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Chickpea, quinoa cakes

Quinoa-Chickpea Cakes with Roasted Red Pepper Cashew Sauce

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Servings 4

Ingredients
  

For the Cakes

  • 1 ⁄2 cup Cooked Quinoa
  • 8 oz. Chickpeas rinsed and drained
  • 1 ⁄2 cup Oat Flour or Chickpea Flour
  • 1 ⁄2 cup Zucchini shredded
  • 1 ⁄2 cup Bell Pepper chopped
  • 1 ⁄2 cup Celery chopped
  • 1 ⁄2 cup Red Onion diced
  • 2-4 cloves Garlic minced
  • 1 T Vegan Worcestershire Sauce
  • 1 Lemon juiced
  • 1-2 T Vegan Mayo OR Tahini
  • 1 T Ground Flax + 3 T Water
  • 1 t Mustard Powder
  • 1 t Smoked Paprika
  • Salt & Pepper to taste

For the Sauce

  • 1 ⁄2 cup Cashews soaked overnight
  • 1 ⁄2 t Dill
  • 2 Lemons juiced
  • 1 t Horseradish optional
  • 1 t Dijon Mustard
  • 1-3 cloves Garlic
  • 1 ⁄4 cup Water
  • 1 ⁄2 cup Plant Based Milk

For Serving

  • Chopped Scallions
  • Arugula Salad
  • Cabbage Slaw

Instructions
 

  • Set a pan to medium heat. Once hot, Sauté the onion, celery, garlic, and bell pepper for 4-5 minutes, until your onion is translucent.
  • Add the chickpeas to a large mixing bowl. Using a potato masher, mash the chickpeas. Add all of the remaining ingredients, and toss to combine.
  • Form the mixture info evenly sized cakes, about 1⁄2 inch thick. Add the cakes to your baking tray, and bake for 20-30 minutes, until golden brown.
  • Serve this with the cashew sauce and salad. Enjoy!