinoa with cooked rice or any grain of your choice.
- Ensure the flax eggs are well thickened before adding to the mixture for the best binding results.
- Adjust seasoning according to your taste preferences, especially the salt and smoked paprika for desired flavor intensity.
- Leftover patties can be refrigerated for up to 3 days and reheated in a skillet or oven.
- Serve with vegan yogurt, tahini sauce, or your favorite chutney for added flavor.
