Vegan Broccoli and Quinoa Cakes
These Vegan Broccoli and Quinoa Cakes are not only delicious but also easy to make. Packed with tender broccoli and nutty quinoa, they offer a delightful crunch on the outside while staying soft and flavorful inside. Whether you’re looking for a quick appetizer, a satisfying lunch, or a light dinner, these cakes are sure to please vegans and non-vegans alike. Plus, they’re a fantastic way to use up leftover quinoa!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 cakes
- Estimated Calories: 200 per cake
Ingredients
- 1 cup cooked quinoa, cooled
- 1 cup steamed broccoli, finely chopped
- 1/4 cup bread crumbs
- 1/4 cup all-purpose flour
- 1/4 cup onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp nutritional yeast
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- Optional: Vegan mayonnaise, tahini, or sriracha for serving
Instructions
- Make sure your quinoa is fully cooked and cooled.
- Steam the broccoli until it’s tender, then chop it finely.
- In a large bowl, mix together the cooked quinoa, chopped broccoli, bread crumbs, flour, onion, garlic, nutritional yeast, paprika, salt, and black pepper.
- Stir everything together until well combined. Your mixture should hold its shape when pressed.
- Divide the mixture into equal portions and shape them into round, flat patties using your hands.
- Heat the olive oil in a skillet over medium heat.
- Place the patties in the skillet and pan-fry for 3 to 4 minutes on each side until they’re golden brown and crispy.
- Remove the patties from the skillet and transfer them to a paper towel-lined plate to absorb any excess oil.
- Serve hot with a drizzle of vegan mayonnaise, tahini, or a splash of spicy sriracha sauce.
Why This Recipe Works
These cakes are great because they’re versatile and allow for plenty of flavor. By incorporating nutritional yeast, they get a cheesy taste without any dairy. Plus, the crunchy texture from the bread crumbs gives the cakes a satisfying bite, making them perfect for any meal.
Serving Ideas
Enjoy these broccoli and quinoa cakes as a main dish with a side salad or alongside roasted vegetables. They also make a perfect finger food for parties or movie nights. Pair them with your favorite dipping sauce, like vegan mayo or sriracha, for an extra flavor boost.
Helpful Tips
- If you have leftover quinoa, this recipe is an excellent way to use it up!
- You can freeze the uncooked patties; simply shape them and then freeze on a baking sheet before transferring to a bag for later use.
- Customize the spices to your liking; add some chili powder for a kick or Italian herbs for a different twist.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Reheat in a skillet or oven to retain their crispness.
FAQ
Can I use frozen broccoli?
Yes! Just make sure to thaw and chop it finely before using.
Is there a gluten-free option?
You can substitute all-purpose flour with a gluten-free flour blend to make these gluten-free.
How can I make these spicier?
Mix in some red pepper flakes or chopped jalapeños for added heat.
Can I bake these cakes instead of frying?
Absolutely! Place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
Conclusion
These Vegan Broccoli and Quinoa Cakes are a deliciously nutritious option that everyone will love. Try making them today and enjoy a bite of well-rounded flavors that are perfect for any occasion!
Vegan Broccoli and Quinoa Cakes
These Vegan Broccoli and Quinoa Cakes are not only delicious but also easy to make, offering a delightful crunch outside and a flavorful inside.
Main Ingredients
- 1 cup cooked quinoa, cooled
- 1 cup steamed broccoli, finely chopped
- 1/4 cup bread crumbs
- 1/4 cup all-purpose flour (Can substitute with gluten-free flour for a gluten-free option.)
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp nutritional yeast (Adds a cheesy taste.)
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (For frying.)
For Serving (Optional)
- Vegan mayonnaise, tahini, or sriracha (Can be used for dipping.)
Preparation
- Make sure your quinoa is fully cooked and cooled.
- Steam the broccoli until it’s tender, then chop it finely.
- In a large bowl, mix together the cooked quinoa, chopped broccoli, bread crumbs, flour, onion, garlic, nutritional yeast, paprika, salt, and black pepper.
- Stir everything together until well combined. Your mixture should hold its shape when pressed.
- Divide the mixture into equal portions and shape them into round, flat patties using your hands.
Cooking
- Heat the olive oil in a skillet over medium heat.
- Place the patties in the skillet and pan-fry for 3 to 4 minutes on each side until they’re golden brown and crispy.
- Remove the patties from the skillet and transfer them to a paper towel-lined plate to absorb any excess oil.
Serving
- Serve hot with a drizzle of vegan mayonnaise, tahini, or a splash of spicy sriracha sauce.
These cakes are great because they’re versatile and allow for plenty of flavor. You can freeze the uncooked patties; just shape them and then freeze on a baking sheet before transferring to a bag for later use. Customize spices to your liking.
