Vegan Broccoli Quinoa Cakes

Crispy outside, tender inside, 100% plant-based, and perfect for meal prep, lunchboxes, or a light dinner. These little cakes are packed with protein, fiber, and flavor—no eggs, no dairy, no fuss 💚

 Time & Yield

• Prep: 15 minutes
• Cook: 20–25 minutes
• Yield: 10–12 small cakes

 Ingredients

• 1 cup cooked quinoa (cooled)
• 2 cups broccoli, finely chopped (lightly steamed or raw)
• ¼ cup onion, finely diced
• 2 cloves garlic, minced
• ⅓ cup rolled oats or breadcrumbs (gluten-free if needed)
• 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
• 2 tbsp nutritional yeast (optional but very flavorful)
• 1 tbsp olive oil
• 1 tsp lemon juice
• ½ tsp paprika
• ½ tsp cumin
• ½ tsp black pepper
• Salt to taste

Optional Add-Ins

• Chopped parsley or cilantro
• Chili flakes
• Grated carrot or zucchini (squeeze moisture out)

 Instructions

1. Make flax egg
   Mix ground flaxseed with water. Rest 5 minutes until gelled.
2. Prepare broccoli
   Lightly steam broccoli 2–3 minutes until bright green, then finely chop.
   (Raw also works for a firmer texture.)
3. Mix everything
   In a bowl, combine quinoa, broccoli, onion, garlic, oats, flax egg, nutritional yeast, olive oil, lemon juice, spices, and salt.
   Mix well—mixture should hold together when pressed.
4. Shape cakes
   Scoop about 2 tbsp per cake and flatten gently.
5. Cook
   • Pan-fry: Heat a non-stick pan with a little oil. Cook 3–4 minutes per side until golden.
   • Bake: 200°C / 400°F for 20–25 minutes, flipping halfway.
   • Air-fry: 190°C / 375°F for 12–15 minutes.
6. Serve warm with your favorite sauce.

 Approximate Nutrition (per cake)

• Calories: ~85–95
• Protein: ~4 g
• Carbs: ~12 g
• Fat: ~3 g
• Fiber: ~2 g

 Pro Tips

• If mixture feels wet → add 1–2 tbsp oats
• For extra crispiness → brush lightly with oil before baking
• Chill mixture 10 minutes if shaping feels tricky

 Q & A

Q: Can I make these gluten-free?
A: Yes—use gluten-free oats or GF breadcrumbs.

Q: Can I freeze them?
A: Absolutely. Freeze cooked cakes up to 2 months. Reheat in oven or air fryer.

Q: What sauce goes best?
A:

• Tahini lemon sauce
• Vegan garlic yogurt
• Avocado dip
• Sweet chili sauce

Q: Can I use frozen broccoli?
A: Yes—thaw completely and squeeze out excess water.

Q: Are these good for kids?

A: Very! Mild, soft inside, and easy to hold.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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