THE RECIPE JOURNAL · Main Course
Black Bean and Soy Protein Veggie Patties
These hearty patties combine black beans and soy protein for a deliciously satisfying meal that's packed with plant-based goodness. Perfect for a quick lunch or dinner, they’re easy to make and full of flavor.
FROM THE KITCHEN • Black Bean and Soy Protein Veggie Patties
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C) and lightly grease a baking sheet. In a blender or food processor, combine shelled edamame, black beans, vegetable broth, ricotta cheese, egg whites, and garlic, then blend until the mixture is smooth. Pour this into a bowl and mix in the wheat bran, oats, turmeric, chili powder, cloves, oregano, basil, Italian seasoning, and a pinch of salt. Once everything is well combined, shape the mixture into about seven patties and arrange them on the baking sheet. Pop them in the oven and bake for 20 minutes. After that, carefully flip each patty and bake for another 20 minutes or until they’re nicely browned and cooked through. Let them cool a bit before serving.
Why you’ll love it
These patties are packed with protein and fiber, making them both nutritious and filling. They offer a great plant-based alternative that’s easy to customize with your favorite spices and veggies. Plus, they hold together well and have a satisfying texture.
How to serve
Serve these patties on a toasted bun with fresh lettuce, tomato, and your favorite sauce for a tasty veggie burger. They also work great crumbled over a salad or wrapped in a tortilla with some avocado and salsa for a quick meal.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. These patties freeze well—place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months. Reheat in a skillet or oven for best texture.
