Vegan Brown Rice Cake
Indulge in the wholesome goodness of this Vegan Brown Rice Cake recipe, a perfect blend of hearty flavors and nutritious plant-based ingredients. Made with fiber-rich brown rice, chickpea flour for protein, and the savory touch of nutritional yeast, these golden patties are packed with satisfying texture and flavor. A flax egg binds the ingredients naturally, while a hint of garlic and onion powder adds a deliciously fragrant kick. Pan-fried to crispy perfection in olive oil, these versatile rice cakes are perfect as a standalone appetizer, a side dish, or even as a protein-packed addition to your favorite salad. With a prep time of just 20 minutes plus easy cooking steps, this vegan-friendly recipe is sure to become a regular in your healthy eating routine. Perfect for those seeking vegan, gluten-free, or high-fiber options!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons flaxseed meal
- 5 tablespoons water (for flax egg)
- 0.5 cup chickpea flour
- 0.25 cup cornstarch
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped)
Instructions
1. Rinse the brown rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low heat. Cover and let simmer for 40 minutes, or until the rice is tender and the water is absorbed. Set aside to cool.
2. While the rice is cooking, prepare the flax egg by mixing 2 tablespoons of flaxseed meal with 5 tablespoons of water in a small bowl. Stir well and let it sit for about 10 minutes until it becomes gelatinous.
3. In a large mixing bowl, combine the cooked and cooled rice, flax egg, chickpea flour, cornstarch, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well combined.
4. Stir in the chopped parsley and blend everything until the mixture holds together when molded into a shape.
5. Heat olive oil in a large skillet over medium heat. Form the rice mixture into patties about 1/2 inch thick and 3 inches wide.
6. Carefully place the patties in the skillet and cook for 4-5 minutes on each side, or until golden and crispy on the outside.
7. Transfer cooked patties to a paper towel-lined plate to remove any excess oil.
8. Serve the vegan brown rice cakes warm. They can be enjoyed on their own, or paired with a salad or dipping sauce of choice.
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 8.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
