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
- celery
- leeks
- Maitake, oyster, chanterelle, or crimini mushrooms
- garlic
- 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
Expert Tips
- 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
Step one
Get the chia seeds soaking.
Step two
Get all ingredients torn, chopped, diced and minced.
Step three
In a large saute pan, on medium-high heat sear mushrooms in olive oil for 6-8 minutes stirring often.
Step four
When the mushrooms start to brown add in celery, leeks and garlic, sage, rosemary.
Step five
Saute another 8 minutes or so until leeks soften.
Step six
Add salt and white pepper, set aside in a large bowl.
Step seven
Process bread crumbs to somewhere between a medium-coarse and fine meal.
Step eight
Add toasted sunflower seeds and process just enough to break seeds down a bit. Remove from processor adding to the leek mushroom mixture.
Step nine
Process beans until they smooth out and start to stick together but still a little textured. Add to the mushroom leek bowl.
Step ten
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.
Step eleven
Thoroughly mix mushroom leek mixture, bread crumbs, white beans and chia mixture.
Step twelve
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
- Crispy Mashed Potato Cakes
- 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 (Vegan)
- Prep Time: 40
- Cook Time: 20
- Total Time: 1 hour
- Yield: 14 x 1 1/2 ounce patties 1x
- Category: vegan, vegan main,
- Method: Baked, Seared
- Cuisine: American
- Diet: Vegan
Description
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.
Ingredients
- 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
Instructions
- 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.
Notes
Toast sunflower seeds in a single layer at 350 for 10-13 minutes.
Salt is going to depend on if your beans are salted, sea salt is less salty then table salt.
Nutrition
- 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
Always love your recipies. They meet and exceed every occassion and the everyday with nutrition and a dash of love and glamour along the way. Thank you
Thanks Tammy! We’re so glad you enjoyed these.
These are delicious! Doubled the recipe and made them yesterday for a vegan Thanksgiving main. I served as pictured – mashed potatoes, mushroom gravy, broccolini, and cranberry sauce and it was a hit! My only slight wish was that the texture was a little less mushy/gummy. I think next time I will leave bread crumbs more coarse and use WAY less chia seeds or none at all – it’s a lot of chia, and I feel like adding moisture and binding with something else would improve the texture greatly.
Hmmm…I wonder too if you make the patties thinner the texture would be better? Let us know if you try a different method.
I made this and thought it was delicious! I’m wondering if the bean patties would hold up well being frozen?
They do freeze well! Best when frozen after baking, then thaw and fry to serve.
These are 5-star delicious! I paired with roasted garlic mashed potatoes and a warm sautéed kale salad and it was a big hit. However, I think these are incredibly time consuming to make compared to the “23 minutes of total time” suggested. Prep work took me 30 minutes and cooking everything took a solid hour and half! I’m proficient in the kitchen and had help from my husband and from start to finish this was a two hour (albeit worth it) project. I just wanted to comment so that others know what they’re in for and don’t choose this recipe on a night they need something quick. Worth it on a night you have to though!
Thanks Nicole, appreciate the feed back. Total time was definitely not listed correctly, sorry about that! Glad you enjoyed the flavor!
These are delicious and our four year old loved them too!
Wonderful! Double success when the kids like it!
My guests LOVED these. One, who said beforehand that she’d only eat one, ended up eating four of the patties. I was quite pleased. Thank you.
Yay! Wonderful to hear. Thanks LisaRose.
Whoa, is this ever tasty! Made a trial run of these tonight with the thought of serving them to vegetarian guests on thanksgiving. Served them along with your mushroom gravy. Perfect combo. This recipe is definitely a keeper! I think cranberry sauce (as pictured) will be the perfect accompaniment
Thanks Mary! I am so glad you tried these out. Hope your guests enjoy!
They LOVED them and requested a repeat the following evening!
Nice Mary! Yay!
Hey! looks good, can you add cheese? maybe feta or cotija? what do you think?
Sure! I haven’t tried it but I think it would be delicious. I might go with something firmer than has more of a tang- gruyere, aged parm, sharp cheddar… Let us know what you try. Sounds yummy.
Delicious recipe and I added tofu! Věra in Czech
Thanks Vera!
Wow, wow, wow! So, so delicious!!
Thanks Karen! So great to hear!
What would recommend in place of mushrooms? I don’t love them.
You may just be able to leave them out. They do add texture, maybe just bump up the celery and sunflower seeds?
These taste like Thanksgiving stuffing in burger form. And way healthier than stuffing! Thank you, these are fantastic!
Going to try putting some cranberries in these next time.
Yay, that is what we were going for! Yes to the cranberries- great idea!
Made sourdough starter and bread. Everyone in my family loved it. Your comments and tips are spot on. Thank you you can’t wait to try more of your recipes.
Thanks Joanne!
Tasty…..but quite “involved”…especially for someone like me, working 5 days a week….I just want a one pot meal and less oil required to achieve crispy deliciousness! Lots of steps….sautéing…then baking….then frying…! Next Next time I will use same ingredients but put in a loaf pan and have as a vegan meatloaf. Thank you for the recipe, it def IS delicious! Especially with mushroom gravy, garlic mashed potatoes and I made Brussels sprouts too. Yum yum!
I hear you Mandy! They do take time and are good for when you want a special occasion meal. The recipe is a good one to spread prep out over the week and they also freeze well! Glad you enjoyed the flavor.
Check out our Fast & Healthy weeknight dinners!
Can the patties be frozen for cooking at a later time?
I don’t see why not? I would bake them and then thaw and pan fry to serve.
Can I bake these instead?
Sure. I might brush them with a little olive oil and bake for 5 minutes longer.