7 Vegan Beet and Walnut Patties With Herbs and Spices Christmas Dinner Menus

As I plan my Christmas dinner menu, I’ve been exploring various ways to incorporate vegan options that are both satisfying and festive. One standout is the beet and walnut patties, which can be enhanced with a range of herbs and spices. From smoky to citrus-infused variations, each offers a unique twist that can appeal to any palate. Intrigued by how these flavors can transform a holiday table? Let’s explore some delicious combinations together.

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Festive Beet and Walnut Patties With Rosemary and Thyme

These Vegan Beet and Walnut Patties are a delightful and nutritious option for any festive gathering. With the earthy sweetness of beets, the rich texture of walnuts, and the fragrant notes of rosemary and thyme, these patties are perfect as an appetizer or a main dish. They are not only packed with flavor but also gluten-free and plant-based, making them suitable for a wide range of dietary preferences.

Cooking Steps:

1. Prepare the Flax Egg: In a small bowl, mix the ground flaxseed with water. Set it aside to thicken for about 5-10 minutes, which will act as a binding agent for your patties.
2. Sauté Aromatics: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes, until the onion becomes translucent and fragrant.
3. Combine Ingredients: In a large mixing bowl, combine the cooked beets, chopped walnuts, cooked quinoa, sautéed onion and garlic, minced rosemary, and thyme. Mix well to ensure even distribution of ingredients.
4. Add Binder: Once the flax egg has thickened, add it to the beet mixture along with salt and black pepper. Mix thoroughly until everything is well combined. If the mixture is too wet, gradually add gluten-free breadcrumbs until the desired consistency is reached.
5. Form Patties: With wet hands, take a portion of the mixture and shape it into a patty about ½ inch thick. Repeat with the remaining mixture, placing the formed patties onto a lined baking sheet.
6. Cook Patties: In the same skillet used for the onions, heat the remaining olive oil over medium heat. Carefully add the patties and cook for about 4-5 minutes on each side or until they are golden brown and crispy. You may need to cook in batches depending on the size of your skillet.
7. Serve: Once cooked, transfer the patties to a serving platter. They can be enjoyed warm or at room temperature. Serve with your choice of dipping sauce or alongside a fresh salad for a light meal.

Enjoy these hearty and festive beet and walnut patties!

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Spicy Beet and Walnut Patties With Cumin and Coriander

These Spicy Beet and Walnut Patties with Cumin and Coriander offer a bolder twist on a beloved classic. Infused with warm spices, these patties are both nutritious and satisfying. The combination of beets and walnuts, spiced with earthy cumin and fresh coriander, creates a delightful flavor profile that is ideal for a light meal or a flavorful appetizer. Perfect for those looking to add more plant-based options to their diet, these patties are also gluten-free!

Cooking Steps:

1. Prepare the Flax Egg: In a small bowl, combine the ground flaxseed with water and let it sit for about 5-10 minutes until it thickens. This flax egg will act as a binder for the patties.
2. Sauté Aromatics: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until the onion becomes soft and translucent.
3. Add Spices: Stir in the ground cumin and ground coriander to the onion and garlic mixture. Sauté for an additional minute until the spices become fragrant.
4. Combine Ingredients: In a large mixing bowl, combine the cooked beets, chopped walnuts, cooked quinoa, and the sautéed onion and spice mixture. Mix well to ensure all ingredients are evenly distributed.
5. Add Binder: Once the flax egg is thickened, mix it into the beet mixture along with salt, black pepper, and fresh cilantro. Blend everything together thoroughly. If the mixture seems too wet, gradually add gluten-free breadcrumbs until you can easily form patties.
6. Form Patties: With wet hands, take portions of the mixture and shape them into patties that are about ½ inch thick. Place the formed patties on a lined baking sheet.
7. Cook Patties: In the same skillet used earlier, heat the remaining 1 tablespoon of olive oil over medium heat. Carefully add the patties and cook for 4-5 minutes on each side, or until they are golden brown and heated through.
8. Serve: Once cooked, remove the patties from the skillet and let them drain on a paper towel briefly. Serve warm, garnished with additional cilantro if desired. Enjoy your spicy beet and walnut patties!

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Herb-Infused Beet and Walnut Patties With Dill and Parsley

These Herb-Infused Beet and Walnut Patties are a delicious and vibrant addition to any meal. The combination of roasted beets and crunchy walnuts is elevated by the fresh flavors of dill and parsley, making these patties not only tasty but also visually appealing. Perfect for serving atop salads, in pita bread, or on their own, these plant-based patties are sure to be a hit for herb lovers!

Cooking Steps:

1. Prepare the Flax Egg: In a small bowl, combine the ground flaxseed with water. Let it sit for about 5-10 minutes until it thickens, creating a flax egg that will serve as the binder for the patties.
2. Sauté Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking for about 3-4 minutes until the onions have softened and become translucent.
3. Combine Fresh Herbs: Once the onions are softened, remove the skillet from the heat and stir in the freshly chopped dill and parsley. Allow the mixture to cool slightly.
4. Mix Ingredients: In a large mixing bowl, add the cooked beets, chopped walnuts, cooked quinoa, and the cooled onion and herb mixture. Stir to combine everything evenly.
5. Integrate Binder: After the flax egg has thickened, add it to the beet mixture along with salt and black pepper. Mix thoroughly until all components are well-integrated. If the mixture appears too moist, gradually add the gluten-free breadcrumbs until achieving the desired consistency for shaping patties.
6. Form Patties: Use wet hands to scoop portions of the mixture and form them into patties about ½ inch thick. Arrange the formed patties on a plate or cutting board.
7. Cook Patties: In the same skillet, add the remaining tablespoon of olive oil and heat over medium heat. Cook the patties for about 4-5 minutes on each side until they are golden brown and heated through. Depending on the size of your skillet, you may need to cook them in batches.
8. Serve: Once cooked, transfer the patties to a serving plate. Garnish with additional fresh herbs if desired, and enjoy warm with your choice of dipping sauce or as part of a larger meal.

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Smoky Beet and Walnut Patties With Paprika and Chipotle

These Smoky Beet and Walnut Patties with Paprika and Chipotle are a bold and flavorful twist on traditional veggie patties. Infused with the warmth of smoked paprika and a kick from chipotle, these vibrant patties are perfect for grilling or baking and make a fantastic addition to burgers, salads, or as a protein-packed snack on their own.

Cooking Steps:

1. Prepare the Flax Egg: In a small bowl, combine the ground flaxseed with water. Allow it to sit for about 5-10 minutes until it thickens, forming a flax egg which will help bind the patties together.
2. Sauté Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3-4 minutes until the onions are tender and translucent.
3. Add Spices: Once the onions have softened, stir in the smoked paprika and chipotle powder. Cook for another 1-2 minutes, allowing the spices to become fragrant, and then remove the skillet from heat to cool slightly.
4. Combine Ingredients: In a large mixing bowl, add the cooked beets, chopped walnuts, cooked quinoa, and the cooled onion-spice mixture. Stir everything together until well combined.
5. Mix in the Binder: After the flax egg has thickened, add it to the beet mixture along with salt and black pepper. Stir thoroughly until all ingredients are evenly mixed. If the mixture seems too wet, gradually add the gluten-free breadcrumbs until the mixture holds together and is easy to shape.
6. Shape the Patties: With wet hands, scoop portions of the mixture and form patties about ½ inch thick. Arrange the patties on a plate or cutting board.
7. Cook the Patties: Preheat your grill or oven to a medium heat. If grilling, lightly brush the patties with olive oil and grill for 5-6 minutes on each side until heated through and slightly charred. For baking, place the patties on a parchment-lined baking sheet and bake at 375°F (190°C) for about 25-30 minutes, flipping halfway through, until they are firm and golden.
8. Serve and Enjoy: Once cooked, serve the smoky beet and walnut patties warm on a bun, with toppings of your choice, or alongside a vibrant salad for a nutritious meal.

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Citrus-Zested Beet and Walnut Patties With Lemon and Orange

Citrus-Zested Beet and Walnut Patties with Lemon and Orange are a refreshing and vibrant twist on traditional veggie patties. The bright flavors of lemon and orange zest combined with earthy beets and crunchy walnuts create a delightful balance that is perfect for a summer barbecue, served in a sandwich, or enjoyed on their own as a nutritious snack.

Cooking Steps:

1. Prepare the Flax Egg: In a small bowl, combine the ground flaxseed with water. Let it sit for 5-10 minutes until it thickens and forms a flax egg, which will help bind the patties.
2. Sauté Aromatics: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion becomes tender and translucent.
3. Add Zests: Once the onion is soft, remove the skillet from heat and stir in the lemon and orange zest. Allow the mixture to cool slightly.
4. Combine Ingredients: In a large mixing bowl, mix together the cooked beets, chopped walnuts, cooked quinoa, and the cooled onion-zest mixture. Stir everything well to create a uniform mixture.
5. Mix in the Binder: Add the thickened flax egg to the beet mixture, along with salt and black pepper. Stir until all ingredients are fully combined. If the mixture seems too moist, gradually add the gluten-free breadcrumbs until it holds together and is easy to shape.
6. Shape the Patties: With your hands dampened, scoop portions of the mixture and form them into patties. Aim for a thickness of about 1 inch for even cooking.
7. Cook the Patties: Heat the remaining tablespoon of olive oil in the skillet over medium heat. Add the patties in batches, ensuring not to overcrowd the pan. Cook for 4-5 minutes on each side, or until golden brown and heated through.
8. Serve: Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve warm, garnished with additional lemon or orange slices if desired. Enjoy these delicious patties on their own, in a sandwich, or atop a fresh salad.

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Mediterranean Beet and Walnut Patties With Oregano and Basil

Mediterranean Beet and Walnut Patties with Oregano and Basil are a delicious and hearty option for anyone seeking a plant-based meal that’s full of flavor. Featuring earthy beets, crunchy walnuts, and aromatic Mediterranean herbs, these patties can be served on their own, in a pita with fresh veggies, or as a side dish. They are easy to prepare and are sure to impress both vegans and non-vegans alike!

Cooking Steps:

1. Prepare the Flax Egg: Start by mixing the ground flaxseed with water in a small bowl. Set it aside for about 5-10 minutes until it thickens, creating a flax egg that will help bind your patties together.
2. Sauté Aromatics: In a skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is tender and translucent.
3. Add Herbs: Remove the skillet from heat and stir in the chopped fresh oregano and basil. Allow this mixture to cool slightly, so it doesn’t cook the other ingredients when combined.
4. Combine Ingredients: In a large mixing bowl, combine the cooked beets, chopped walnuts, cooked quinoa, and the cooled onion-herb mixture. Stir well to ensure all ingredients are evenly mixed.
5. Incorporate the Flax Egg: Add the thickened flax egg to the beet mixture, seasoning it with salt and black pepper. Mix thoroughly until all the ingredients are combined. If the mixture appears too moist, gradually mix in the gluten-free breadcrumbs until it’s easy to shape.
6. Shape the Patties: With damp hands, take portions of the mixture and form them into patties about 1 inch thick. This thickness allows for even cooking.
7. Cook the Patties: Heat the remaining tablespoon of olive oil in the skillet over medium heat. Once hot, carefully add the patties to the pan, cooking them for about 4-5 minutes on each side until they are golden brown and crispy.
8. Serve and Enjoy: Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil. Serve warm with your choice of dipping sauce or in a sandwich with fresh vegetables. Enjoy your Mediterranean Beet and Walnut Patties!

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Sweet and Savory Beet and Walnut Patties With Maple and Ginger

Sweet and Savory Beet and Walnut Patties with Maple and Ginger are an innovative twist on traditional veggie patties, perfectly balancing the earthiness of beets with the warmth of ginger and the sweetness of maple syrup. These patties are not only delicious but are also packed with nutrients, making them an ideal choice for a wholesome, plant-based meal. They can be served with a tangy yogurt sauce or enjoyed in a sandwich, providing a satisfying experience for both vegans and non-vegans.

Cooking Steps:

1. Prepare the Flax Egg: Begin by mixing the ground flaxseed with water in a small bowl. Allow it to sit for about 5-10 minutes until it thickens into a gel-like consistency, which will act as a binder for your patties.
2. Sauté Aromatics: In a skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion turns tender and translucent. Add the grated fresh ginger and sauté for an additional minute until fragrant.
3. Mix Sweetness: Remove the skillet from heat and stir in the maple syrup to add a sweet depth of flavor to the onion and ginger mixture. Allow this mixture to cool slightly before combining with other ingredients.
4. Combine Ingredients: In a large mixing bowl, combine the cooked beets, chopped walnuts, cooked brown rice, and the cooled onion-ginger-maple mixture. Stir everything together thoroughly to ensure each ingredient is evenly distributed.
5. Add the Flax Egg: Incorporate the thickened flax egg into the beet mixture, followed by adding salt and black pepper for seasoning. Mix everything well until the mixture is cohesive. If it feels too wet to shape, gradually add gluten-free breadcrumbs until you reach a good consistency for forming patties.
6. Shape the Patties: With damp hands to prevent sticking, take portions of the mixture and mold them into patties about 1 inch thick. Make sure they are compact enough to hold together during cooking.
7. Cook the Patties: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Once hot, carefully place the patties in the skillet, ensuring not to overcrowd them. Cook for about 4-5 minutes on each side, or until they are golden brown and crisp.
8. Serve: Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve warm with a side of tahini sauce or in a pita with fresh vegetables for a delicious meal. Enjoy!