Curried Oat White Bean Veggie Burgers (Vegan, Oil-Free, No Salt or Sugar)
Looking for a hearty, flavorful veggie burger that’s as healthy as it is satisfying? These Curried Oat White Bean Veggie Burgers are a nutrient-packed plant-based alternative, made with fiber-rich oats, protein-packed white beans, fresh vegetables, and a fragrant blend of spices and herbs. They’re completely vegan, gluten-free, oil-free, and made with no added salt or sugar, making them perfect for whole food diets. Whether you’re meal prepping, planning a cookout, or just craving a wholesome homemade burger, this easy recipe will become a go-to in your kitchen!
Home-made veggie burgers just don’t get any more flavorful than these vibrant Curried Oat White Bean Veggie Burgers. You can whip up a batch of these in about 15 minutes, then simply bake them in the oven to create golden brown, “meaty” veggie burgers perfect for your next meal. Top your burger as you like it, with cashew cheese, avocados, hummus, grilled vegetables, lettuce, tomatoes and more. Or you can also enjoy them as a veggie patty at the center of your dinner plate, served with mashed potatoes, gravy, and sautéed veggies. I even love to enjoy these veggie burgers on my salad bowl, with a flavorful ranch dressing drizzled over the top. Make a big batch and freeze them in airtight containers to pull out as you want them. This yummy homemade veggie burger recipe is also great for meal prep. Put together veggie burgers in a meal prep container, along with bun and toppings on the side, to assemble and enjoy at the office later on.
Step-By-Step Guide:
Description
Home-made veggie burgers just don’t get any more flavorful than these vibrant, vegan, gluten-free Curried White Bean Oat Veggie Burgers, which are filled with creamy white beans, whole grain oats, carrots, celery, herbs and spices.
- 2 medium (about 6 ounces total) carrots, chopped in chunks
- 1 small onion, chopped in chunks
- 2 stalks celery, chopped in chunks
- 1/2 cup fresh cilantro leaves (or 1 tablespoon dried)
- 2 garlic cloves
- 1 (1-inch) piece fresh ginger root, peeled
- 1 (1-inch) piece fresh turmeric root, peeled (or 2 teaspoons ground turmeric)
- 1 small jalapeno pepper, quartered
- 1 (15-ounce) can white beans (i.e., navy, cannellini), rinsed, drained
- 1 cup old-fashioned oats
- 2 tablespoons chia seeds
- ¼ cup hemp seeds
- 1 tablespoon cumin
- 1 tablespoon gluten-free soy sauce
- 1 medium lemon, juiced
- 3 tablespoons tomato paste
- Place carrots, onion, celery, cilantro (if using fresh; if using dried add in step 2), garlic, ginger, turmeric, and jalapeno pepper in the container of a food processor. Process until vegetables or chopped finely, but not pureed or liquified.
- Add white beans, oats, chia seeds, hemp seeds, cumin, soy sauce, lemon juice, and tomato paste to the food processor container. Process until mixture is smooth and well combined, but not liquified.
- Place the veggie burger mixture in the refrigerator and chill for 1 hour, so that it is easier to shape into burgers.
- Preheat oven to 375 F.
- Spray a baking sheet with nonstick cooking spray. Scoop up veggie burger batter with a half-cup measuring cup and turn out on the baking sheet, patting with hands to form a round patty approximately 1-inch thick. Repeat to make 8 patties.
- Place in the oven and bake for about 45-50 minutes, until golden brown and firm.
- Remove from the oven and serve immediately on a bun with toppings as desired, or as a veggie patty with sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 142
- Sugar: 2 g
- Sodium: 229 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 7 g
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