The recipe makes 10 cakes, and I think with the addition of the bean puree makes them somewhat of a complete meal. Serve with a green salad and you are all set!

Squash Cakes [Vegan]




  • 1 small acorn squash, halved and seeded
  • 1 small butternut squash, halved and seeded
  • 4 tbsp coconut flour
  • 1 tbsp all purpose flour
  • 1 tsp liquid smoke (or less depending on how much smokiness you want)
  • 1/4 cup bread crumb
  • 1/4 cup nutritional yeast
  • 1 cup cannellini beans (I cooked dried beans but you could used canned as well)
  • 1 tbsp fresh thyme, minced
  • Salt and pepper to taste
  • 2 tbsp olive oil


  1. Heat the oven to 400.  Place squash open side down on a baking sheet and roast for 20-30 minutes until the skin is very soft when pierced with a fork.  Remove from the oven and allow to cool.
  2. Pulse the cannellini beans in a food processor until smooth. Add to a bowl. Scoop the flesh of the squashes and put into the same bowl along with all the other ingredients except the olive oil and mix well.
  3. In a skillet over medium high heat add the olive oil. Once hot form into cakes and place in the skillet allowing them to cook about 2-3 minutes per side until golden brown. Be careful when flipping them as they are quite soft.
  4. Serve immediately.

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