Vegan – Gluten-Free – Grain-Free
This post contains affiliate links.
These are a huge hit for my kids (minus the hot sauce) as well as an appetizer for when we have friends and family over. They are easy to make and are jammed packed with protein, healthy fat, and fiber.
Ingredients
- 1 cup quinoa, uncooked
- 1 cup water
- 2 cups broccoli florets
- 3 tablespoons flaxseed or chia seed meal
- 2 tablespoons olive oil
- 1/2 cup almond flour
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons sea salt
- 3/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Sriracha Mayo Sauce
- 2/3 cup vegan mayo
- 1 teaspoon garlic hot sauce
- 1 teaspoon sriracha
Instructions
- Preheat the oven to 400F. Line a large baking pan with parchment paper or a silicone mat.
- Thoroughly rinse the quinoa in a fine-mesh colander. Cook according to directions.
- Remove from the heat, fluff with a fork, cover, and let stand for 5 minutes.
- Steam or cook the broccoli until tender. Strain off any excess water and finely chop. Food processor is best to get it super small. Set aside.
- While the quinoa and broccoli cook, in a large mixing bowl, whisk together 1/4 cup filtered water, the flaxseed meal, and the olive oil. Let stand for 10 minutes to thicken.
- Transfer the cooked quinoa to the mixing bowl with the flaxseed mixture. Stir in the broccoli, almond meal, nutritional yeast, lemon juice, paprika, salt, garlic powder, and black pepper.
- Use a 1 1/2-tablespoon cookie scoop to scoop out and compact mounds of the quinoa mixture. You want to really compress and compact them into the scoop. Drop each mound onto the baking tray. You should have about 30 mounds.
- Bake the patties for 25 minutes, or until deep golden brown and crisp on the bottoms and golden on top.
For the Sriracha Sauce
- In a small bowl, whisk together the mayonnaise, hot sauce, and sriracha until smooth. Chill until ready to serve.
To Serve
- Serve the bites warm from the oven alongside the aioli.