Crispy Quorn Patties with Spicy BBQ Beans and Herb Fries
Plant-based comfort food that rivals traditional burgers in satisfaction. These golden Quorn patties deliver protein and substance, paired with a tangy-sweet BBQ bean sauce spiked with smoked paprika, cayenne, and molasses. Roasted carrot fries tossed with fresh herbs add earthy crunch and natural sweetness. The sauce simmers long enough to meld spice and depth without overpowering. Best for weeknight dinners or casual entertaining, this vegan meal works for anyone seeking hearty, flavorful alternatives without compromise. What sets this version apart: the homemade BBQ sauce (no bottled shortcut), the aromatic herb fry finish, and the tomato relish base that builds umami depth. The cooking timeline is strategic, allowing components to finish simultaneously.
Ingredients
- 1 tbsp vegetable oil
- ½ onion onion, finely chopped
- 2 garlic cloves garlic, crushed
- 8.2 oz canned chopped tomatoes, small can
- 1 tbsp tomato paste
- ½ tbsp brown sugar
- ½ tbsp brown sauce
- Tabasco sauce, a few drops(optional)
- 1 tbsp white wine vinegar
- ½ tbsp mustard
- salt, to taste(optional)
- black pepper, freshly ground, to taste(optional)
- 14 oz canned beans, drained and rinsed, butter beans or cannellini
- ⅝ cup water
- ⅝ cup canned tomato puree
- ¼ cup agave nectar
- 2 tbsp balsamic vinegar
- 2 tbsp vegan Worcestershire saucesoy sauce or tamari2/3:1umamiadds glutenadds soy
adds salty edge, removes vegan status if non-vegan Worcestershire used
- 1 tbsp molasses
- ¼ tsp cayenne pepper
- ½ tsp smoked paprika
- 1 small onion onion, finely diced
- 2 tsp Dijon mustard
- 4 medium carrots carrots
- 1 tbsp cornstarch
- 1 tsp fresh herbs, finely chopped, tarragon rosemary or thymedried herbs1/3 ratioherb swap
dried concentrates flavor, may overpower
- vegetable oil, for coating fries
- Quorn vegan meatless spicy patties, per package instructions
Instructions
- 1
Heat oil and cook diced onion and crushed garlic until soft.
- 2
Add chopped tomatoes, tomato paste, brown sugar, brown sauce, Tabasco, white wine vinegar, mustard, salt, and pepper. Simmer until mixture thickens slightly, then cool.
- 3
Puree all sauce ingredients in a food processor.
- 4
Pour sauce and drained beans into a pan and simmer gently, stirring occasionally.
- 5
Heat oven to 400°F. Cut carrots into fries about ⅓" thick and toss with cornstarch and black pepper.
- 6
Coat fries with vegetable oil, spread on parchment-lined baking tray in single layer, and bake, turning halfway.
- 7
Toss cooked fries with salt mixed into chopped fresh herbs.
- 8
Cook Quorn patties according to package instructions during final cooking minutes.
- 9
Serve patties on bun topped with BBQ beans and tomato relish alongside herbed carrot fries.
Tips
Simmer the BBQ bean sauce for the full 20 minutes to allow molasses, balsamic, and spices to deepen and meld. Rushing this step flattens the flavor profile and misses the sweet-savory balance.
Toss carrot fries halfway through baking to ensure even caramelization and crispness. This prevents soggy undersides and maximizes the natural sugar concentration that creates browning.
Cool the tomato relish base before pureeing the final sauce. This prevents the food processor from releasing steam and allows cleaner, more integrated flavors without heat-driven separation.
Good to Know
Cooked patties and beans refrigerate up to 3 days. Carrot fries best eaten day-of but reheat at 375°F for 5-7 minutes to restore crispness. Sauce keeps refrigerated 4 days.
Prepare tomato relish base and BBQ bean sauce up to 2 days ahead. Cook beans and let sauce simmer 20 minutes. Refrigerate. Reheat gently before serving. Prepare carrot fries and coat with oil up to 4 hours ahead; bake fresh before service.
Serve immediately on split buns or bread of choice, topped with warm BBQ beans and tomato relish, with carrot fries on the side. Pair with pickles, coleslaw, or fresh greens for contrast.
Common Mistakes
Skip cooling the tomato relish base before pureeing to avoid steam separation and loss of emulsification in the final sauce.
Omit the halfway turn of carrot fries to prevent uneven cooking and soggy bottoms that won't crisp.
Substitutions
Vegan Options
General Alternatives
adds salty edge, removes vegan status if non-vegan Worcestershire used
texture and flavor varies significantly
FAQ
Can I freeze the cooked patties and BBQ bean sauce?
Yes. Cool both completely, then transfer to airtight containers or freezer bags. BBQ bean sauce freezes 2-3 months; cooked Quorn patties freeze 1 month. Thaw overnight in the refrigerator and reheat gently on low heat or in a 325°F oven.
What if I don't have fresh herbs for the carrot fries?
Use dried tarragon, rosemary, or thyme at one-third the amount (about 1/3 to 2/3 tsp). Alternatively, skip herbs and finish with fleur de sel and cracked pepper, or toss with garlic powder and smoked paprika for warmth.
How long does the BBQ bean sauce keep?
Refrigerated in an airtight container, the sauce lasts 4 days. Flavors actually deepen on day 2-3. Freeze up to 3 months in portions. Reheat on stovetop over low heat, stirring occasionally, adding water if sauce has thickened too much.