Sagey Leek and White Bean Patties are brimming with all the savory holiday flavors. Serve them up with mashed potatoes, cranberry sauce and mushroom gravy for a deliciously satisfying vegan feast! Perfect for making ahead of time. Gluten-free adaptable.
When we give cheerfully and accept gratefully, everyone is blessed. ~Maya Angelou
Super nutritious and full of veggie texture and savory Thanksgiving flavors, these vegan White Bean Patties pair perfectly with all the traditional trimmings, which makes them perfect for company and holiday time!
Make them a few days ahead, and then crisp them up on a pan just before you are ready to serve. We like these served with Roasted Garlic Mashed Potatoes, Easy Mushroom Gravy, and Orange Maple Cranberry Sauce.
Here we are using maitake mushrooms; they have a meaty texture and light flavor nicely complimenting the sautéed leeks and celery. But other mushrooms will work too.
Fresh sage and rosemary give that depth reminiscent of Thanksgiving stuffing. Toasty sunflower seeds give some richness and a bit of crunch. Creamy cannellini beans and chia seeds bind it all together.
These vegan patties are moist without being mushy, they hold together brilliantly, and the flavors develop even more when prepared ahead of time.
Ingredients in Sagey Leek and White Bean Patties
- chia seeds
- Maitake, oyster, chanterelle, or crimini mushrooms
- fresh sage and rosemary
- white pepper
- bread crumbs
- toasted sunflower seeds
- white beans, cannellini or navy (save the bean water!)
- Better than Boullion “no-chicken” paste or vegetable bullion
- apple cider vinegar
- For a resourceful boost of flavor use the bean water from draining the white beans to soak the chia seeds. Vegetable stock or water will work here too.
- With maitake, oyster or chanterelle mushrooms (or other mushrooms that pull apart) break them apart and tear them with your hands to give more texture and allow edges to crisp and sear.
Ways to elevate
Smoke the mushrooms before sautéing!
How to make Sagey Leek and White Bean Patties
Get the chia seeds soaking.
Get all ingredients torn, chopped, diced and minced.
In a large saute pan, on medium-high heat sear mushrooms in olive oil for 6-8 minutes stirring often.
When the mushrooms start to brown add in celery, leeks and garlic, sage, rosemary.
Saute another 8 minutes or so until leeks soften.
Process bread crumbs to somewhere between a medium-coarse and fine meal.
Add toasted sunflower seeds and process just enough to break seeds down a bit. Remove from processor adding to the leek mushroom mixture.
Process beans until they smooth out and start to stick together but still a little textured. Add to the mushroom leek bowl.
Mix the hydrated chia seeds with a teaspoon of Better Than Bouillon No-Chicken Base and apple cider vinegar. Make sure it is all fully incorporated in before adding to the bowl of prepped ingredients.
Thoroughly mix mushroom leek mixture, bread crumbs, white beans and chia mixture.
With a scoop or your hands form patties about a 1/2 inch thick and place on a baking sheet with parchment or a baking sheet.
Bake at 350F for 20 minutes.
At this point, you can refrigerate up to 3 days before serving.
Pan fry to serve:
Make sure your pan is fully heated to med-high. Use a generous amount of oil (I used avocado oil) so that it amply coats the pan. You need enough oil to get a crisp crust. Pressing down gently on the patty with your spatula will ensure a more even crust.
Sear for 3 minutes per side or until golden. Keep in a warm oven until ready to serve.
What to serve with Vegan White Bean Patties
- Mashed Potatoes with Garlic and Horseradish
- Instant Pot Mashed Potatoes
- Easy Mushroom Gravy Recipe
- Orange Maple Cranberry Sauce
- Maple Roasted Yams with Pecans
- Vegan Hollandaise Sauce
More recipes you may enjoy
- Our BEST Thanksgiving Side Dishes
- A Vegetarian Thanksgiving Dinner
- Sagey Mushroom Walnut Roast
- Smoked Mushrooms (on your stovetop!)
- Wild Mushroom Stuffing with Fennel and Leeks
- Mushroom Wellington with Rosemary and Pecans
Wishing you a most easeful and delicious holiday!Print
Sagey Leek and White Bean Patties are brimming with all the savory holiday flavors! Perfect for making ahead time. Serve them up with mashed potatoes, cranberry sauce and mushroom gravy for a satisfying vegan feast! Gluten-free adaptable.
- 4 tablespoons chia seeds
- 1/2 cup reserved bean juice (vegetable broth or water is fine too)
- 2 cups mushrooms (maitake mushrooms, oyster mushrooms, shiitake, chanterelle, or cremini) 6 oz, torn into small pieces
- 2 ribs celery, 1 cup, diced
- 2 leeks, 2 cups chopped small
- 4 garlic cloves, 2 tablespoons minced
- 2 tablespoon fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- 3/4 teaspoon sea salt (adjust to taste!)
- 1/4 teaspoon white pepper
- 1 cup bread crumbs ( or GF bread crumbs)
- 1/2 cup toasted sunflower seeds
- 15 oz white beans, drained (save the bean water!)
- 1 teaspoon Better Than Boullion “No-Chicken” Paste (or vegetable boullion soaked in warmed bean juice before adding to chia seeds)
- 1 teaspoon apple cider vinegar
- Soak chia seeds with bean water, or vegetable stock or water.
- In a pot, on medium high heat sear mushrooms in olive oil for 6-8 minutes stirring often. When they start to brown add celery, leeks and garlic, sage, rosemary. Saute another 8 minutes or so until leeks soften. Add salt and white pepper, set aside in a large bowl.
- Process bread crumbs to somewhere between a coarse and fine meal. Add sunflower seeds and process just enough to break seeds down a bit. Remove from processor adding to the leek mushroom mixture.
- Process beans until chunky smooth add to the bowl.
- Into the soaked chia seeds, mix Better than Boullion Paste and vinegar until totally incorporated. Mix into the bowl with all other ingredients.
- With a scoop or your hands form patties and place on a baking sheet with parchment or a baking sheet. Bake at 350 for 20 minutes.
- At this point you can refrigerate up to 3 days before serving.
- To serve: Fry patties over medium high heat with 2-3 tablespoons of avocado oil, 3-5 minutes each side until a golden crust forms. Add more oil as needed.
- Serving Size:
- Calories: 253
- Sugar: 2.8 g
- Sodium: 588.3 mg
- Fat: 9.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 34.6 g
- Fiber: 9 g
- Protein: 10.7 g
- Cholesterol: 0 mg
Keywords: white bean patties, vegan patties, vegan white bean cakes, vegan thanksgiving recipe, white bean cakes