My Veggie Burger (vegan, onion and garlic free)

Veggie burgers are pretty much a staple here. Especially with spring coming and cookouts being nearer on the seasonal horizon.

Here is a favorite in our home : It’s vegan and has been tweaked to be perfectly flavorful without the use of garlic or onion!

Vegan Veggie Burger (makes 4 very filling patties)

  • 1 to 1 1/2 cups of finely minced or grated veggies of choice*                                                             * This week, I had miniature sweet peppers, mushrooms and baby spinach.
  • 2 TBSP Bragg’s Sauce
  • 1 1/2 cups quick oatmeal
  • 1/4 cup sesame seeds
  • 1/4 tsp celery seeds
  • 1/4 tsp dried herbs
  • 1/8 tsp Himalayan pink salt
  • 1/8 tsp white pepper
  • 2 flax eggs (recipe will follow)

Olive oil to cook in skillet

Flax egg

Combine 1 TBSP of flax meal (or finely ground flax seeds) with 1/4 cup of boiling water and let stand until thickened. For this recipe, make this twice!

Veggie burger 1

Start by sauteing your veggies for a minute or two in a bit of olive oil and the Bragg’s Sauce, just to sweat out the juices. I find this makes the patties juicier and also makes sure that the veggies aren’t raw in the burger itself. Set aside.

Veggie burger 2

In a large bowl, whisk together oatmeal, sesame seeds, herbs, spices and seasonings. Then, add the sauteed veggies, making sure to scrape all the Bragg’s sauce an the veggie juices off the bottom of the pan, and mix everything together.

Veggie burger 3

Boil your water and make your flax eggs. Let stand until the texture is similar to that of an egg : thickened but not stiff. Incorporate the “eggs” with a spatula. Make sure that the liquid coats all the ingredients.

Separate the mixture 4 equal parts, form patties.

Veggie burger 4

In a hot skillet with oilve oil, cook on each side for about 5 minutes or until the patties brown.

Serve as you like! 🙂

Veggie burger 5 Veggie burger 6


Feel free to mix it up : The ratios are perfect, but the seasonings, herbs, veggies, can all be altered!

Bon appétit!

About Yanic A.

Hello to all of you and thank you for stopping by! My name is Yanic. I'm a wife to a wonderful husband, a mother of 2 beautifully complex and unique children and a lover of all things inspiring. Having started a personal journey of self discovery when I found out I was pregnant with my daughter 4 years ago, I've since embraced a daily life of simpler pleasures and gratitude. As we get to know each other, you will know me as a quilter, a gardener, a Tao cultivator, a vegetarian foodie, a true believer in a healthy family life as being the secret to my happiness and hopefully as time goes on, a friend... I will try to share with you my days as they unfold, speaking of my happy successes without censoring my challenges, trying to make this blog a true portrait of the ever-changing path that I have chosen for myself. I'm hoping to find in these pages others to share with and learn from, bringing to light the absolute connection in all things and people, showing this world as being a true community.
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14 Responses to My Veggie Burger (vegan, onion and garlic free)

  1. Looks delish! Can’t wait to try it 🙂


  2. cporzio says:

    yummy, this looks delicious! thanks for sharing!


  3. Kathleen says:

    These look delicious! Thank you for sharing the recipe!


  4. Pingback: Sundried Tomato Pesto (Vegan, Garlic and onion free) | Family, Faith, Food and Fabric

  5. I liked this recipe. It had a good flavor.


  6. Nancy says:

    Sounds delish!! What kind of herbs would you recommend?


    • Yanic A. says:

      Anything you have on hand really. I try to have fresh herbs as much as possible to have them be more fragrant. Right now, we are on a cilantro kick! But in winter, deep flavoured herbs like thyme and sage tend to warm my soul.


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