Vegan Quinoa, Spinach & Sweet Potato Cakes
Finding yummy, low-FODMAP recipes that are also vegan can be tricky, but this one, made with quinoa and sweet potato, is perfect for anyone who suffers from IBS--or not!
Yield: 20 cakes.
- 1 1/2 cups Dry quinoa (approx. 3 cups cooked)
- 2 cups Fresh spinach
- 2 cups Grated sweet potato
- 1/3 cup Ground flax
- 2 tbsp Tahini paste
- 1 cup Oat flour
- 1/3 cup Gluten-free brown rice flour
- 1/2 cup Pumpkin seeds
- 1/2 cup Fresh basil leaves, finely chopped
- 1/2 cup Green onion, finely chopped (green parts only)
- 1 tbsp Dried oregano
- 1 tsp Salt
- Preheat the oven to 400ºF. Cut parchment paper to cover two baking sheets.
- Boil the quinoa according to the instructions on the package. Drain it and leave to cool for a bit.
- Create 'flax eggs' by mixing together the ground flax and 1 cup water in a bowl (1:3 ratio flax to water). Let sit for at least 5 minutes and it will thicken.
- Grate the sweet potato. Gently press it in a towel to remove any excess moisture. Prepare the spinach too.
- Combine the oat flour, sweet potato, spinach, pumpkin seeds, basil, green onion, tahini paste, oregano, salt and flour together in a large bowl. Mix in the flax egg when thickened. Mis in the quinoa once it has cooled off (it's okay if it is still a bit warm).
- Scoop up the mixture. Pack the quinoa cakes together in your hands, and then gently flatten. Place on baking sheet.
- Bake the cakes for 15 minutes, then flip and bake another 10 minutes. The quinoa cakes are done when they are lightly browned and firm.
- Let cool for at least 5 minutes before removing from baking sheet and enjoy!
- Make sure to only use the green parts of the green onion. The white parts contain fructans (high-FODMAP).
- Good to eat with some low-FODMAP dip or veggies on the side.
- You can reheat the cakes in a toaster oven or frying pan. A microwave works, too, but they won't be as crispy.
- Cool down the cakes quickly after heating them for the first time (because of the spinach) and store them in the fridge for 3-5 days. You can freeze them, too, and they'll last a couple of months.
- Not a vegan? You can replace the flax eggs with 4 pastured eggs and add 1/2 cup of parmesan cheese to the mixture. Really yummy!