These scrumptious little mini cakes are not only going to please your palate, but also pack a nutrient-rich power punch. I combined quinoa and chickpeas as the base of these cakes which added firmness, moisture, and a great texture. Quinoa also has a creamy, nutty and somewhat crunchy texture that always makes it a great addition to recipes.

Mini Quinoa-Chickpea Cakes [Vegan]

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Ingredients

For the Roasted Red Pepper Cashew Cream Sauce (Makes 1 cup)

  • 1/2 cup of raw cashews soaked in water for 4 hours
  • 1/2 teaspoon dill weeds
  • 4 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon horseradish
  • 1/4 cup diced roasted red pepper
  • 1 clove garlic minced
  • 2 tablespoons water
  • 4 tablespoons unsweetened almond milk
  • Dash of cayenne pepper
  • Fresh black pepper to taste

For the Mini Quinoa-Chickpea Cakes

  • 1 (15 ounce) can low-sodium chickpeas
  • 1 cup quinoa (cooked)
  • 1 cup shredded zucchini
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced celery
  • 2 tablespoons finely diced red onion
  • 1 teaspoon vegan Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fresh minced parsley
  • 2 tablespoons vegan mayo
  • 1 tablespoon flaxseed meal mixed with 3 tbsp warm water
  • 1/4 teaspoon cayenne pepper (optional, just adds a little kick, but if you don’t like it, don’t add it)
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon paprika
  • Nutritional yeast flakes (optional)
  • Fresh black pepper to taste
  • Fresh scallions, thinly sliced for garnish
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Preparation

For the cashew cream sauce

  1. Soak 1/2 cup of cashews in water 4 hours. Drain cashews; add to the food processor or blender with remaining ingredients. Puree until creamy and smooth. Chill for 30 minutes in refrigerator before serving.

For the mini cakes

  1. Preheat oven to 375 degrees F.
  2. Cook quinoa according to package instructions, but cook until all liquid is absorbed, you do not want quinoa moist. Allow to cool. Mix 1 tbps flaxseed meal with 3 tbsp warm water and set aside. Drain and rinse garbanzo beans with cold water. In a large mixing bowl, add garbanzo beans and coarsely mash with potato masher or fist (I recommend using your fist…good way to get the stress out) until all beans are nicely smashed. Add all remaining ingredients and stir until well combined.
  3. Lightly spray non-stick mini-muffin pan with cooking spray. Spoon batter into each muffin cup filling almost to top. Press down firmly with back of spoon and fingers. Sprinkle nutritional yeast flakes on top if desired. Place in oven and bake for 30-40 minutes or until golden brown and crisp. Cool for five minutes. Run knife around edges and gently remove from pan.
  4. Place on a serving platter with some cashew sauce on top and garnish with chopped scallions or chives.
  5. We had this for dinner, not an appetizer this time and served it with a large mixed baby green salad with the thinned out cashew cream sauce as a dressing. SOOOOOO GOOD!

Notes

If you do not have a mini-muffin pan, you can line a baking tray with parchment paper. Spoon mixture onto parchment paper and form them into 1 1/2 inch cakes. Take your time with these and make sure they are firm. The batter will seem very moist, but I assure you they will cook just fine.

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Nutritional Information

Total Calories: 1461 | Total Carbs: 186 g | Total Fat: 44 g | Total Protein: 55 g | Total Sodium: 804 g | Total Sugar: 15 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.