Mixed with a lot of healthy and nutritious grains, veggies, and spices, this veggie patty recipe is great for veggie burgers. It’s also fantastic as a vegan veggie crumble (in place of ground meat) for burritos, wraps, and food pies! I used it for gyoza dumplings the other day, adding some garlic and Japanese “nira” (garlic chives), and it was so good!

Adapted from Yukitchen


  • ¼ cup uncooked wild rice
  • ⅓ cup uncooked brown rice
  • ⅓ cup uncooked quinoa
  • 1 small onion, chopped
  • 1 cup mushrooms, chopped
  • 3 to 4 cloves garlic, chopped
  • ½ cup uncooked oats
  • 3 tablespoons soy sauce
  • 1 pinch salt
  • 1 teaspoon black pepper
  • 3 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 3 cups cooked or canned black beans, rinsed and drained


  1. Place the wild rice, brown rice, quinoa, and 1 cup water in a pan. Bring to a boil, reduce heat, cover and simmer for 35 to 40 minutes.
  2. While your grains are cooking, chop the onion, mushrooms, and garlic.
  3. When grains are done, add the oats, soy sauce, salt, pepper, cumin, coriander, and cayenne pepper.
  4. Mash beans thoroughly in a bowl and add the vegetables and grains mixture. Mix well.
  5. Taste and adjust seasonings as desired.
  6. If your veggie meat is too wet and doesn’t stick together, add more oats little by little until the mixture sticks together.
  7. Form into patties. You can also wrap any unused portion and store it in the fridge for 5 to 6 days.
  8. Grill the veggie burgers over medium-high heat until it turns a little bit brown and crunchy outside.

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about the author

Yuki Matsumura

Yuki Matsumura is the creator, designer and photographer for Yukitchen. Yukitchen is where Yuki expresses her love for whole foods transformed into cute and funny characters inspired by her favorite movies, cartoons, or video games. Yuki also works as a hair and makeup model in Japan.

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