Naual Hansen

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   I had some leftovers of pearl barley from before, so I decided to use it this way. Also there was one cabbage in the fridge waiting for a long time to be used and I knew I wanted to grill it. It’s something that we enjoy consuming as a side dish quite often.

   I decided to make vegan patties out of 75 gr of pearl barley, but combining it with other ingredients instead of doing everything the same as in previous recipe for burgers.


   The result amazed me. My first intention was to make it without garlic. At some point I was in doubt if I should maybe add garlic because it will elevate the taste. At the end I decided to stick with my previous plan and just go with it. And I didn’t regret it, on the contrary – the taste got absolutely great. Tasted as old fashioned homemade style patties that we used to eat as children with tomato sauce and mashed potatoes for Sunday family lunches, and even better – because those are made of only vegan ingredients.
    Tomato sauce was absolutely great – fried garlic added tastiness to it. The photos I took are from the first batch that I made (all together I made 2 batches) – with tomato sauce that doesn’t have a bit of flour in it. I warmly recommend you to add flour to it as it says in the recipe because it will get the right consistency.
The recipe box with a full list of ingredients and detailed instructions is under the image section of this post. You may also check out recipe and images on Instagram, as well as photos on Facebook under name Naual A. Hansen.

Easy Vegan Patties

Tasty patties made of vegan ingredients
Prep Time 35 minutes
Cook Time 15 minutes
Course Main Course
Servings 3 servings


  • Non-stick frying pan
  • High-speed blender


Ingredients for 3 large patties:

  • 75 gr of pearl barley;
  • 1,5 dcl of hot boiling water for soaking pearl barley;
  • 50 gr of onion;
  • 125 gr of fresh champignons;
  • 30 gr of ground almonds or walnuts;
  • 1/4 tsp. of ground black pepper;
  • 1/5 tsp. of salt, or a bit more;
  • 1 handful of fresh chopped parsley;
  • 4 tbsp. of cold water;
  • 5 tbsp. of vegan bread crumbs.


  • For mashed potatoes: a couple of large peeled off, cooked and mashed potatoes + vegan cooking cream + some salt + a bit of cooked mashed broccoli.
  • A piece of fresh cabbage + bit of salt + a bit of olive oil;
  • Some oil for frying.

For the tomato sauce:

  • 140 gr of double concentrated tomato puree;
  • 1 tsp. of flour;
  • 1 clove of garlic;
  • a pinch of salt;
  • a pinch of ground black pepper;
  • a pinch of sugar;
  • 1 dcl of water, add a bit more to get a thick sauce that will have satisfying thickness.

For decorating:

  • a bit of freshly chopped parsley;
  • a bit of chopped fresh red onion;
  • a bit of thick vegan cooking cream.


  • Soak pearl barley in a hot boiling water overnight. Blend drained pearl barley until crumbly consistency with 4 tbsp. of water. Add the rest of ingredients except bread crumbs and blend. Add bread crumbs, stir well and and set it aside for 4-5 min so the bread crumbs can absorb excess liquid. Make 3 large patties and fry them in a bit of oil on a mid-high temperature until golden brown.
  • Make mashed potato out of potatoes, cooking cream and salt. Take mashed broccoli and add a bit of mashed potatoes to it and stir. Fill 2 piping bags with nozzles with those 2 mixtures.
  • On a grill pan grill cabbage with the addition of a bit of olive oil and salt.
  • For the sauce: briefly fry garlic in a bit of oil, add flour and double concentrated puree and stir for half a minute, then add the rest of ingredients. Simmer for 1 min. after boiling point.
  • Serve and decorate with fresh seasoning and vegan cooking cream. Serve warm.

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