Double-Decker Red Quinoa Sandwich

Double-Decker Red Quinoa Sandwich Recipe

By Veegs

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 35 minutes


½ cup red quinoa

1 cup vegetable broth

4 large portabella mushroom caps

2 tablespoons coconut oil, divided

¼ cup finely chopped onion

½ cup raw pecans

2 green spring onions, chopped

2 teaspoons rice wine vinegar

1 teaspoon garlic powder

2 tablespoons nutritional yeast

2 tablespoons raw shelled hempseed

¼ cup flour

3 whole wheat burger buns

Toppings and condiments: lettuce, tomatoes, red onion, mustard, dairy-free spicy mayo


1Place the quinoa in a sieve and rinse well. Combine the quinoa and broth in a small saucepan. Bring to a boil, cover, and reduce to a simmer. Cook for 10 to 15 minutes or until the broth is absorbed. Remove from the heat and let set with the cover on for 5 minutes.

2Remove the gills from the mushrooms and discard. Chop up the mushroom caps.

3Heat 1 tablespoon oil in a large skillet. Add the onion and mushrooms and sauté for 10 minutes. Add the pecans and sauté for 5 more minutes. Remove from the heat and let cool.

4Add the mushroom mixture, green onion, and vinegar to a food processor. Process until very fine. It will not be smooth.

5Transfer to a large bowl and add the quinoa, garlic powder, nutritional yeast, hempseed, and flour. Mix until well blended. Form into six patties the size of the burger buns.

6Heat remaining oil in a large skillet and fry one patty at a time so that you can flip it easily. Fry until golden brown on each side.

7Assemble the double deckers: Lay down the bottom of the bun, add mustard, lettuce, patty, red onion, lettuce, dairy-free spicy mayo, patty, dairy-free spicy mayo, tomatoes, and top of bun.

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