Vegan Quinoa Cake
Delightfully wholesome and packed with plant-powered proteins, this Vegan Quinoa Cake recipe is a nutritious spin on classic cakes! Perfectly flavored with aromatic spices like cumin and paprika, and enhanced by the richness of nutritional yeast, each bite offers a satisfying texture from fluffy quinoa and crisp vegetables like grated carrot and onion. Using a flaxseed meal "egg" as a vegan binder, and chickpea flour for structure, these pan-fried patties achieve golden brown perfection with just a hint of olive oil. Quick to prepare and ready in under an hour, this recipe serves as a versatile main dish or a hearty side—pair it with a bright vegan sauce or fresh salad for a meal that’s as healthy as it is delicious. Keywords: vegan quinoa cakes, plant-based patties, quinoa recipes, healthy vegan dinner, gluten-free quinoa cakes.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons flaxseed meal
- 6 tablespoons water
- 1 small (finely chopped) onion
- 1 medium (grated) carrot
- 2 cloves (minced) garlic
- 0.5 cup chickpea flour
- 0.25 cup nutritional yeast
- 0.25 cup (chopped) parsley
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside to cool.
In a small bowl, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water. Stir and let sit for about 5 minutes to thicken. This will be the flax 'egg' to help bind the cakes.
In a large mixing bowl, combine the cooked quinoa, flax 'egg', finely chopped onion, grated carrot, minced garlic, chickpea flour, nutritional yeast, chopped parsley, lemon juice, ground cumin, paprika, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Using your hands, form the mixture into firm, small patties or cakes. You should be able to make about 8 cakes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Carefully place the quinoa cakes in the skillet, leaving a bit of space between each one. Cook for about 4-5 minutes on each side, or until they are golden brown and firm.
Once cooked, remove the cakes from the skillet and place them on a plate lined with paper towels to remove excess oil.
Serve warm as a main dish or a hearty side. Enjoy with your favorite vegan sauce or a fresh salad.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2094 mg | 91% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 16.0 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1962 mg | 42% | |
*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.
