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Baked Vegan Quinoa Hash Browns
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4 from 3 votes

Baked Vegan Quinoa Hash Browns

These baked vegan quinoa hash browns are simple to make and deliciously crispy. They're made with a short list of easy-to-find ingredients, including Bob's Red Mill's white quinoa, almond flour, and flaxseed meal. Pair them with tofu scramble for a filling weekend brunch or enjoy them all on their own.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 25 hash browns
Author: Ashley


  • 1 cup Bob's Red Mill White Quinoa
  • 2 cups filtered water, divided
  • 3 tablespoons Bob's Red Mill Flaxseed Meal
  • 2 tablespoons olive oil
  • 1/2 cup Bob's Red Mill Fine Almond Flour
  • 1 tablespoon fresh lemon juice
  • 3/4 to 1 teaspoon sea salt, to taste
  • 1/2 teaspoon garlic powder
  • Freshly ground black pepper, to taste


  • Preheat the oven to 400F. Line a large baking pan with parchment paper.
  • Thoroughly rinse the quinoa in a fine-mesh sieve or colander. Then, add it to a medium saucepan along with 1 3/4 cups of the water. Bring to a boil, and cook over medium heat for 10 to 12 minutes, uncovered, or until the quinoa has absorbed most of the water, stirring occasionally. Remove from the heat, fluff with a fork, cover, and let stand for 5 minutes.
  • While the quinoa cooks, in a large mixing bowl, whisk together the remaining 1/4 cup filtered water, the flaxseed meal, and the olive oil. Let stand for 10 minutes to thicken.
  • Transfer the cooked quinoa to the mixing bowl with the flaxseed mixture. Stir in the almond flour, lemon juice, salt, garlic powder, and black pepper until incorporated.
  • Use a 1 1/2-tablespoon cookie scoop to scoop out and compact mounds of the quinoa mixture. You want to really compress and compact them into the scoop. Drop each mound onto the baking tray. Once you've formed all of the dough into mounds (you should have about 24 mounds), wet your fingers and use them to press the mounds into small round patties.
  • *Bake the patties for 14 to 16 minutes. Then, very gently flip each and bake for another 12 to 14 minutes, or until golden and crisp on both sides.
  • Serve immediately.


*There’s no need to add any additional oil to these hash browns, but for an extra treat, you can brush the formed patties with olive oil before baking and after flipping. This will encourage them to crisp up even more.
**These "hash browns" are best enjoyed fresh from the oven. Since this recipe makes a generous batch (i.e., 25 hash browns), you can freeze any unbaked patties for up to 1 month and thaw and bake them according to instructions just before serving.