These Vegetarian Patties with Marinara Sauce are full of flavor and hearty enough to satisfy any appetite. Made with low carb ingredients, these meatless patties make a wholesome and filling dinner option.
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This recipe is a great low carb alternative to classic veggie burgers that often use oats or rice, like my Mom's Homemade Vegetarian Meatballs, another delicious vegetarian recipe I reach for when I want something meatless and satisfying.
Why You'll Love Vegetarian Patties
Low Carb and Keto Friendly: No breadcrumbs or grains. Just simple, whole ingredients to keep carbs in check.
Meatless and Satisfying: Even your meat loving family members won't miss the beef!
Versatile and Freezer Friendly: Easy to reheat for lunch or dinner all week.
Key Ingredients
Eggs: Help bind the patties together while adding a source of protein.
Almond Meal: A low carb substitute for breadcrumbs that adds bulk and texture.
Coconut Flour: Absorbs moisture and adds structure to the patties.
Grated Cheese: Adds flavor and helps with binding. Cheddar or mozzarella both work well.
Marinara Sauce: Brings extra flavor and moisture when warming the patties for serving.
Substitutions
Almond meal: Finely ground sunflower seed meal for a nut-free option.
Coconut flour: Use psyllium husk powder, but reduce the amount by half.
Cheddar Cheese: Try pepper jack or a dairy-free shredded cheese alternative.
Variations
- Add ½ cup chopped spinach and a clove of minced garlic to the mixture.
- Stir in 1 tablespoon of Italian seasoning and top with sliced mozzarella for a more "parm" style meal.
- Use an air fryer instead of skillet or oven. Cook at 390°F for 10 minutes on parchment paper.
Top Tips
- Let the patty mixture sit for 15 minutes before cooking to help it firm up.
- Make extra and freeze for quick lunches. These reheat beautifully!
How to Store
Refrigerate leftovers in an airtight container up to 5 days. Freeze for up to 3 months in a freezer safe container.
Reheat thawed patties in the microwave until warmed through or a 350°F oven for 15 minutes.
Serve with...
Serve these vegetarian patties warm with marinara sauce and a simple side like Garlic Mashed Cauliflower or Zucchini Noodles. You can also enjoy them burger style on a Keto Slider Roll with crisp lettuce and tomato.
More Vegetarian Recipes
- Marinated Tofu Salad
- Zucchini and Mushrooms
- Cauliflower Steaks
- Vegetarian Stuffed Zucchini
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Easy Vegetarian Patties with Marinara Sauce
Equipment
- Wooden spoon
- Large non-stick pan
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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