Are you craving a vegetarian burger to stuff your bun with?
Well, this Quinoa veggie burger with tofu and aubergine recipe may be something for you.
It’s C50-P25-F25, Vegetarian, Egg-free, Dairy-free and most of all it’s really inexpensive.

Quinoa veggie burger with tofu and aubergine

I always make these quinoa veggie burgers in advance, let them cool and store in the fridge. During the day when I need a snack or a proper meal I have them ready to go. Just heat them up and put them in a couple of corn cakes or rye buns.

This way the mid-afternoon snack is easy peasy and I only need one or two. So nourishing and complete.

Quinoa is so versatile I use it both in savoury and sweet stuff.

For instance, these Quinoa and philadelphia mini-cheesecakes are a must all year round.

There are a plethora of ideas to eat these vegetarian quinoa patties up:

in a bun or corn or rice cakes;
with a bowl full of salad along with other items, such as fresh tomatoes, pickles or whatever other vegetable is left in the fridge;
with baked potatoes or a cup of rice and so much more, just be creative.

Since I switched to a pescatarian diet, even if most of my meals are actually plant-based, I’ve been in love with all kind of vegetarian burgers, veggie patties and tots. It’s fun, effortless and, last but don’t least, flavoursome.

I’m used to making these easy veggie burgers in bulk, and then put them in the freezer saving time for afterwards….obviously only if everything is originally fresh, I mean not thawed before hand…in that case refreezing is banned.

The calories of these vegetarian burgers are pretty low, around 110 each so it’s basically a mid-afternoon or post-workout snack. Otherwise, you can pick up as many as you need for a more nutritious lunch or dinner.

Let’s come to the macros *

The nutrition facts label is at the bottom of the post.

Kcal: 109 per burger

Number of burgers: 5

Number of ingredients: 9

Carbs 50% Proteins 25% Fats 25%

How much does this recipe cost **?

To make this dish, I spent a total of € 1.92 and € 0.38 each burger. Cheap and put together in +/- 30 minutes!

To prepare these quinoa veggie burgers you’ll need

food processor
mixing bowl
dough cutter
baking paper
baking tray

How to make quinoa veggie burgers

Rinse the quinoa and cook it as written on the box, mine required 10 minutes.

Roughly chop the aubergine and the carrot and soften them in the microwave for 5-7 minutes in a proper microwaveable container.

Let them cool a little and put them in the food processor, don’t blend till completely smooth, but pulse gently instead.

Mince the tofu in the food processor and place it in the mixing bowl along with the previously cooked quinoa and all the blended veggies.
Add 2 tbsp of soy flour and stir well.

Season with salt, ground pepper, chopped parsley, and powdered nutmeg and mix everything evenly.

Set in the fridge for 10-15 minutes to make it firmer.

Line the baking tray with baking paper.

You could shape the burger using a round dough cutter filling it with 2 spoons or an ice cream spoon and then press gently the surface to the bottom, as I do…it’s easier and quicker.

Otherwise, if you haven’t this tool just shape 5 balls helping yourself with 2 spoons or an ice cream spoon and gently press them down with the palm of your hand.

Cook in the oven for 20-25 minutes at 180°C.

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Quinoa veggie burger with tofu and aubergine | Fitness food

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

quinoa veggie burger with tofu easy to make and delish

Author: Lemabor

Recipe type: veggie quinoa burger, burgers, healthy vegetarian patties

Serves: 5

Ingredients

1 medium aubergine | eggplant
120 g carrot
25 g quinoa
150 g firm tofu
1 tbsp finely chopped parsley
2 tbsp soy flour
pinch ground pepper
pinch Salt
pinch powdered nutmeg

Instructions

Rinse the quinoa and cook it as written on the box, mine required 10 minutes.
Roughly chop the aubergine and the carrot and soften them in the microwave for 5-7 minutes in a proper microwaveable container.
Let them cool a little and put them in the food processor, don't blend till completely smooth, but pulse gently instead.
Mince the tofu in the food processor and place it in the mixing bowl along with the previously cooked quinoa and all the blended veggies.
Add 2 tbsp of soy flour and stir well.
Season with salt, ground pepper, chopped parsley, and powdered nutmeg and mix everything evenly.
Set in the fridge for 10-15 minutes to make it firmer.
Line the baking tray with baking paper.
You could shape the burger using a round dough cutter filling it with 2 spoons or an ice cream spoon and then press gently the surface to the bottom, as I do...it's easier and quicker.
Otherwise, if you haven't this tool just shape 5 balls helping yourself with 2 spoons or an ice cream spoon and gently press them down with the palm of your hand.
Cook in the oven for 20-25 minutes at 180°C.