How long does quinoa and sauteed veggie cakes [vegan, gluten-free] take to prepare?

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

Can I make quinoa and sauteed veggie cakes [vegan, gluten-free] without refined sugar?

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

Why is quinoa and sauteed veggie cakes [vegan, gluten-free] so quick to make?

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

How long does quinoa and sauteed veggie cakes [vegan, gluten-free] keep?

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

Is quinoa and sauteed veggie cakes [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

8.1K Views 11 years ago

Quinoa and Sautéed Veggie Cakes
[Vegan, Gluten-Free]

CB By: Christina Bedetta

Author Bio

Christina Bedetta is a passionate Registered Dietitian on a mission to prove just how delicious... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Quinoa and Sautéed Veggie Cakes [Vegan, Gluten-Free]

Quinoa has to be one of the most nourishing ingredients I have ever come across. As a super pseudo-grain that contains all nine essential amino acids, it's one of the most well-known complete protein sources. These cakes are great served as an appetizer, but they also make a delicious... Read More

Ingredients You Need for Quinoa and Sautéed Veggie Cakes [Vegan, Gluten-Free]

3/4 cup dry quinoa, rinsed
1 1/2 cups water
2 tbsp ground flaxseed
6 tbsp water
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
2 small carrots, peeled and diced
1 tsp turmeric
1/2 tsp salt
1/4 cup flour of choice

Order with Instacart Download Our App

How to Prepare Quinoa and Sautéed Veggie Cakes [Vegan, Gluten-Free]

Place quinoa and 1 1/2 cups water in a small pot and bring to a boil. Reduce heat, and simmer for 15 minutes, until all liquid is absorbed. Remove from heat and allow to sit.
Mix flaxseed with 6 tablespoons of water in a small bowl. Place in the refrigerator for about 10 minutes, until gelled. Once thickened, this mixture will act as eggs would to bind the quinoa mixture together.
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion and sauté 5 minutes, until fragrant. Add in carrots, turmeric, and salt, and sauté another 5 minutes until softened. Remove from heat.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Mix together quinoa, flaxseed eggs, sautéed veggies, and flour, adding more flour or water, as needed, to allow the mixture to stick together nicely. Form into 8 patties, and place on the lined baking sheet. Bake 25-30 minutes, until golden, flipping once halfway through. OR cook 5 minutes per side over medium heat in a large skilled coated with olive oil.
Serve.