Crispy Quinoa Cakes (Vegan, Gluten-Free, Nut-Free)

202 comments

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All I can say is thank goodness I banked a few recipe posts earlier this summer because my inspiration has been pretty dismal during this kitchen reno. Combine that with the dreaded 3rd tri “preggo brain”, and my recipe mojo just isn’t flowing like it normally does. Then there was that disaster of a crock pot recipe I made on the weekend for Eric’s birthday. The pot is still soaking in the laundry tub because when you mess up a slow cooker recipe, you pay the price. I might have to chisel it out. Thankfully, I’ve been sitting on this recipe gem since June. I don’t know how I waited that long to share it because it’s a great one! When I first made these crispy quinoa cakes they disappeared at a record pace. I think I recall eating 5 of them straight from the pan. [Then I made you wait for the recipe for 2 1/2 months! Pure evil.] The next two batches were also quickly enjoyed and made easy meals for us without much fuss. We served them as part of a weekend brunch with home fries and avocado toast, for lunch on top of a salad, and for dinner tossed into a wrap or served with roasted veggies. Oh, and I also love them for a snack, straight from the fridge (yes, cold!) slathered in hummus. So unbelievably satisfying.

For those of you who can’t tolerate beans you will be happy to know these veggie cakes don’t have a bean in sight. In fact, I think this might be the only bean-free veggie patty on my entire blog! The quinoa provides a complete protein source and gives them a wonderful chewy texture at the same time. The oven bakes them up golden and crispy – no frying required. I also made the recipe gluten-free, soy-free, and nut-free so almost anyone can enjoy these delightful crispy cakes. Whether it’s breakfast, lunch, snack time, or dinner, they make a great addition to any meal. Just don’t be surprised if your favourite way to enjoy them is straight from the baking sheet…

quinoacakes3   Crispy Quinoa Cakes (Vegan, Gluten Free, Nut Free)

Crispy Quinoa Cakes

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

By

4.6 from 72 reviews
print icon   Crispy Quinoa Cakes (Vegan, Gluten Free, Nut Free)

Crispy quinoa cakes packed with vegetables like kale, sweet potato, sun-dried tomatoes, and more! Enjoy these as part of breakfast, lunch, or dinner. They are great with roasted home fries and avocado toast, on top of a salad, in a wrap, or enjoyed all of their own. It's important to make sure the vegetables are finely chopped for this recipe. If the pieces are too large, the patties won't stick together as well. Recipe inspired by Vegetarian Times .

Yield
1 dozen cakes
Prep Time
Cook time
Total Time

Ingredients:

  • 1 1/2 cups cooked quinoa
  • 2 tablespoons ground flax + 6 tablespoons water
  • 1 cup destemmed and finely chopped kale
  • 1/2 cup rolled oats, ground into a flour (use certified gluten-free if necessary)
  • 1/2 cup finely grated sweet potato
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes
  • 1/4 cup sunflower seeds
  • 1/4 cup fresh basil leaves, finely chopped
  • 2 tablespoons finely diced onion
  • 1 clove garlic, minced
  • 1 tablespoon runny tahini paste
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons red or white wine vinegar
  • 1/2 teaspoon fine grain sea salt, or to taste
  • 3 tablespoons gluten-free all-purpose flour (I used King Arthur) or regular all-purpose flour
  • red pepper flakes, to taste

Directions:

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
  3. Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.
  4. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
  5. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
  6. Cool for 5 minutes on the sheet and then enjoy!
  7. Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.

Tips: 1) To cook quinoa, rinse 1 cup uncooked quinoa in a fine mesh strainer. Place quinoa in a medium pot and cover with 1 1/2 cups water. Bring to a low boil, reduce heat to medium-low, and then cover with a tight fitting lid. Simmer covered for 14-17 minutes until most of the water is absorbed and the quinoa is light and fluffy. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes. Note that this makes almost 3 cups of cooked quinoa and you only need 1 1/2 cups for this recipe, so you will have leftover quinoa (which is never a bad thing if you ask me!).

2) To make oat flour, add the oats into a high speed blender and blend on the highest speed until a fine flour forms. You can also use store-bought oat flour if desired.

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{ 202 comments… read them below or add one }

Erica { EricaDHouse.com } August 13, 2014

These sound divine! I love quinoa & sweet potato. I think I’ll make these up this weekend and see what the carnivore boyfriend thinks of them (trying to find the best veggie recipes to sway him to my side!)

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Laura @ Raise Your Garden August 13, 2014

I too recently discovered the quinoa and sweet potato combo (I was missing out) but what I love most about these cakes is the addition of the oil packed sun dried tomatoes….that’s what really packs a punch! Need a snack right now because even if I eat a good breakfast, I’m starving by 10 a.m. and wonder what my problem is?!? I wonder if other people have this issue? And no, I’m not even pregnant, so I don’t have that excuse. But you need healthy snacks like this or I will just hit up a vending machine at work and that is such a bad thing!!!

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Sprinkles August 14, 2014

It sounds like you just have a high metabolism, Laura. I have the same problem, especially during times when I’m training for a race or doing extra workouts!

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ellen August 15, 2014

Yes, I think a high metabolism is the culprit. I am the same way. I find eating protein and a dose of healthy fats with every meal, including snacks, really helps! We burn through carbohydrates quickly, so make sure to add hummus, avocado, coconut butter, lentil dip, etc. to any grains!

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Mtngoat August 20, 2014

Sometimes coffee with breakfast can make you hungry earlier than if you don’t drink coffee. A matcha tea is a good substitute for coffee.

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Dayna @ The Kitchen Library August 13, 2014

What I love most about this recipe (and pretty much ALL of your recipes!) is that the ingredients are usually items I already have or are super easy to find! This looks yummy and it’s going on my list of recipes to try ASAP : )

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Angela (Oh She Glows) August 13, 2014

Glad to hear that! Hope you enjoy the quinoa cakes :)

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Robyn August 13, 2014

These look delicious. My mom and sister have celiac disease and cannot tolerate oats, even gluten free ones. Do you have a suggestion to replace the oats?

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Angela (Oh She Glows) August 13, 2014

Hey Robyn,
I haven’t tried anything else, so it’s hard to say for sure. Other types of GF flour they can tolerate might work (maybe quinoa or millet flour?) although you’d have to add a little bit at a time until the proper sticky consistency is achieved. Let me know if you try anything out!

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Jess August 13, 2014

HI Robyn;

try quinoa flakes. I have often used them in place of rolled oats in cookies, and I’m sure they would work well in this recipe.

PS
this recipe looks really good, Angela! I hope to try it out before the summer is out.

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Sara August 14, 2014

Costco sells “quinoa flakes” … its LIKE oats, but quinoa instead.
So the recipe might work with that as a substitute?

Hopefully that helps!

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Allison August 13, 2014

Can you freeze these? would you freeze them after cooking? I’m thinking of trying these for my daughter! At 16 months she’s getting pretty picky. Can’t wait to see what recipes you come up with for your little girl! I’m always looking for new ways to sneak in the extra veggies.

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Angela (Oh She Glows) August 13, 2014

Hi Allison, Most veggie burgers freeze well, so I would think these would too. I would freeze them after cooking (and cooling) for best results.

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Stephanie August 13, 2014

These quinoa cakes look great!
If you’ve been eating out a lot during your renos and need some blog material, I for one would love to hear about what you get when you eat out/order in.
Not necessarily specific restaurants, but go-to vegan dishes you know you can rely on. Or, for instance, off menu options you order at “regular” restaurants.
I have been a vegan for several years but still have a very hard time figuring out what to get when i go out and end up eating a kale salad.

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Andrea August 13, 2014

These sound fabulous. Would it be possible to sub ground chia seeds for the flax seeds? And is there anything that would work as a sub for the oat flour? I’m cooking for people with both flax and oat allergies.

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Angela (Oh She Glows) August 13, 2014

Ground chia tends to absorb more liquid than ground flax, so you might want to cut the ground chia down to 1-1.5 tablespoons. I think it should be fine though!
As for oat replacement, I haven’t tried anything else, so it’s hard to say for sure. Other types of GF flour might work (maybe quinoa or millet flour?) although you’d have to add a little bit at a time until the proper sticky consistency is achieved. Let me know if you try anything out!

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Anele @ Success Along the Weigh August 13, 2014

Oh wow…this looks amazing. I just happen to have most ingredients on hand. The Mr and I can’t really do kale so I would likely sub spinach but if you have any other suggestions, I’m open! :-)

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Angela (Oh She Glows) August 13, 2014

yes spinach would totally work as a sub! Any type of green you like really. Just be sure it’s finely chopped so the patties stick together.

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Beth E August 21, 2014

I made them without any greens (can’t have any right now), and they stuck together just fine!

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Katie August 13, 2014

These sound yummy, I love the idea of using oats as a flour. I use basil in my quinoa cakes and top them with pesto and tomato, and they taste like Italy, yum! worldwidevegetarian.com/recipe/basil-quinoa-cakes/
Thanks for sharing, I will try out your recipe.
Katie

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Danielle @ Chits and Chats and Chocolate August 13, 2014

Yum! I haven’t made quinoa in a long time! I need to get back onto the bandwagon!

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Jill August 13, 2014

Love that these are both bean and nut free! Would anything horrible happen if I left out the sun dried tomatoes? I have everything else on hand so I’d love to make these without needing to wait for a trip to the store!

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Stephanie August 13, 2014

You might not achieve mouthgasm…

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Angela (Oh She Glows) August 13, 2014

hah ;) They do add a great flavour, but you can certainly leave them out for convenience sake!

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Birdy August 13, 2014

Oh Quinoa, I love it.. It is such a wonderful thing to eat, incredible healthy and has such a long history..

Will try this recipe the next time!

Love from Germany and the -fatcatconnection.
lasagnolove.blogspot.de/2014/08/books-on-food.html

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Julie August 13, 2014

Fantastic sounding recipe. Just what I’ve been looking for tot include in picnics for hols next week. How long will they store in the fridge for?

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Angela (Oh She Glows) August 13, 2014

Hi Julie, they should be good for 5-7 days (see recipe)

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Emily @ It Comes Naturally Blog August 13, 2014

Hope the renovations are going well! These look delicious – I often have trouble getting vegan patties to hold together, so I look forward to giving these a go :-)

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Terri August 13, 2014

These look divine. Thank you for my dinner for tonight.

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Abby @ The Frosted Vegan August 13, 2014

Ack, I hate having to let slow cooker pots soak, they are so huge and get gross! I’m so into these cakes, I have quinoa hanging out in my fridge, so these are happening!

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Angela (Oh She Glows) August 13, 2014

I know…I always forget how bad food sticks in them and I always forget to spray with oil! Hrmph.

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Cara August 13, 2014

Have you tried baking soda? I looked up “natural oven cleaning” online and found the tip to just wipe it with water, cover it with baking soda, and let it sit for awhile … an hour or so. Later on when you wipe it off, the baked-on crud comes right off! Some kind of chemical reaction, apparently. And if any doesn’t come right off, the baking soda is gently abrasive, so that helps, too. It makes my oven and stove look like new! So now I recommend it to everyone because it makes me happy when baked-on stuff comes off!

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Angela (Oh She Glows) August 13, 2014

I’ve used baking soda on the oven but never thought to try it with the slow cooker. I’ll have to try that next time! Thankfully after a 3 day soak it all came off easily…hah.

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Lou Ann September 1, 2014

Baking soda also works well with vinegar to unclog/clean sinks; especially on the boat ! PS – just found Quina and Kale; thank you so much for the wonderfully informative recipes !

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Brittany August 13, 2014

Oh yum sweet potato quinoa cakes are my favorite but I haven’t made them in way too long. This version looks perfect — I love the addition of tahini.

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Stephanie August 13, 2014

I’ve made the Vegetarian Times recipe a bunch – so so good. I will definitely try your spin on it. Did you try the sauce recipe that came with it? Spicy but good.

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Angela (Oh She Glows) August 13, 2014

No I haven’t tried it, but it looks good!

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Melissa August 13, 2014

These look fabulous! Can you suggest a good substitute for the tahini? Would Sunbutter work? I want to make these but my husband is allergic to sesame.

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Angela (Oh She Glows) August 13, 2014

Sunbutter would probably work fine…anything with a nut butter consistency I would imagine (as long as you like the taste)

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Shundara@savynaturalista August 13, 2014

Quinoa and sweet potato what a perfect combination! Lucky you have a lot of plan recipes, a kitchen renovation can be so hectic especially with the baby! I can’t wait to see the updated kitchen!

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Amanda @ Positively Amanda August 13, 2014

These look amazing! I’ve been looking for more ways to use quinoa!

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Beth @ Science & Cupcakes August 13, 2014

These look amazing! I’m always excited to find recipes without egg as a binder. And whenever kale and sweet potatoes are involved, you have my undivided attention. :)

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Medha August 13, 2014

These are gorgeous, I love all the earthy colors. They look amazing :)

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Cassie August 13, 2014

Thanks for giving me yet another recipe to add to my “to make” list! These sound absolutely (and so easy, which is an added bonus)!

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Diane August 13, 2014

I can’t wait to make these!! Can you substitute quinoa flour for the other flour?

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Angela (Oh She Glows) August 13, 2014

Hi Diane, See my reply about this above – I haven’t tried it, but it might be ok!

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Hanna August 13, 2014

Hi Angela, thank you for another inspiring recipe! I just love your blog!
On a different note – after my own last slow cooker disaster, I covered the pot with bicarbonate of soda (powder) and was v surprised how quickly burnt parts became clean, as if the powder dissolved all the burnt parts. No need for chiseling ;-) Maybe you could try this?
Take care! Hanna

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Caroline August 13, 2014

How many calories are there in one of these quinoa “cakes”? :-)

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Beth E August 21, 2014

Enter the recipe into MyFitnessPal or another recipe analyzer to get a good estimate.

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Lee @ Modern Granola August 13, 2014

This looks delicious! I love all of these ingredients, so I know I would love them all together. Thanks for having such great blog. I have tried many of your recipes in the past, and they are always amazing. Way to go!

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Taylor @ The Cookie Bounces August 13, 2014

Wow another great recipe! You are such an inspiration to me. I can’t wait to try it out and see what you have coming up next.
Ps. Good luck with the pregnancy – it’ll all be worth it when you hold your bundle of joy for the first time.

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DessertForTwo August 13, 2014

I love a good crispy quinoa cake at 3pm for a snack. I mean, I’d rather eat a giant piece of chocolate cake, but we have to be better than that, don’t we? :)

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Virginie @ Writer In Progress August 13, 2014

Yum!! now you’re making me wish I could be in my kitchen :( I still have two weeks of travel food for students to go and I’m not getting enough fruit and veggies!!
I’m probably going to make this along with many smoothies as soon as I get home!

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Katie August 13, 2014

Okay, this might sound like a dumb question, but for the kale and basil, did you chop then measure, or measure then chop? One cup of chopped up kale/basil gives a lot more than 1 cup of the actual leaves, so I just want to make sure! Thank you! And I can’t wait to try these :)

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Angela (Oh She Glows) August 13, 2014

Not a dumb question at all! For the kale, I believe I measured it after chopping and the basil I measured before chopping. Now that I think about it, I should’ve stuck with one or the other to avoid confusion.

Anyway! I do go by a rule of thumb for recipe writing. In my recipes, when I write the action (like chopping) BEFORE the ingredient (such as: “destemmed and finely chopped kale”) it means that I chop it first and then measure after, whereas when I write the action AFTER the ingredient (such as: “fresh basil leaves, finely chopped”) it means I measure the ingredient whole and then chop after. Does that make sense? :)

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Kimberly/TheLittlePlantation August 13, 2014

So glad to hear it’s not just me that has kitchen disasters. Thanks for being so open and sharing it with us all :).
This recipe looks fabulicious! I will so give this a go.
Thanks for being such an inspiration
P.S. LOVE your cookbook :)

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Angela (Oh She Glows) August 13, 2014

Thanks Kimberly! So happy to hear that.
Oh and kitchen disasters…it’s a regular thing around here! hah.

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Natalie @ OurPassionForFood August 13, 2014

I love this idea! A twist on veggie burgers. I love the sweet potato/quinoa combo too. Gotta try this! Sadly for whatever reason I hate red quinoa lol, so I’ll try it with just white. Yum! :D

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Elle August 13, 2014

This looks delicious! I will definitely be making this soon.
Also, I have a question about one of the recipes from your cookbook – I am going on a road trip tomorrow and I want to make a batch of your classic glo bars, but I’m worried that they will melt in the car. Will your glo bars melt at room temperature when they’re not in the fridge? Please let me know :) Thank you!

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Angela (Oh She Glows) August 13, 2014

Hi Elle, They won’t melt, but they will definitely soften up at higher temps. If your car is going to be quite warm, I would suggest putting the bars in a cooler or near an ice pack. :)

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Teffy Perk August 13, 2014

Oh wow this looks so so sooooo good!!
Do you think it’s freezer friendly? Thinking of baking a big batch and just freezing some to have in hand. Thanks!!

teffyperk.com

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Angela @ Eat Spin Run Repeat August 13, 2014

Ooh I love that you’ve used sundried tomatoes AND sweet potatoes AND greens in these, Ange! They sound fabulous and so full of flavour… and a good thing to snack on while thinking about the best approach for cleaning that crockpot! :) I hope whatever plan B was for Eric’s birthday was a raving success!

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Michelle August 13, 2014

Can I leave out the all purpose flour, or perhaps use 3 tbsp more oat flour instead? This is such a perfect vegan meal!

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Angela August 13, 2014

The all-purpose flour really helps with binding, so I’m not sure oat flour would hold together as well.

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Beata S. August 25, 2014

I used chickpea flour and it held together great!

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Hanna August 13, 2014

Those look so good. Love that it’s a vegan recipe :)

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Averie @ Averie Cooks August 13, 2014

They look fantastic and banked recipes are the best…whether it’s hot weather, preggo brain, or whatever the reason for not wanting to be in a hot kitchen, amen for those little gifts from heaven :) Pinned!

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Michelle @ Vitamin Sunshine August 13, 2014

Those look like the perfect option to take to work for lunch. I am a teacher and just went back to work after summer holiday (International School, where we go Aug-June), and I’ve been brainstorming big batch recipes that freeze well to make on weekends. These are going on my list this weekend. Pinning!

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Angela (Oh She Glows) August 14, 2014

I hope you enjoy them Michelle!

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Clairissa August 13, 2014

My family is not vegan, but my sister is. She introduced me to your blog! I just wanted to say, I made these tonight, and they were a huge hit! (especially with my 2 year old!!) My husband usually does the cooking (hes a chef), and he was uber impressed. I did use eggs (we have chickens) and chard instead of kale. Also, I topped them with a tiny bit of goat cheese and a drizzle of EVOO. THEY WERE DIVINE!! I don’t think we’ll be having any leftovers, but I’ll be making these again for sure! Also, what do you think about making these to freeze? We have a vacuum sealer, and should I bake them through and then freeze? or just patty, then freeze, and cook when we’re ready to eat them? Thank you so much for your amazing recipes!

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