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.

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 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 patties

Ingredients in Sagey Leek and White Bean Patties

Expert Tips

  1. 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.
  2. 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

soaking chia seeds

Step one

Get the chia seeds soaking.

chopped veggies

Step two

Get all ingredients torn, chopped, diced and minced.

sautéing mushrooms

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.

sautéing veggies

Step five

Saute another 8 minutes or so until leeks soften.

mixing all sautéed veggies

Step six

Add salt and white pepper, set aside in a large bowl.

processing bread crumbs

Step seven

Process bread crumbs to somewhere between a medium-coarse and fine meal.

food processor with bread crumbs adding in sunflower seeds

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.

processing beans until creamy

Step nine

Process beans until they smooth out and start to stick together but still a little textured.   Add to the mushroom leek bowl.

stirring in veggie paste into chia seeds

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.

showing brand Better Than Boullion

Step eleven

Thoroughly mix mushroom leek mixture, bread crumbs, white beans and chia mixture.

Stirring together bread crumbs, beans, chia seeds, leeks and mushrooms

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.

formed patties on a pan

At this point, you can refrigerate up to 3 days before serving.

frying patties

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.

flipping and frying patties

Sear for 3 minutes per side or until golden. Keep in a warm oven until ready to serve.

patties on a cooling rack

What to serve with Vegan White Bean Patties

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 time.  Gluten-free adaptable.

More recipes you may enjoy

Wishing you a most easeful and delicious holiday!

~Tonia

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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.

Sagey Leek and White Bean Patties (Vegan)

  • Author: Tonia | Feasting at Home
  • 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

Scale
  • 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

  1. Soak chia seeds with bean water, or vegetable stock or water.
  2. 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.
  3. 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.
  4. Process beans until chunky smooth add to the bowl.
  5. Into the soaked chia seeds, mix Better than Boullion Paste and vinegar until totally incorporated.  Mix into the bowl with all other ingredients.
  6. 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.
  7. At this point you can refrigerate up to 3 days before serving.
  8. 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

Keywords: white bean patties, vegan patties, vegan white bean cakes, vegan thanksgiving recipe, white bean cakes

Share this with the world

Hi, I'm Tonia!

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. I made this and thought it was delicious! I’m wondering if the bean patties would hold up well being frozen?

  2. 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!

    1. Thanks Nicole, appreciate the feed back. Total time was definitely not listed correctly, sorry about that! Glad you enjoyed the flavor!

  3. 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.

  4. 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

    1. 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.

    1. You may just be able to leave them out. They do add texture, maybe just bump up the celery and sunflower seeds?

  5. 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.

  6. 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!

    1. 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!