Vegan Quinoa Cakes with Corn Puree and Roasted Tomatoes

If you need a great meatless entree for summer entertaining this one is it! My Vegan Quinoa Cakes with Corn Puree and Roasted tomatoes are a sensation of flavors! They are also filling and hearty at the same time making it perfect for a summer lunch or elegant dinner.

Why You’ll Love This:

• You can use frozen corn for the puree, which saves time on the prep! Or if you have the time, by all means you could certainly use fresh corn.
• You can make most of the components in advance. I typically make the corn puree the day before and then fry the quinoa cakes the day of.
• That way all you have to do is roast the tomatoes before guests arrive and leave at room temperature.
• You can then pop them back in a 300F oven for 10 mins to warm before serving.

Watch My Video Demo Below!

Step#1: Make the Corn Puree

• The corn puree is essentially a wonderful sauce for the quinoa cakes which can be too dry if there isn’t some kind of sauce to compliment them.  It’s very similar to my Corn Soup Recipe which I love to serve in the spring with herby drop biscuits. 
• To switch things up you could also you my Roasted Tomato Soup Recipe as the base, and top with my Roasted Corn Salad instead.
• You’d have the same summery flavors represented but in different ways.

Step#2: Make the Quinoa Cakes

• Quinoa is a great alternative protein for vegan entertaining, I love to serve it as a main course in things like my Curried Veggie and Quinoa Salad or as a compliment to my Butternut Squash and Kale Salad a great filling side dish for Thanksgiving.
• It pays to make these quinoa cakes ahead of time so that you aren’t frying them up moments before your guests arrive. It will make the clean up easier!
• They reheat well in the oven the next day allowing you to only have to concentrate on the roasted tomatoes the day of.

Step#3: Roast the Tomatoes and Assemble

• I love to use a combination of colors for the tomatoes. The yellow and red tomatoes have slightly different flavors, the yellow being a bit sweeter, and they just look so pretty and summery on the plate.
• You can serve them hot or at room temperature and they add one one texture to the plate. They also make the presentation pretty to see them piled high with a sprig of parsley.
• The pine nuts are best toasted for the flavor and buttery crunch they provide, you can toast them in a skillet on the cooktop while your tomtaoes roast, or place them on another sheet pan in the oven with the tomtaoes during the last few minutes of cooking time.

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Vegan Quinoa Cakes with Corn Puree and Roasted Tomatoes

Yield: 6

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours

If you need a great meatless entree for summer entertaining this one is it! My Vegan Quinoa Cakes with Corn Puree and Roasted tomatoes is a sensation of flavors!

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Ingredients

For Corn puree:

• 1 tbsp (15 ml) olive oil
• ½ cup (75 g) white onion, diced
• 1 garlic clove, roughly chopped
• 2 cups (475 ml) vegetable broth
• 2 ½ cups (375 g) frozen corn
• Salt and Pepper to taste
• Red pepper flakes to taste
• garnish: fresh basil, thinly sliced (1/3 cup (80 ml) for 6 people)

For Quinoa Cakes:

• 2 cups (475 ml) of vegetable broth
• 1 cup (240 ml) of quinoa, rinsed
• ½ cup (75 g) zucchini
• ½ cup (75 g) onion, diced
• 2 tbsp (20 g) grated carrots
• 2 tbsp (30 ml) fresh parsley
• 2 flax “eggs” (2 tbsp ground flax seed (30 ml) mixed with 5 tbsp (75 ml) water)
• ½ cup-1 cup flour (60-120 g) whichever you feel you need to bind it together
• 2 tsp curry powder (30 ml)
• ½ tsp of salt
• freshly ground pepper to taste
• 1 ½ cups (90 g) of panko bread crumbs
• ¼ cup (60 ml) olive oil for frying

Topping:

• 3 pints (1500 ml) cherry tomatoes, multi-color
• 2 tbsp (30 ml) olive oil
• salt and pepper to taste
• 6 tbsp (90 ml) pine nuts, roasted
• fresh parsley sprigs

Instructions

1. To make corn puree, sauté ½ cup of onions in olive oil until tender and fragrant. Add garlic and sauté for another minute. Add vegetable broth and corn. Simmer until corn is cooked through.
2. Transfer corn mixture into a blender and puree until smooth. Add salt and pepper to taste and blend. Then add red pepper flakes and blend. Transfer to an air-tight container and refrigerate until ready to serve.
3. For the quinoa cakes, cook quinoa in 2 cups of vegetable broth under boiling, then lower flame and simmer for 15 mins until broth is evaporated and quinoa has puffed up. Fluff with a fork.
4. Place the warm quinoa in a large bowl, add zucchini, onion and carrots, parsley.
5. In a separate small bowl combine ground flax meal with water and allow to thicken at room temperature for 5 mins. Then add “Flax Eggs” to quinoa and veggie mixture. Combine with your hands until mixed. Then add flour, curry powder and salt and mix.
6. Add the panko bread crumbs to a shallow bowl. Scoop out ½ cup (120 ml) of the quinoa mixture and form into 6 cakes and press into the panko bread crumbs on all sides to cover the cakes.
7. Heat a cast-iron skillet on medium-high heat with at least 1/2 inch (13 mm) of oil.
8. Fry cakes, 1-2 at a time until crispy and then flip for another 2-3 minutes. Remove cakes and allow to drain on paper towel. Serve immediately OR cover and keep refrigerated until ready to serve. (To reheat place on a cookie sheet and bake at 350F (175C) for 10-15 mins until warmed through and crispy)
9. For topping place tomatoes on a rimmed lined cookie sheet, drizzle with olive oil and season with salt and pepper. Roast at 450F (230C) for 10 mins. Last 3-5 minutes place pine nuts on a separate baking sheet to toast on bottom rack. Watch them because they do burn quickly! And might only take 3-4 mins.
10. To assemble! Pour the corn puree on a plate (about 1 ladle full) add basil, place quinoa cake on top, a few roasted tomatoes, sprinkle pine nuts and top and garnish with a parsley leaf.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 2mgSodium: 772mgCarbohydrates: 33gFiber: 7gSugar: 8gProtein: 13g