Cajun Quinoa Cakes + Lemon-Dill Remoulade
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The Simple Veganista · by Julie | The Simple Veganista★ 5.0

Cajun Quinoa Cakes + Lemon-Dill Remoulade

NUTRITION · PER SERVING50M COOK
CAL 10%·PRO 13%
CARBS 28G54% OF CAL
4G FIBER0G ADDED0G INTRINSIC21G OTHER3G TOTAL SUGAR
FAT 8G36% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan quinoa cakes inspired by crab cakes with Cajun spices, served with a creamy sriracha-dill remoulade. Crispy outside, tender inside.

maincajundairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup dried quinoa
  • 1 3/4 cup vegetable broth or water
  • 1 tablespoon flaxseed meal
  • 3 tablespoon water
  • 1/4 cup flour of choice + more as needed (I used GF oat flour)
  • 1/2 red onion or 1 large shallot, diced
  • 1 small red bell pepper, seeded and diced
  • 2 ribs of celery, diced
  • 1/4 cup parsley, chopped
  • 1 1/2 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
  • 2/3 cups raw cashews* (preferably soaked for 2 -3 hours)
  • 1/3 cup water + more as needed
  • 1 tablespoon sriracha, + more to taste OR 1/4 to 1/2 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
PREP
10M
SODIUM
425MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.