Crispy Quinoa Cakes (Vegan, Gluten-Free, Nut-Free)

All I can say is thank goodness I banked a few recipe posts earlier this summer because my inspiration has been pretty dismal during this kitchen reno. Combine that with the dreaded 3rd tri “preggo brain”, and my recipe mojo just isn’t flowing like it normally does. Then there was that disaster of a crock pot recipe I made on the weekend for Eric’s birthday. The pot is still soaking in the laundry tub because when you mess up a slow cooker recipe, you pay the price. I might have to chisel it out. Thankfully, I’ve been sitting on this recipe gem since June. I don’t know how I waited that long to share it because it’s a great one! When I first made these crispy quinoa cakes they disappeared at a record pace. I think I recall eating 5 of them straight from the pan. [Then I made you wait for the recipe for 2 1/2 months! Pure evil.] The next two batches were also quickly enjoyed and made easy meals for us without much fuss. We served them as part of a weekend brunch with home fries and avocado toast, for lunch on top of a salad, and for dinner tossed into a wrap or served with roasted veggies. Oh, and I also love them for a snack, straight from the fridge (yes, cold!) slathered in hummus. So unbelievably satisfying.

For those of you who can’t tolerate beans you will be happy to know these veggie cakes don’t have a bean in sight. In fact, I think this might be the only bean-free veggie patty on my entire blog! The quinoa provides a complete protein source and gives them a wonderful chewy texture at the same time. The oven bakes them up golden and crispy – no frying required. I also made the recipe gluten-free, soy-free, and nut-free so almost anyone can enjoy these delightful crispy cakes. Whether it’s breakfast, lunch, snack time, or dinner, they make a great addition to any meal. Just don’t be surprised if your favourite way to enjoy them is straight from the baking sheet…

4.6 from 147 reviews fromreviews Crispy Quinoa Cakes Vegan, gluten-free, nut-free, refined sugar-free, soy-free By Angela Liddon Crispy quinoa cakes packed with vegetables like kale, sweet potato, sun-dried tomatoes, and more! Enjoy these as part of breakfast, lunch, or dinner. They are great with roasted home fries and avocado toast, on top of a salad, in a wrap, or enjoyed all of their own. It's important to make sure the vegetables are finely chopped for this recipe. If the pieces are too large, the patties won't stick together as well. Recipe inspired by Vegetarian Times . Yield

1 dozen cakes Prep time

25 Minutes Cook time

25 Minutes Total time

50 Minutes Ingredients: 1 1/2 cups cooked quinoa

2 tablespoons ground flax + 6 tablespoons water

1 cup destemmed and finely chopped kale

1/2 cup rolled oats, ground into a flour (use certified gluten-free if necessary)

1/2 cup finely grated sweet potato

1/4 cup finely chopped oil-packed sun-dried tomatoes

1/4 cup sunflower seeds

1/4 cup fresh basil leaves, finely chopped

2 tablespoons finely diced onion

1 clove garlic, minced

1 tablespoon runny tahini paste

1 1/2 teaspoons dried oregano

1 1/2 teaspoons red or white wine vinegar

1/2 teaspoon fine grain sea salt, or to taste

3 tablespoons gluten-free all-purpose flour (I used King Arthur) or regular all-purpose flour

red pepper flakes, to taste Directions: Preheat oven to 400°F. Line a large baking sheet with parchment paper. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken. Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm. Cool for 5 minutes on the sheet and then enjoy! Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through. Nutrition Information Serving Size 1 of 12 cakes | Calories 90 calories | Total Fat 3.5 grams

Saturated Fat 0 grams | Sodium 95 milligrams | Total Carbohydrates 13 grams

Fiber 2 grams | Sugar 1 grams | Protein 3 grams

* Nutrition data is approximate and is for informational purposes only.

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