Vegan and Gluten Free Breakfast Patties

I am a vegetarian and always struggle with the fact that a majority of “meatless” substitutes are made of wheat.  I have come up with a great alternative that is packed with protein and is much healthier.  My main ingredient is amaranth.  This is a grain similar to quinoa but packs an even heavier amount of protein per serving. You can read more about it here. Enjoy!


1 cup of amaranth (or quinoa) cooked (will become more than one cup)
3/4 cup gluten free bread crumbs
1 tsp white miso paste
1 tbs avocado oil (for mixture)
2 tbs nutritional yeast
1 tbs tamari soy sauce (gluten free)
1 tbs ground sage
1 tsp nutmeg
1 tsp thyme
1 tbs sugar


Cook the amaranth in a rice cooker. 3 cups of water per 1 cup of amaranth. Once cooked and cooled off, mix remaining ingredients into the amaranth.

 Heat an oil coated frying pan over medium-high heat.  Fry spoonful size patties until brown on each side. When cooked, dry on paper towel covered platter to remove excess oil.

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