Sagey Leek and White Bean Patties (Vegan) Recipe
Sagey Leek and White Bean Patties are brimming with all the savory holiday flavors! Perfect for making ahead time. Serve them up with mashed potatoes, cranberry sauce and mushroom gravy for a satisfying vegan feast! Gluten-free adaptable.
How to Make the Best Sagey Leek and White Bean Patties (Vegan)
These Sagey Leek and White Bean Patties are the ultimate plant-based main course for your holiday table or any cozy autumn dinner. Packed with earthy mushrooms, fragrant fresh sage and rosemary, and creamy white beans, these patties deliver all the warmth and comfort of traditional holiday fare without any meat.
What makes these patties special is the combination of textures and flavors—the chia seeds create a perfect binder while the toasted sunflower seeds add a subtle crunch. The leeks bring a mild, sweet onion flavor that pairs beautifully with the woodsy herbs. They’re incredibly satisfying served alongside creamy mashed potatoes, tangy cranberry sauce, and rich mushroom gravy.
The best part? You can make these patties ahead of time. Bake them, refrigerate for up to three days, then simply pan-fry until golden and crispy when you’re ready to serve. It’s the kind of make-ahead dish that makes holiday entertaining so much easier while still impressing your guests with a delicious, thoughtful vegan option.
Sagey Leek and White Bean Patties (Vegan)
Sagey Leek and White Bean Patties are brimming with all the savory holiday flavors! Perfect for making ahead time. Serve them up with mashed potatoes, cranberry sauce and mushroom gravy for a satisfying vegan feast! Gluten-free adaptable.
Ingredients
Chia Egg
Vegetable Mixture
Patty Base
For Frying
Instructions
Prepare the Chia Egg
- Soak chia seeds with bean water, vegetable stock, or water. Set aside while preparing other ingredients.
Cook the Vegetables
- In a pot over medium-high heat, sear mushrooms in olive oil for 6-8 minutes, stirring often.
- When mushrooms start to brown, add celery, leeks, garlic, sage, and rosemary. Sauté another 8 minutes or until leeks soften.
- Add salt and white pepper, then transfer to a large bowl and set aside.
Form the Patties
- Process bread crumbs to somewhere between a coarse and fine meal. Add sunflower seeds and process just enough to break seeds down a bit.
- Add the breadcrumb mixture to the leek-mushroom mixture.
- Process beans until chunky-smooth and add to the bowl.
- Mix Better Than Bouillon paste and vinegar into the soaked chia seeds until totally incorporated.
- Add chia mixture to the bowl and combine all ingredients well.
- With a scoop or your hands, form patties and place on a parchment-lined baking sheet.
Bake and Serve
- Bake at 350°F for 20 minutes.
- At this point you can refrigerate the patties for up to 3 days before serving.
- To serve, fry patties over medium-high heat with 2-3 tablespoons of avocado oil, 3-5 minutes each side until a golden crust forms. Add more oil as needed.
Notes
- These patties are perfect for making ahead—they can be refrigerated for up to 3 days after baking.
- For a gluten-free version, use certified gluten-free bread crumbs.
- The mushroom variety you choose will affect the flavor—maitake and shiitake add a more earthy, umami taste.
