Cajun Quinoa Cakes features crispy, veggie filled quinoa patties seasoned with old bay and topped with a spicy lemon-dill remoulade for a fantastic meatless meal that all types of eaters will love!
I have been on a sriracha kick lately and happen to find this recipe for these quinoa patties with this great sounding rémoulade, and just had to give it a try. And so glad I did because they were delicious!
This recipe is adapted from Randy Clemens vegan sriracha cookbook called, The Veggie-Lover’s Sriracha Cookbook (affiliate link). It’s a great book which includes 50 veggie loving recipes that will be based on fruits, vegetables, grains, legumes and beans – no fake meats – and all will pack a punch with the sriracha chili sauce.
You will find these vegan quinoa cakes come together easily and will be on the table in about 1 hour. They are super tasty and pair well with fresh asparagus for a light meal, or add a serving of vegan mac & cheese for something heartier.
These were devoured by the whole family and I know you will love them too!
So without further ado, let’s get to it!
Ingredients You’ll Need
Quinoa cakes: The base of the cakes includes quinoa, flour and flax egg. A mix of red bell pepper, red onion, celery , and parsley add color, texture and added flavor, along with a few spices such as garlic, old bay, salt and pepper. The old bay adds a nice flavor, but if you don’t have it on hand, you’ll still have a nicely flavored quinoa cakes.
The Remoulade: The creamy topping is a cashew base with dill, lemon, garlic, onion powder and sriracha for a kick of heat. Feel free to sub the cashew base and use vegan mayo.
How To Make Quinoa Cakes
(Note – The full printable recipe is at the bottom of this post)
- Start with making the quinoa.
- While quinoa is cooking, make the flax egg and prep the produce.
- In a medium bowl, combine the quinoa, flax egg, flour, onion, celery, bell pepper and garlic. Mixture should be moist enough to stick together. Add additional flour or water, 1 -2 tablespoons at a time if needed to adjust consistency, and taste for seasoning.
- Form balls, pressing gently but firmly, and flatten into approx. 8 patties about ½ inch thick.
- Cook quinoa cakes over medium heat until browned on each side, about 4 – 5 minutes per side.
These were easy to put together, a little messy, but once you do one or two you get the hang of it.
How To Store + Reheat
Besides the cooked quinoa patties making wonderful leftovers, the uncooked quinoa mixture also keeps well for a few days. Make the mixture, cover and store in the refrigerator until you have some time to cook the patties on the stove.
- Refrigerator: Leftover patties can be stored in the refrigerator for up to 5 – 6 days in a covered container.
- Freezer: For longer storage, freeze the quinoa cakes for up to 2 – 3 months using freezer safe containers or baggies. Bake the quinoa patties from frozen, adding a 3 – 5 extra minutes to the directed cooking time.
- Reheat: Warm the quinoa crab cakes on a plate in a preheated oven set to 350 degrees. Alternatively, microwave using 30 – 60 second intervals until warmed through.
These savory veggie filled quinoa patties pair well with a variety of sides. Here are a few of my favorite options:
- Serve with fresh steamed asparagus and you have yourself a wonderful meal.
- Artichokes would also be great, especially with the remoulade!
- You can also serve it with a side of vegan mac and cheese or classic vegan coleslaw.
- And this simple Sweet Corn & Arugula Salad would be delicious as well!
More Recipes You’ll Love
- Quinoa + White Bean Veggie Burgers
- Simple Vegan Lasagna with Asparagus
- Skillet Asparagus & Tomato Medley
- Lemony Asparagus Pasta Salad
If you try this quinoa cakes recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CAJUN QUINOA CAKES
Cajun Quinoa Cakes are a delicious vegan twist on crab cakes with an amazing creamy sriracha rémoulade!
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Makes 8 crab cakes 1x
- Category: Entree
- Cuisine: Cajun, American
- Diet: Vegan
- 1 cup dried quinoa
- 1 ¾ cup vegetable broth or water
- 1 tablespoon flaxseed meal
- 3 tablespoon water
- ¼ cup flour of choice + more as needed (I used GF oat flour)
- ½ red onion or 1 large shallot, diced
- 1 small red bell pepper, seeded and diced
- 2 ribs of celery, diced
- ¼ cup parsley, chopped
- 1 ½ teaspoons old bay, optional
- 1 teaspoon garlic powder or 2 cloves garlic, minced
- himalayan salt & pepper, to taste
- 1 – 2 tablespoons olive oil, for the skillet
- ⅔ cups raw cashews* (preferably soaked for 2 –3 hours)
- ⅓ cup water + more as needed
- 1 tablespoon sriracha, + more to taste OR ¼ to ½ teaspoon cayenne
- 1 small clove garlic
- 2 tablespoons fresh dill, chopped
- 1 lemon, juice and a little zest
- dash or two onion powder
- salt & pepper, to taste
Quinoa: In small pot over medium high heat, add broth/water and quinoa, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, remove cover, fluff with a fork and let set for another 15 minutes to cool and absorb remaining water.
Flax egg: While the quinoa is cooling, start your flax egg by mixing the ground flax seed with 3 tablespoons water in a small bowl and set aside to thicken, at least 10 minutes for best results.
Rémoulade: Place all ingredients in a blender/food processor, except the dill, and blend until smooth (the Nutri Bullet is a perfect tool for this job). If your mixture is too thin add a few cashews and blend again, and if too thick add 1 tablespoon water at a time until desired consistency. Stir in the dill by hand. Taste for seasoning adding more of whatever you like. Cover and keep at room temp or place in the refrigerator until ready to use (I served mine at room temp). This can also be made a couple days in advance and kept in the refrigerator (will stay fresh for up to 5 – 6 days).
Quinoa Cakes: In a medium bowl, combine quinoa, flax egg, flour, onion, celery, bell pepper and garlic. Mixture should be moist enough to stick together. Add additional flour or water, 1 -2 tablespoons at a time if needed to adjust consistency. Taste for seasoning. Scoop up ¼ – ⅓ cup of mixture and form into a ball, pack them well while forming into a ball. Gently flatten to about ½ inch and pinch any cracks that appear on the sides and tops. (Patties can be made a day in advance and kept in the refrigerator.) Be patient and rinse your hands after forming each patty, it will be a bit messy for the first few until you get the hang of it.
Cook: Preheat oven to 200 degrees. In a skillet or shallow pan, heat 1 ½ teaspoons oil over medium heat, add 4 patties and cook, until nicely browned on each side, about 4 – 5 minutes per side. Repeat until all patties are cooked. Keep finished quinoa cakes on a baking sheet in the preheated oven until all cakes are cooked. (see notes for baked option)
Makes 8 – 9 patties, serves 4
Store: Patties can be kept in the refrigerator for up to 5 days.
Remoulade: Feel free to use vegan mayo instead of cashews for the rémoulade. Replace the cashews and water with ½ – ¾ cup vegan mayo. Mince the garlic and make sure zest of lemon is finely grated or minced. Combine ingredients in a small bowl and mix by hand.
Baked Vegan Crab Cakes: The quinoa cakes can also be baked in the oven until golden brown and heated through on a lightly greased baking sheet at 400 degrees for about 25 minutes, flipping once after the first 15 minutes.
Updated: Cajun Quinoa Cakes was first published March 2013 and has been updated December 2019 with new photos and helpful tips.