Saffron BreadMushroom StroganoffEasy Vegan ColeslawLemon Ginger Turmeric Tea
A hearty, comforting one-pot quinoa veggie patty dish served with creamy mushroom stroganoff and a crisp, tangy vegan coleslaw — perfect for a cozy, nutritious meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 300 g Cooked quinoa room temperature or cold
- 50 g Hardy greens finely chopped
- 10 g Parsley finely chopped
- 30 g Chickpea flour
- 3 Eggs large
- 70 g Onion finely chopped
- 2 cloves Garlic minced
- Zest of a lemon
- 3 tablespoon Lemon juice
- 2 tablespoon Olive oil plus more for cooking
- ½ teaspoon Sea salt
- ½ teaspoon Black pepper
- ½ teaspoon Dijon mustard
- ¼ teaspoon Hot pepper flakes optional
Instructions
Instructions
- Combine cooked quinoa, finely chopped greens, parsley, chickpea flour, eggs, onion, garlic, lemon zest, and lemon juice in a large mixing bowl. Mix until well combined and cohesive.
- Form mixture into patties roughly the size of your palm. Aim for an even, rustic look; no need for perfection.
- Heat olive oil in a skillet over medium heat until shimmering. Place patties in without overcrowding.
- Cook patties for about 4-5 minutes on each side until golden brown and crispy.
- Transfer cooked patties to a paper towel-lined plate to absorb excess oil.
- Set up the pressure cooker for stroganoff sauce: add mushrooms, onions, garlic, and seasoning. Seal and cook under pressure, allowing natural release.
- To prepare coleslaw: toss shredded veggies with vegan mayo and spices. Mix to coat evenly and chill before serving.
Notes
Reheat patties in a skillet or air fryer to preserve crispiness. Store leftovers in airtight containers. Freeze patties for up to 2 months and thaw before reheating. Coleslaw is best fresh but can be prepped ahead with dressing stored separately.