Oven-Baked Vegan Vegetable Patties – Juicy, Fluffy & Full of Flavor

These oven-baked vegan vegetable patties are incredibly juicy, soft inside, and packed with fresh Mediterranean flavors. Made with potatoes, zucchini, carrots, peppers, and herbs, they are a healthy and satisfying plant-based alternative to traditional meat patties.

Baking instead of frying keeps them lighter while still achieving a golden exterior and tender texture. Perfect for fasting periods, vegetarian meals, or family dinners, these vegetable patties are nutritious, easy to prepare, and surprisingly filling.

Oven-Baked Vegan Vegetable Patties – Juicy, Fluffy & Full of Flavor

Recipe by George Zolis

5.0 from 1 vote

Course: Main courseCuisine: GreekDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

165

kcal

Total time

55

minutes

Juicy oven-baked vegan vegetable patties made with potatoes, zucchini, and herbs. Healthy, flavorful, and perfect for fasting or plant-based meals.

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Ingredients

Metric US

• 800 g 1.75 lb Potatoes, cut into pieces

• 4 4 Zucchini, cut into pieces

• 3 3 Carrots, cut into pieces

• 2 2 Sweet Red Peppers, diced

• 1 1 Onion, finely chopped

• 5 5 Mushrooms, chopped

• 100 g 7 tbsp Olive oil

• 3 3 Spring Onions, finely chopped

• 10 10 Fresh Mint leaves, finely chopped (or 1 tsp dried)

• 1/2 bunch 1/2 Parsley, finely chopped

• 250 g 1 2/3 cup Cornmeal

• Salt, Pepper, Thyme, Smoked Paprika to taste

How to make Vegan Vegetable Patties

• Peel the potatoes, carrots, and zucchini and cut them into pieces. Place them in a large pot.
• Add enough water to cover the vegetables and 1 tablespoon salt. Boil for about 25 minutes, until tender.
• Drain well and transfer to a bowl. Mash until smooth.
• In a pan, heat a little olive oil and sauté the onion, green onions, diced peppers, and sliced mushrooms.
• Cook until softened and lightly golden.
• Remove from heat and add the sautéed vegetables to the mashed mixture.
• Add smoked paprika, thyme, salt, pepper, mint, and parsley. Mix thoroughly.
• Add the cornmeal and mix again. If needed, add more cornmeal until the mixture can easily be shaped.
• Let the mixture rest for a few minutes to firm up.
• Shape into patties and place them on a parchment-lined baking tray.
• Lightly brush with olive oil.
• Bake in a preheated oven at 350°F (180°C) conventional heat for 35 minutes, or 340°F (170°C) fan-assisted, until golden.

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Why These Vegetable Patties Stay Juicy

Boiled vegetables create a naturally moist base, while cornmeal absorbs excess moisture and helps the patties hold their shape during baking.

Baking Instead of Frying

Oven baking offers several advantages:

• Less oil required
• Lighter texture
• Even cooking
• Healthier result

You still achieve a golden exterior without deep frying.

Perfect for Fasting & Plant-Based Diets

These patties are:

• Vegan
• Dairy-free
• Egg-free
• Rich in vegetables and fiber

They work beautifully as a main dish, burger filling, or side.

Serving Ideas

Serve with:

• Pita bread
• Tahini sauce or vegan yogurt dip
• Fresh salad
• Roasted vegetables

They also freeze well after baking.