Savory Squash Quinoa Cakes
These Savory Squash Quinoa Cakes are a delightful mix of flavors and textures that make a perfect snack or meal. I love how the sweetness of the squash contr...
I stumbled upon this recipe one chilly afternoon when I had some leftover roasted squash and a craving for something hearty yet light.
The beauty of these quinoa cakes is how versatile they are—you can really get creative with the spices and herbs you throw in.
Plus, they’re a hit at gatherings; I love watching my friends' faces light up when they realize it’s all vegan!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to sub in any squash you have on hand; zucchini works great, too. And if you're not keen on chickpea flour, you can use all-purpose flour, though the texture may vary a bit. Nutritional yeast is a game-changer for that cheesy vibe, so don’t skip it if you can help it!
Tips & Notes
- •I love to double this recipe and freeze half for those busy weeks; they reheat beautifully!
- •Experiment with different spices—sometimes I throw in a bit of cumin for an extra kick.
Recipe Variations
- •You can add grated carrots or zucchini for a veggie boost!
- •Try adding a spoonful of chopped sun-dried tomatoes for an Italian twist.
Storage & Freezing
These cakes store well in the fridge for about 3-4 days. Just reheat them in a toaster oven or skillet for the best texture!
Frequently Asked Questions
Can I bake these instead of frying?
Absolutely! Just place them on a baking sheet lined with parchment paper, drizzle with a bit of oil, and bake at 375°F (190°C) for about 25 minutes, flipping halfway through.
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These Savory Squash Quinoa Cakes are a delightful mix of flavors and textures that make a perfect snack or meal. I love how the sweetness of the squash contr...
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) if you haven't roasted your squash yet. Toss the cubed butternut squash with a little olive oil, salt, and pepper, and roast for about 25 minutes until tender.
- 2
While the squash is roasting, rinse the quinoa under cold water, then combine it with the vegetable broth in a saucepan. Bring it to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
- 3
Once the squash is done roasting, let it cool slightly. In a large bowl, combine the roasted squash, cooked quinoa, chickpea flour, nutritional yeast, green onion, parsley, garlic powder, smoked paprika, salt, and black pepper.
- 4
Mix everything well until it's combined, and if you find the mixture is a bit too wet, you can add a bit more chickpea flour.
- 5
Heat the olive oil in a skillet over medium heat. Once hot, scoop 1/4 cup of the mixture and form it into a patty. Place it in the skillet and repeat for as many cakes as you can fit without overcrowding.
- 6
Fry each cake for about 4-5 minutes on each side until golden brown and crispy. Remove them to a plate lined with paper towels to absorb any excess oil.
- 7
Serve these cakes warm with a drizzle of tahini or a dollop of vegan yogurt, and enjoy!
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