Gracious Vegan Savory Quinoa Cakes

By the Gracious Vegan

Gracious vegan quinoa cakes April 2018.jpg

This is the perfect vegan centerpiece for Thanksgiving. Forget Tofurky, forget the 4-hour, 10-bowl, 30-ingredient mushroom strudel. Keep it simple but savory and tasty. This is the one. With some Gracious Vegan Easy Gravy? Delish. Tested with my omnivore group, this recipe gets rave reviews. The original recipe came from the Vegetarian Resource Group’s Vegetarian Journal. They are a wonderful organization and have a lot of helpful information on their website

Boil the potato until soft. Rinse under cold water so it is cool enough to handle. Then peel it. Then roughly mash it in a large bowl. (You can also microwave it like a baked potato; cool; peel; mash.)

  • One medium russet, red, or Yukon gold potato

Toast the walnuts in a 350-degree oven until they just start to change color and you can smell the aroma. Start checking after 5 minutes to see if they're done. Remove and cool, then finely chop them in a food processor. 

  • 1/2 cup walnuts

Separately, water-sauté the onions and mushrooms or microwave them with a little water until vegetables are soft, and the water is gone.

  • 1 cup diced onions (chopping them in the food processor is recommended, to get them small)
  • 4 large white mushrooms, chopped in the food processor (about 3/4 cup)

Add the vegetables, the toasted chopped walnuts, plus these next ingredients into the mashed potato. Stir until combined. Do not mash or puree.

  • 2 cups cooked quinoa
  • 1/3 cup white flour or whole wheat pastry flour
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon thyme
  • ½ teaspoon paprika
  • 3/4 teaspoon salt

Right before cooking time, combine the whipped tofu with the quinoa mixture.

  • ¾ cup silken tofu (fresh or vacuum-packed), whipped until smooth in the food processor or with an immersion blender.

Shape the mixture into 12-16 cakes, not too thick. Coat a medium-hot non-stick skillet or flat griddle with a bit of oil or spray. Cook the cakes on the first side on medium-low heat until the bottom is slightly browned, approximately 5 minutes. Turn and cook the other side for 5 minutes.  

To broil the cakes: Position an oven rack 4-5 inches from the broiler and turn the broiler to high (500°). Put the quinoa cakes on a sheet pan and broil for about 4 minutes, until golden brown on top. Flip them over and broil 2 minutes more or until golden brown.

Timing: about an hour, including all the pre-cooking of various ingredients (if you parallel-process)

Nutrition: whole-food unprocessed if you water-saute or microwave the aromatics

Gluten-free if you use gluten-free flour

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