The Minimalist Baker is a great site for vegan recipes. Check her out: Her cookbooks are chock full of simple, easy recipes with ingredients that most have on hand; hence, 'minimalist'. I made a few changes for my own taste!

  • 1 cup cooked and cooled quinoa (I always like to make extra so I have for the week to put on salads and in roll-up sandwiches.)
  • 1 15 oz can Pinto beans (I used navy white beans), rinsed and drained
  • 2 well filled cups of mushrooms (any kind)
  • 2 T tamari
  • 2/3 cup raw pecans (I used walnuts in mine.)
  • 1/2 tsp each salt and pepper
  • 4 small-medium garlic cloves, minced
  • 1/2 T Italian seasoning
  • 1 tsp dried sage
  • 1 tsp fennel seeds
  • 2 tsps smoked paprika
  • 1 T maple syrup
  • 1/4 tsp cayenne pepper or red pepper flakes
  • 1 pitted medjool date (or 2 small deglet dates which is what I have on hand)

Cook quinoa, let cool, and set aside.

Preheat oven to 350. On baking sheet lined with parchment, spread the beans onto parchment and bake for 8-10 minutes till beans are dry. Then remove and cool.

Heat small skillet, add the mushrooms and tamari and cook till mushrooms are soft. Set aside.

Then add the cooked beans, mushrooms, salt and pepper and seasonings into a food processor and pulse a few times to well combine. (Make sure you do not puree the mixture!)

Taste a small amount to test for seasonings and add as your palette suggests.

Form mixture into balls then flatten into patties (about 8 for recipe), and brown in non-stick skillet (can use a wee bit of oil to brown) for about 3-4 minutes each side.

Serve immediately or cool and freeze for later use.