How long does black-eyed pea and spinach cakes [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make black-eyed pea and spinach cakes [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I substitute the protein in black-eyed pea and spinach cakes [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

Why is black-eyed pea and spinach cakes [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does black-eyed pea and spinach cakes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Black-eyed Pea and Spinach Cakes
[Vegan]

BP By: Betsy DiJulio: Blogger, The Blooming Platter

Author Bio

Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author... Read More

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Black-eyed Pea and Spinach Cakes [Vegan]

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Ingredients You Need for Black-eyed Pea and Spinach Cakes [Vegan]

Tartar Sauce

1/3 cup vegan mayonnaise
1 teaspoon fresh lemon juice
3 oil-packed sun-dried tomatoes, finely chopped
1 tablespoon capers, drained

Cakes

4 cups fresh baby spinach
1 (12-ounce) box firm silken tofu
1 cup loosely packed fresh parsley
1 red bell pepper, coarsely chopped
8 scallions, chopped
1 3/4 cups cooked or 1 (15.5-ounce) can black-eyed peas, rinsed and drained
1 cup all-purpose flour
1 cup Panko bread crumbs
2 teaspoons baking powder
1/4 teaspoon sweet smoked paprika
3/4 teaspoon fresh thyme leaves or ¼ teaspoon dried
Pinch garlic powder
Sea salt and freshly ground black pepper
Canola oil

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How to Prepare Black-eyed Pea and Spinach Cakes [Vegan]

Tartar Sauce

In a small bowl, combine the mayo, lemon juice, sun-dried tomatoes, and capers and stir together. Set aside, or cover and refrigerate until needed.

Cakes

Finely mince the spinach in a food processor and set aside. You should have about 1 cup of spinach.
In a food processor, process the tofu until smooth, then scrape into a medium size mixing bowl. In the same food processor, pulse the parsley, bell pepper, and scallions until finely chopped. Transfer to the bowl with the tofu and add the spinach, black-eyed peas, flour, panko, baking powder, paprika, thyme, garlic powder, and salt and pepper to taste. Stir until well combined.
In a large skillet, heat the oil over medium-high heat. Use an ice cream scoop to spoon four mounds of the mixture into the oil, flattening the tops of each to make a one-inch thick cake. Cook for 2 minutes or until golden brown. If cakes become dark brown, reduce the heat to medium. Flip and cook 2 more minutes or until golden brown. Serve hot, topped with the reserved tartar sauce.

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