Here’s a tasty and nutritious recipe for Vegan Broccoli and Quinoa Cakes. These cakes are packed with protein, fiber, and vegetables, making them perfect as a meal or snack. They are crispy on the outside, tender on the inside, and full of flavor!
Vegan Broccoli and Quinoa Cakes Recipe
Ingredients:
- 1 cup cooked quinoa (about 1/2 cup dry quinoa)
- 2 cups broccoli florets, steamed or blanched
- 1/4 cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free version)
- 2 tbsp ground flaxseed (mixed with 6 tbsp water to make a flax “egg”)
- 2 tbsp nutritional yeast (optional, for a cheesy flavor)
- 2 tbsp tahini or olive oil (for richness)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika (optional, for extra flavor)
- Salt and pepper, to taste
- 2 tbsp olive oil (or your preferred cooking oil) for pan-frying
Instructions:
- Cook the Quinoa:
- Rinse the quinoa under cold water to remove any bitterness. Then, cook it according to the package instructions (usually 1 part quinoa to 2 parts water). Once cooked, let it cool to room temperature.
- Prepare the Flax “Egg”:
- In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Stir and let it sit for 5–10 minutes to thicken. This will act as a binder for the cakes.
- Prepare the Broccoli:
- Steam or blanch the broccoli until it’s tender but still vibrant green (about 4–5 minutes). Once cooked, let it cool slightly, then chop it into small pieces. You want the broccoli to be finely chopped so it blends well with the quinoa mixture.
- Mix the Ingredients:
- In a large bowl, combine the cooked quinoa, chopped broccoli, breadcrumbs, nutritional yeast (if using), tahini (or olive oil), garlic powder, onion powder, smoked paprika (if using), and salt and pepper.
- Add the flax “egg” to the mixture and stir everything together until well combined. The mixture should be moist and easy to form into patties. If it’s too dry, add a tablespoon of water at a time until the consistency is right.
- Form the Cakes:
- Shape the mixture into small cakes, about 2–3 inches in diameter. You should get about 8–10 cakes, depending on the size you make them.
- Pan-Fry the Cakes:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Once the oil is hot, carefully add the quinoa cakes to the pan. Cook the cakes for 3–4 minutes per side, until golden brown and crispy. Be gentle when flipping the cakes so they don’t break apart.
- Serve:
- Once the cakes are crispy on both sides, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil.
- Serve the cakes warm with a dipping sauce (like vegan ranch, tahini, or hot sauce), or enjoy them on their own.
Tips:
- Baking Option: If you prefer to bake the cakes instead of frying them, preheat your oven to 375°F (190°C). Place the formed cakes on a parchment-lined baking sheet and bake for 25–30 minutes, flipping halfway through, until golden and crispy.
- Add-ins: Feel free to add other vegetables like carrots, peas, or corn to the mixture for more flavor and texture.
- Make-Ahead: You can make the quinoa cakes ahead of time and store them in the fridge for up to 3 days. They can also be frozen for up to a month. To reheat, bake or pan-fry them again to make them crispy.
These Vegan Broccoli and Quinoa Cakes are full of wholesome ingredients and great for meal prep, snacks, or a light dinner. They’re versatile, delicious, and a fantastic way to incorporate more veggies into your diet! Enjoy!
