• 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!

    12 ingredients.

    45 minutes.

    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!

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