Quinoa and kale fritters with sweet potato–mushroom hash
Gluten-Free, Soy-Free, Vegan, Dairy-Free, Lean & Clean
30 – 40 Minutes
Cashew cream makes our house-made sauce so velvety and rich, you won’t believe it’s vegan. It’s pure heaven on these crisp, golden brown quinoa fritters.
In your bag
- ½ cup rainbow quinoa
- 1 sweet potato
- 2 ounces cremini mushrooms
- 1 or 2 cloves peeled fresh garlic
- 1 bunch kale (about ½ pound)
- 1 or 2 shallots
- 1½ teaspoons flaxseed meal
- Fritter seasoning blend (almond meal - sweet paprika - granulated garlic)
- Red pepper cashew cream (roasted red bell pepper - cashew butter - fresh garlic - lemon juice - salt)
Prepare the quinoa fritter mixture ahead of time, allowing the spices more time to infuse the mixture and the flaxseed longer to hydrate, creating a better bind. Prepare steps 1 and 4 (except the cooking) up to 1 day ahead, proceed with steps 2 through 3 and cooking the fritters (step 4) the following day.
Make It Leaner
Use half the red pepper cashew cream to cut out 45 calories and 3 grams of fat per serving. Pro tip: Whisk some vinegar into the remaining cashew cream to transform it into a vinaigrette for your next salad.
The small but mighty flaxseed is not only loaded with omega-3s, it’s also one of our favorite egg replacers. Because of a naturally occurring gum in the seed’s outer layer, mixing flaxseed meal and water creates a gel-like binder that mimics an egg. Here the water comes from the moisture in the cooked quinoa.
Protein: 16g (32% DV), Fiber: 11g (44% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 340mg (14% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 64g (21% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts.