If you’re craving something both wholesome and bursting with flavor, this Vegan Cabbage Patties Recipe is ready to become your new go-to comfort food. These golden-brown patties deliver a lovely crunch on the outside while staying tender and vibrant inside, thanks to the fresh cabbage and carrots. Flavored with smoky paprika and aromatic cumin, each bite offers a delightful, savory experience that’s naturally vegan and incredibly satisfying. Whether you’re a seasoned plant-based eater or simply looking to add a creative dish to your dinner rotation, these patties bring warmth, color, and a burst of nutrition right to your plate.
Ingredients You’ll Need
The magic of this Vegan Cabbage Patties Recipe lies in its simple, nourishing ingredients, each playing an essential role in creating the perfect texture and balanced flavor. Everything you need is easy to find and comes together harmoniously to craft patties that are crispy on the outside yet tender within.
- 3 cups shredded cabbage: The star ingredient providing crunch, moisture, and freshness.
- 1 cup grated carrots: Adds sweetness, color, and extra nutrients.
- 1 cup cooked quinoa or rice: For heartiness and to bind the patties together.
- 1/2 cup chickpea flour: Acts as a natural binder with a subtle nutty flavor.
- 1/4 cup nutritional yeast: Brings a cheesy, savory depth without any dairy.
- 2 tablespoons ground flaxseeds + 6 tablespoons water (flax eggs): A plant-based egg substitute that holds everything in place.
- 2 cloves garlic, minced: For a pungent and aromatic kick.
- 1 teaspoon onion powder: Adds subtle sweetness and complexity.
- 1 teaspoon smoked paprika: Infuses a warm, smoky flavor that makes these patties irresistible.
- 1/2 teaspoon ground cumin: Adds earthiness and a gentle spice to round out the seasoning.
- Salt and pepper, to taste: Essential for balancing and enhancing all ingredients.
- 2 tablespoons chopped fresh parsley: Brightens the patties with fresh herbal notes.
- 3 tablespoons olive oil (for cooking): Ensures a beautifully crisp exterior when frying.
How to Make Vegan Cabbage Patties Recipe
Step 1: Prepare the Flax Eggs
Start by combining the ground flaxseeds with water in a small bowl and let it sit for several minutes until the mixture thickens into a gel-like consistency. This acts as an excellent egg substitute, providing moisture and helping the patties bind together perfectly.
Step 2: Mix the Main Ingredients
In a large mixing bowl, toss together the shredded cabbage, grated carrots, and your choice of cooked quinoa or rice. Then add chickpea flour, nutritional yeast, minced garlic, onion powder, smoked paprika, ground cumin, salt, pepper, chopped parsley, and the prepared flax eggs. Mix everything thoroughly until you have an even, well-combined mixture that’s ready to be shaped.
Step 3: Shape into Patties
Using your hands or a scoop, take generous portions of the mixture and gently form them into round, firm patties. Don’t worry if they aren’t perfectly uniform—this homemade charm makes them even more inviting!
Step 4: Cook the Patties
Heat the olive oil in a skillet over medium heat, then carefully place the patties in the hot pan. Cook for about 4 to 5 minutes on each side until they turn golden brown and develop a crisp exterior. The aroma during this stage will have your kitchen smelling incredible!
Step 5: Drain Excess Oil and Serve
Once cooked, transfer the patties to paper towels to drain any excess oil, ensuring they stay delightfully crisp without becoming greasy. Serve them warm for the best texture and flavor.
Step 6: Optional Baking or Air Frying
If you prefer a lighter or oil-free version, bake the patties in a preheated oven at 375°F (190°C) for 20 to 25 minutes, flipping halfway through so both sides get perfectly crispy. Alternatively, you can use an air fryer to achieve that same crisp texture with even less oil.
How to Serve Vegan Cabbage Patties Recipe
Garnishes
Sprinkle freshly chopped parsley or cilantro on top for an herbaceous finish, or add a dollop of vegan sour cream or your favorite plant-based yogurt to enhance the creamy contrast. A squeeze of fresh lemon juice can also brighten each bite beautifully.
Side Dishes
Serve these patties alongside a crisp green salad dressed with lemon vinaigrette or a refreshing cucumber and tomato salad. They also pair wonderfully with roasted vegetables or a light grain like couscous or quinoa for a nourishing meal.
Creative Ways to Present
Turn these patties into delightful sandwiches using whole-grain buns, crisp lettuce leaves, and vegan mayo. Or serve them atop a bed of quinoa salad for a colorful, hearty bowl. They make great finger food as well, perfect for parties or casual gatherings with your favorite dipping sauce.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover patties in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them an ideal quick lunch or snack option.
Freezing
To save extra patties for later, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them into a freezer-safe bag or container. Frozen patties can be kept for up to 2 months and are perfect for busy days.
Reheating
Reheat refrigerated or frozen patties in a toaster oven, conventional oven, or air fryer to preserve their crispness. Avoid microwaving if you want to keep that delightful crispy texture.
FAQs
Can I use shredded cabbage from a bag, or should I shred it fresh?
Both options work well, but shredding fresh cabbage gives a slightly better texture and freshness to your patties. If using pre-shredded cabbage from a bag, just make sure it’s well-drained before mixing.
What can I substitute for chickpea flour in this Vegan Cabbage Patties Recipe?
If chickpea flour isn’t available, you can try using oat flour or all-purpose flour as a binder, though chickpea flour offers the best flavor and texture due to its nutty profile and protein content.
Are these patties gluten-free?
Yes, as long as you use gluten-free grains like quinoa or rice and ensure your chickpea flour is certified gluten-free, this recipe is completely gluten-free.
Can I add other vegetables to the patties?
Definitely! Feel free to experiment by adding finely chopped bell peppers, zucchini, or spinach to boost nutrition and flavor. Just be mindful of moisture levels to keep the patties from becoming too wet.
What dipping sauces complement Vegan Cabbage Patties Recipe best?
These patties shine with vegan garlic aioli, tahini sauce, spicy ketchup, or even a tangy vegan ranch dressing. Pick your favorite or mix it up for variety!
Final Thoughts
This Vegan Cabbage Patties Recipe is one of those rewarding dishes that feels like a warm hug on your plate. Simple ingredients, straightforward steps, and endless opportunities to customize make it perfect for any occasion. I can’t wait for you to try these patties and discover how delicious and satisfying plant-based cooking can be. Enjoy every crispy, flavorful bite!
Print
Vegan Cabbage Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Vegan, Plant-based
- Diet: Vegan
Description
These Vegan Cabbage Patties are a delicious and nutritious plant-based option, combining shredded cabbage, grated carrots, and cooked quinoa or rice with flavorful spices and chickpea flour. Perfectly crisped in a skillet or baked for a lighter version, they make a great appetizer, snack, or side dish that’s both wholesome and satisfying.
Ingredients
Vegetables and Grains
- 3 cups shredded cabbage
- 1 cup grated carrots
- 1 cup cooked quinoa or rice
Binding and Flavoring
- 1/2 cup chickpea flour
- 1/4 cup nutritional yeast
- 2 tablespoons ground flaxseeds + 6 tablespoons water (flax eggs)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
For Cooking
- 3 tablespoons olive oil (for cooking)
Instructions
- Prepare Flax Eggs: In a small bowl, combine ground flaxseeds and water, and let it sit for a few minutes until it thickens to form flax eggs which act as an egg substitute providing binding for the patties.
- Combine Ingredients: In a large mixing bowl, combine shredded cabbage, grated carrots, cooked quinoa or rice, chickpea flour, nutritional yeast, the prepared flax eggs, minced garlic, onion powder, smoked paprika, cumin, salt, pepper, and chopped fresh parsley. Mix thoroughly until the mixture is well combined and holds together.
- Shape Patties: Using your hands, scoop portions of the mixture and shape them into firm patties of your desired size, ensuring they are compact enough to hold together during cooking.
- Cook Patties on Stovetop: Heat olive oil in a skillet over medium heat. Add the patties gently and cook for 4 to 5 minutes on each side until they turn golden brown and develop a crispy crust. This ensures they are cooked through and have a satisfying texture.
- Drain and Serve: Once cooked, transfer the patties onto paper towels to drain excess oil. Serve hot, optionally accompanied by your favorite dipping sauce or salad for a complete meal.
- Baking Option: For a lighter version, preheat the oven to 375°F (190°C). Place the patties on a baking sheet lined with parchment paper and bake for 20 to 25 minutes, flipping them halfway through cooking to ensure even browning.
- Air Fryer Option: Alternatively, preheat your air fryer and cook the patties until they are golden and crispy, typically about 10 to 15 minutes depending on the air fryer model, flipping halfway through.
Notes
- Use cooked quinoa or rice according to your preference to adjust texture and flavor.
- Adjust seasoning to taste, especially salt and smoked paprika, for a richer flavor.
- Chickpea flour helps bind the mixture and adds a subtle nutty flavor.
- Flax eggs are used as a vegan binder; make sure to let them thicken properly before use.
- Olive oil is recommended for cooking but can be substituted with any vegetable oil.
- For gluten-free diets, ensure quinoa or rice is used instead of any wheat-based fillers.
- These patties can be served as a main dish, appetizer, or snack paired with dips or salads.
