First, cook quinoa by combining 1/2 cup quinoa and 1 cup water in a small pot. Bring to boil, cover and simmer on low heat for 15 minutes.

While quinoa is cooking, cook the vegetables. Heat up a medium non-stick pan. If using oil, add oil. If oil-free, add 1/4 cup of water. Add mushrooms, onions, garlic, and red bell peppers to the pan. Add soy sauce, salt, pepper, paprika, and oregano. Cook for 5-10 minutes until onions are translucent and mushrooms and bell peppers are cooked all the way through.

In a large bowl, combine cooked quinoa, cooked vegetables, green onion, tahini, and flax eggs. Stir gently until well combined. Taste and add more seasoning as necessary. Let rest for 15 minutes. Resting will allow time for quinoa to soak up all the moisture so that your burger isn’t watery. Note: if after 15 minutes your burger is still watery, add 1 tbsp of oats or oat flour at a time. If your burger is too dry, add 1 tbsp of water at a time.

Heat up a medium nonstick pan over medium heat. Using 1/4 measuring cup, scoop out the vegetable burger mixture and transfer to the pan. Press gently to flatten. Cook 2-3 minutes on each side until each side is browned.

Store in an airtight container for up to 3 days or freeze for up to 1 month.