Vegan
Vegan Garlic-Herb “Steak” Chickpea Patties (6 patties)
Ingredients:
1 can (15 oz) chickpeas, drained/rinsed
1 1/2 cups mushrooms, finely chopped
1/2 small onion, finely diced
3 cloves garlic, minced (split)
1/2 cup breadcrumbs (or oat flour)
2 tbsp ground flaxseed + 6 tbsp water (flax egg)
2 tbsp soy sauce or tamari
1 tsp smoked paprika
1 tsp Italian seasoning (or oregano + thyme)
1/2 tsp black pepper
Salt to taste
2–3 tbsp oil for pan-searing
Lemon-Garlic Drizzle:
3 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove, finely minced
Pinch salt + pepper
Steps:
Mix flax + water; rest 5 min to gel.
Sauté mushrooms + onion in a little oil 6–8 min until browned and fairly dry; add 2 minced garlic cloves for last 30 sec, cool 2 min.
Mash chickpeas (leave some texture). Stir in flax egg, soy sauce, spices, mushrooms mix, and breadcrumbs.
Shape 6 patties; chill 10 min if you can (helps them hold).
Pan-sear in oil over medium heat 4–5 min per side until deeply browned; don’t flip too early.
Stir drizzle ingredients and spoon over hot patties (or brush on in the last minute).
Serve ideas:
With mashed potatoes + sautéed green beans.
In a bun with lettuce, pickles, and mustard.
Over rice with roasted veggies and extra lemon.
I've been making these vegan garlic-herb chickpea patties for several months now, and they quickly became one of my favorite plant-based meals. What I love most is how the combination of chickpeas and finely chopped mushrooms creates a hearty, meaty texture that really satisfies your cravings without using any animal products. Using a flax egg to bind the patties not only keeps things vegan but also adds a nice nutty flavor. When preparing the patties, I find that sautéing the mushrooms and onions until they are nicely browned is key to building deep savory notes, especially when combined with smoked paprika and Italian seasoning. The soy sauce adds that essential umami punch. For cooking, pan-searing in oil over medium heat helps get a delicious crust — just remember not to flip the patties too soon to avoid them falling apart. Chilling the shaped patties before cooking also helps them hold together better. The lemon-garlic drizzle really elevates the flavor, adding a fresh and tangy zest that balances the richness of the patties. I often brush the drizzle on during the last minute of cooking so it soaks in nicely. This drizzle also works well as a topping on sandwiches or served alongside the patties. Serving suggestions are versatile: I've enjoyed these patties in a bun with crisp lettuce, pickles, and my favorite mustard. They're also great on a bed of fluffy mashed potatoes paired with sautéed green beans, or over rice with roasted vegetables for a complete, nutritious meal. Overall, this recipe is a fantastic option if you're looking to add more vegan meals to your diet without sacrificing taste or texture. Plus, using pantry staples like canned chickpeas and simple seasonings keeps it easy and accessible for weeknight dinners or meal prep.
