These Vegetarian Patties with Marinara Sauce are so full of delicious flavor, you won't even miss the meat. These homemade meatless burgers are a low carb keto recipe, are super filling and satisfying and even your most dedicated meat eater will love this recipe!
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❤️ Why you'll love it
Plant-based ingredients: this homemade veggie burger is made plant based ingredients with the addition of eggs and cheese to boost protein and bind the patties together.
Low Carb Keto Recipe: A regular vegetarian burger recipe is usually packed with carbohydrates by using oatmeal, bread crumbs, or brown rice as a filler, this recipe uses the magic of eggs and coconut flour to act as binders.
Delicious meal: These homemade veggie patties are a delicious meal alternative for beef burgers and are great for potluck or family dinner with a side salad. and warmed up the next day for lunch!
🥘 Ingredients
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Large eggs: this ingredient requires the eggs to make it work. You could use a liquid egg substitute or plant based egg substitute if preferred.
Vegetable Broth Base: I love the better than bouillon brand which is a concentrated paste.
All natural almond butter or all natural peanut butter
Walnuts: add texture to the burgers.
Mozzarella cheese: use part skim shredded, or use a dairy free mozzarella cheese.
Parmesan cheese: not all parmesan cheese is vegetarian, 365 Parm by Whole Foods is made with microbial enzymes, so it is vegetarian. You can also use a vegan parmesan cheese.
Onion: white or yellow.
Almond meal: there is a difference between almond meal and almond flour. Almond meal is a coarser grind and this is what you need for this recipe.
Coconut flour: this is an important part of the recipe and can't really be substituted. It is used because it absorbs liquid and thickens the mixture.
Avocado oil: or olive oil
Fresh basil: to add freshness and flavor
Marinara Sauce: there are a few low carb brands out there. I highly recommend Rao's marinara sauce.
🔪 Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together eggs, bouillon concentrate, and almond butter.
- Stir the almond meal, coconut flour, onions, mozzarella, and parmesan cheese into egg mixture and until combined.
- Stir in the chopped walnuts. Set aside to rest for 15 minutes.
- Heat a large frying pan over medium heat until hot. Add avocado oil and swirl to coat pan.
- Using a 1 tablespoon sized scoop, scoop vegetarian patties batter out of mixing bowl and place in hot skillet. Flatten the patty slightly so it is shaped like a thick pancake.
- Fry patties for about 1-½ minutes, until lightly browned on bottom. Reduce to medium-low heat if needed to prevent burning. Carefully flip patties over and cook another 1-½ minutes.
- Remove from skillet and place vegetarian patties on a paper towel lined plate. Repeat the last two steps until all patties have been fried.
- Place fried vegetarian patties in a baking dish and pour 1-½ cups marinara sauce over top.
- Bake 20 minutes, or until sauce and patties are warmed through.
- Store any leftovers in refrigerator up to 1 week or in freezer up to 3 months.
🥄 Equipment
Large bowl
Hand whisk
Wooden spoon
Small scoop: you want at least a tablespoon sized scoop
Large non-stick pan: to fry the veggie patties
Square baking dish: for warming the patties in the oven with the sauce
🥫Storage
Refrigerate: store leftover vegetarian patties in an airtight container in the fridge up to 5 days.
Freeze: store in a freezer safe airtight container up to 3 months.
Reheat: warm leftover thawed veggie patties in the microwave or in a 350 degree oven for 15 minutes, until warmed.
📖 Variations
- Instead of frying these patties in a skillet, bake on a parchment paper lined baking sheet at 350 degrees for 25 minutes, until patties are dry on the top and have turned golden brown, turning after 15 minutes.
- These vegetarian patties can also be made in the air fryer, just line the basket or tray with parchment paper and air fry at 390 degrees for 10 minutes.
- Add 1 tablespoon red chili powder and ½ cup chopped black beans, and ¼ cup finely diced bell pepper. (note if adding beans, the recipe will no longer be keto)
- Stir in your favorite salt-free seasoning blends
💭 Tips
- For best results, allow patty mixture to sit at least 15 minutes to allow the mixture to thicken.
FAQ
You can follow a vegetarian diet when on keto. Processed foods should not be consumed on the keto vegetarian diet, just as they are not consumed on the regular keto diet. It is a little more work and thought put into it to be a vegetarian on keto, but it is not impossible.
What can a vegetarian eat on keto?
Since a vegetarian still will eat eggs and dairy it is entirely possible to be keto. Many vegetarian recipes incorporate eggs and dairy as ingredients and is a great way to be sure you are getting protein in the diet.
Can a vegetarian consume higher carbs on the keto diet?
A vegetarian should stay at 35 grams of carbs per day. This is achievable by consuming the eggs and dairy, along with plenty of low carbohydrate vegetables. And, don’t forget the fat! Avocados are vegetarian and are a great source of fat, fiber, and is low carb!
📚 Related Recipes
One of my favorite plant based salads of all time Marinated Tofu Salad recipe.
Almond Flour Pizza Crust is a delicious low carb keto alternative to the regular pizza dough.
🍽 Serve with...
Serve these veggie burger patties with the marinara sauce and a side of pasta. They also make a good veggie burger served on burger buns and topped with your favorite toppings.
The Last Word
This vegetarian recipe relies on eggs, cheese, almond meal, and coconut flour to form the patties. They are really similar to a keto pancake, except they are savory. This is ok for the plant based diet as it does not have to be vegan to be plant based as dairy and eggs can be consumed.
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📖 Recipe
Easy Vegetarian Patties with Marinara Sauce
Equipment
- Small scoop
- Large non-stick pan
- Square baking dish
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 6 large large eggs
- 1 tablespoon concentrated bouillon base
- 1 tablespoon all natural almond butter
- ½ cup chopped pecans
- ½ cup mozzarella cheese , shredded
- ¼ cup parmesan cheese , grated
- ⅓ cup onion , diced fine
- 1 cup almond meal
- ¼ cup coconut flour
- 1 tablespoons avocado oil
- 1 tablespoon fresh basil , chopped
- 1½ cups low carb marinara sauce
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together eggs, bouillon concentrate, and almond butter.
- Add the almond meal, coconut flour, onions, mozzarella, and parmesan cheese to egg mixture and stir until combined.
- Stir in the chopped walnuts. Set aside to rest for 5 minutes.
- Heat a large skillet over medium high heat. When hot, coat with a small amount of avocado oil.
- Using a 1 tablespoon sized scoop, scoop vegetarian patties batter out of mixing bowl and place in hot, oiled skillet. Flatten the patty slightly so it is shaped like a thick pancake.
- Fry patties for about 1-½ minutes, until lightly browned on bottom. Carefully flip patties over and cook another 1-½ minutes.
- Remove from skillet and place vegetarian patties on a paper towel lined plate. Repeat the last two steps until all patties have been fried.
- Place fried vegetarian patties in a baking dish and pour 1-½ cups marinara sauce over top.
- Bake 20 minutes, or until sauce and patties are warmed through.
- Store any leftovers in refrigerator up to 1 week or in freezer up to 3 months.
Don Hanna says
My mother in law used to take these to Sabbath potluck