Vegan Veggie Cakes

The original purpose of this website was to share family recipes that have been handed down from generation to generation.  As I am embarking on this journey I have realized that I have not shared how my current family and I eat on a regular basis.  That is what my daughter will remember when she thinks back on her childhood.  Don’t get me wrong, we LOVE our families’ favorite dishes but we can’t and don’t eat all those treats all the time.  We eat plant based and do our best to make what we can by scratch.  Here is a recipe for veggie cakes that can be eaten on their own as an appetizer, or thrown on a bun for a veggie sandwich/burger, or put a couple in a tortilla for a veggie burrito (I can turn anything into a burrito or quesadilla!).  I hope you and your family enjoy these as much as we do!

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Makes approximately 24.

Make the flaxseed eggs so they can thicken up by the time you add them to the mixture.  Mix 5 tbsp flaxseed meal with 13 tbsps. water.

Grate the zucchini.  Once all zucchini is grated place it in a tea towel and wring out the excess juice over the sink or a vessel if you want to use the excess juice for feeding plants or something.  Zucchini needs to be fairly dry so the cakes don’t fall apart.

Dice onion and sauté for 3 – 5 minutes until they begin to turn translucent.  Add frozen corn and continue to sauté until cooked through; 5 – 7 minutes.

While onion is cooking, dice the broccoli into small pieces and grate the carrots.

In a large bowl mix together dry ingredients; flour, nutritional yeast, breadcrumbs, baking powder, salt and pepper. 

Add all the veggies to the dry ingredients and mix well.

Heat a skillet with enough avocado oil to generously coat the bottom of the pan. 

Scoop large spoonfuls and form into a ball place into the hot oil and press down on the tops to flatten out.  Cook on each side for about 3 – 4 minutes until browned.  Transfer to a wire cooling rack and enjoy immediately.

Tools Needed

Green in the Kitchen

I try my best to be as green as possible in the kitchen using organic ingredients and using tools that can be handed down through the generations and/or are sustainably made.  I am always on the lookout for products that support this vision.  Though not perfect I still have tools that are not completely in line with this vision; however, I look forward to taking great care of them and using them as long as possible so they stay out of landfills.  Once they have reached their end of life I look forward to introducing an eco-friendly version to the home.

I also look forward to sharing with you what can be composted from each dish so less food waste is sent to landfills.  If you have an opportunity to use the unused portions of ingredients in another dish all the better but if you don’t have plans for… let’s say, that whole head of lettuce YOU CAN COMPOST IT!

What Can Be Composted From This Dish?

All the veggie scraps can be composted!  Don’t just throw them away to be carried to a landfill with no new purpose.  Cut down the zucchini ends, broccoli stock(s), carrot greens and ends, and onion husks and ends to help speed up the composting process.  Throw it in your preferred bin and let the composting begin; in a couple months these scraps will have a new purpose and won’t be wasted a landfill.

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