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Meet My Meatless Patties (pictured)

Prep Time

10 min. (plus about 15-20 min. if quinoa is uncooked)

Prep Notes

For any of us that want a little meaty taste without preparing meat, or having to worrying about where it has come from! Look no further than this complete protein, vegan, hearty option. These have a kick of kimchi atop and a stronger flavor profile with the favorite vegan B12 source: nutritional yeast, paired with tahini (a bio-available source of calcium)! All I can say is whip these up and enjoy!

*If starting with uncooked quinoa, cook the quinoa by bringing a medium sized pot with 1 cup of water to a boil. Once boiling, pour ½ cup of quinoa in the pan and let simmer with the lid on for 15-20 min.

Cooking Time

10 min.


3 patties


  • 1 Tbsp tahini
  • 1 Tbsp nutritional yeast
  • ½ tsp finely chopped parsley, plus extra for garnish
  • 1 clove garlic
  • ½ cup kidney beans
  • ½ cup cooked quino
  • a pinch of sea salt (Himalayan or Celtic)
  • 2 Tbsp avocado oil
  • 6-8 brown cremini mushrooms
  • ¼ big white onion, sliced
  • black pepper
  • kimchi for overtop (1 Tbsp per patty)
  • 3 collard greens-1 per patty (optional for the “bun”)


  1. Mix together the nutritional yeast, tahini, and finely chopped parsley. 
  2. Coarsley chop the clove of garlic and put in a food processor with the kidney beans, quinoa, and pinch of salt until the mixture is blended quite smoothly and holds together easily.
  3. Put in the nutritional yeast mixture and processes until it is fully combined with the rest. Taste to see if you’d like more salt.
  4. Slice your onions and mushrooms and cook them in the skillet over medium heat with avocado oil and a sprinkle of black pepper until the onions become translucent and the mushrooms soft. Divide and place them evenly among your collard leaves.
  5. Scoop out the patty mixture into small ball formations and place on the skillet with more avocado oil in the pan, again on medium heat. Press down on them with a spatula to form patties. Flip them when it’s easy to get your spatula underneath the patties. Cook until preferred darkness.
  6. Place patties on top of the mushroom mix in the collards, scoop out some kimchi to place overtop and garnish with parsley! Enjoy!