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 this recipe. Quinoa is a complete protein that provides all nine essential amino acids and it’s a good source of manganese, magnesium, iron and cooper to name a few. It has lysine, which is essential in helping the body grow and repair tissues. It’s been shown to help ease migraine headaches, prevents clogging of the arteries, and is low in saturated fat and cholesterol. Then we have our garbanzo bean a.k.a. chickpeas, a yummy legume that is a valuable course of fiber and protein. Garbanzo beans contain antioxidant rich nutrients like vitamin C, E, and beta-carotene. Garbanzo beans aid in detoxification, build immune defenses, aid in digestion and are good for the heart. Such a great addition to your diet and super yummy too.
I also threw some of my favorite veggies in there; zucchini, red pepper, and celery and it’s all topped off with a heavenly cashew cream sauce that is bursting with flavor.
This recipe has had a well-needed makeover. =) The original recipe contained diced onion and I had to remove it because it was stopping these from holding together. I also added some bread crumbs and a little more vegan mayo. Make sure when you dice your red pepper and celery, you have very fine small pieces, too chunky and it will mess with the results. I took some new pictures for you so you can see how awesome these are.
Mini Quinoa-Chickpea Cakes with Roasted Red Pepper Cashew Cream Sauce
Author: Jennifer Strohmeyer – Virtually Vegan Mama
Recipe type: Appetizer
Ingredients
For the Roasted Red Pepper Sauce: makes 1 cup
- ½ cup of raw cashews, soaked in water for 4 hours
- 1 tsp dried dill weeds
- 4 tbsp lemon juice
- 1 tsp dijon mustard
- 1½ tsp horseradish
- ¼ tsp onion powder
- ¼ cup diced roasted red pepper
- 1 clove garlic minced
- 4 tbsp unsweetened almond milk
- fresh black pepper to taste
- pinch sea salt
For the Cakes: Makes 24 cakes
- 1 cup cooked quinoa
- 2 tbsp ground flaxseed meal plus 6 tbsp warm water, set aside for five minutes until thickened
- 1 (15 oz) can low-sodium garbanzo Beans
- 1 cup shredded zucchini
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced celery
- 1 tsp vegan worcestershire sauce
- 1 tbsp fresh lemon juice
- ¼ cup vegan mayo
- ¼ cup whole wheat bread crumbs
- ¼ tsp cayenne pepper
- ¼ tsp mustard powder
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- fresh black pepper to taste
- sea salt, to taste
- fresh scallions or chives, thinly sliced for garnish
Instructions
For the roasted red pepper sauce:
- Drain cashews; add to a food processor or blender with remaining ingredients. Puree until creamy and smooth. Serve either chilled on top of cakes or you can warm it on the stove.
For the cakes:
- Preheat oven to 375 degrees F.
- Cook quinoa according to package instructions. While quinoa is cooking, mix 2 tbsp ground flaxseed meal with 6 tbsp warm water and set aside until thickened. Drain and rinse garbanzo beans with cold water. In a large mixing bowl, add garbanzo beans and mash with potato masher until chickpeas are no longer whole and blended. Add all remaining ingredients and stir until well combined.
- Lightly spray a 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. Place in oven and bake for 35-40 minutes or until golden brown and crisp. Cool for five minutes. Run knife around edges and gently remove from pan.
- Place on a serving platter with some cashew sauce on top and garnish with chopped scallions or chives.
- These can be made a couple of hours ahead. Let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
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 1½ 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.
Adapted from Epicurious
Happy healthy eating!
xoxo, Jen