How are the Zucchini Garlic Cakes made?

The cakes are made by processing grated zucchini, walnuts, spinach, lime juice, and spices into a chunky mush, then blending in chickpea flour and nutritional yeast before pan-frying.

What gives the tomato sauce its smoky flavor?

The smoky tomato sauce gets its distinctive flavor from chipotle powder, smoked paprika, and a touch of blackstrap molasses.

Can I make the cashew-Brazil nut cheese ahead of time?

Yes, the cheese is ready right away after blending, but you can let it sit out for 24 hours to develop sharper notes.

What's in the corn salsa?

The corn salsa is a fresh mix of sweet corn kernels, chopped heirloom tomatoes, cilantro, basil, olive oil, and lime juice, seasoned with salt and pepper.

How should I cook the zucchini garlic cakes?

Form the batter into patties and cook them in a large nonstick pan with olive oil on medium to medium-low heat for about 5 minutes per side until dark and crispy brown.

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Zucchini Garlic Cakes with Corn Salsa, Smoky Tomato Sauce and Pumpkin Seeds
[Vegan, Soy-Free]

RE By: Rawsome Superfoods, Emily von Euw

Author Bio

Emily von Euw, bestselling author of the Rawsome cookbook series, is back with a comprehensive... Read More

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Crispy Zucchini Garlic Cakes topped with vibrant corn salsa, smoky tomato sauce, and creamy cashew-Brazil nut cheese, garnished with lime wedges.

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Zucchini Garlic Cakes with Corn Salsa, Smoky Tomato Sauce and Pumpkin Seeds [Vegan, Soy-Free]

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Ingredients You Need for Zucchini Garlic Cakes with Corn Salsa, Smoky Tomato Sauce and Pumpkin Seeds [Vegan, Soy-Free]

Zucchini Garlic Cakes:

2 cups grated zucchini
1 cup walnuts
2 cups spinach
2 tablespoons lime juice
1 tablespoon garlic powder
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 teaspoon ground coriander
1/2 teaspoon cumin powder
Heaping 3⁄4 cup chickpea flour
Heaping 1/2 cup nutritional yeast
1–2 tablespoons extra-virgin olive oil, for cooking

Smoky Tomato Sauce:

1 cup tomato purée
1/4 teaspoon chipotle powder
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne powder
1/2-3/4 teaspoon cumin powder, as desired
1 tablespoon blackstrap molasses
1 tablespoon tamari
1 teaspoon garlic powder
1 teaspoon apple cider vinegar

Cheese:

1 cup cashews
1/2 cup Brazil nuts
1 tablespoon lemon juice
2 teaspoons herbes de provence
1 teaspoon garlic powder
2 tablespoons miso paste
Water, as needed

Corn Salsa:

2 cups sweet corn kernels
2 cups chopped heirloom tomatoes
1/3 cup chopped cilantro
1/3 cup chopped basil
1 tablespoon extra-virgin olive oil
2 tablespoons lime juice
Salt and pepper, to taste

Add-ons:

Lime wedges
Chopped herbs, like cilantro and basil

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How to Prepare Zucchini Garlic Cakes with Corn Salsa, Smoky Tomato Sauce and Pumpkin Seeds [Vegan, Soy-Free]

To make the cakes, put all the ingredients in a food processor -- except the chickpea flour, nutritional yeast and olive oil -- and process until you have a chunky mush. Add the chickpea flour and nutritional yeast, and then process once more so everything is evenly blended.
Heat up a bit of olive oil in a large nonstick pan on medium or medium-low heat. It should be hot enough that when you place in a cake, it immediately begins to sizzle.
Form your batter into balls or cakes (I use an ice cream scoop and then pat them down into patties) and cook on medium-low heat, about 5 minutes for each side. They should hold together and become a dark, crispy brown once done.
To make the smoky tomato sauce, blend all the ingredients until smooth.
To make the cheese, blend all the ingredients until smooth. It’s ready right away, or let it sit out for 24 hours to develop some sharper notes.
To make the salsa, throw everything together and add salt and pepper to taste.
To assemble, scoop the salsa onto plates, top with your cakes and serve with your sauce and cheese. This is excellent with lime wedges and extra chopped herbs; they take this dish to the next level.