Vegan veggie cakes with chia
Vegan veggie cakes with chia seeds, carrots and greens are a spin on my original veggie cake recipe. This savoury vegetable cake recipe comes together quickly and uses chia as a binder for extra protein.
Vegetable patties are quick and easy to make, plus you can make them from almost any vegetable. Learn how to make veggie cakes from whatever you have in the fridge.
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Vegan veggie cakes
These vegan vegetable cakes are absolutely delicious and I have to say are one of my favorite variations on the original recipe.
They are sweet from the carrots, with a bit of earthiness from the beet greens and the fresh herbs give them a ton of flavor.
Making delicious little fritters or patties out of vegetables is my thing. I love trying new combinations of vegetables.
If you’re new to making vegetable cakes, make the recipe as written the first time or two. Then, try out a new combination with whatever you have.
Vegan veggie cake recipe
Similar to a rissole or a croquette, vegetable fritters are an easy veggie recipe that you can make in 30 minutes.
The great thing about these vegan veggie cakes is that you can make them with whatever you have in the house. No beet greens? No problem. Use spinach, kale or chard.
Just remember to squeeze any water out of the greens before adding to your mixture, or it will be watery.
Baked vegan vegetable patties
If frying these crispy cakes isn’t for you, bake them!
They will not have a golden, crispy outside, but you can bake them in a 350°F oven for 20 – 25 minutes.
These homemade vegetable patties are also a great freezable vegan meal. Place parchment paper between them before freezing, then reheat in a warm oven.
They will be as good as the day you made them.
Veggie cake recipes
We all have a few carrots hanging around in the fridge that need to be used up or half a head of broccoli that is starting to look at little less vibrant than when we bought it.
Veggie cakes are the perfect answer to using up these vegetables. Throwing food away is never a good thing, so take those veggies and turn them into something delicious.
Using up those random bits of vegetables we all have is a great way to reduce food waste, especially since we’ve already paid for them.
Each of these can be made into vegan vegetable cakes with easy substitutions.
- Superfood veggie cakes
- Green vegetable cakes
- Sweet potato veggie cakes
- Sweets and beets fritter recipe
- Baked broccoli cakes
- Zucchini Fritters
- Corn fritters
I’ve been making grated vegetable patties for years. I am a veggie lover, but that isn’t the case for everyone.
I’ve had to feed my fair share of picky eaters, including adults who don’t like vegetables. Veggie cakes, though, always seem to be a hit.
Vegan and Vegetarian recipes
Most of my vegetarian recipes can be easily veganized. Usually, it’s one simple swap to make the recipes vegan. An example would be swapping an egg for a chia seed egg, like I’ve done in this recipe.
Here are a few more delicious vegan or vegetarian recipes to go with your vegan vegetable cakes.
- Asian noodle bowl with crispy tofu – vegan
- Stuffed acorn squash – vegetarian (swap cheese to make it vegan)
- Soba noodles with stir-fried vegetables – vegan
- Chickpea curry – vegan
- Oven-roasted vegetable pasta – vegetarian (omit cheese to make it vegan)
- Summer grain salad – vegan
- Mediterranean quinoa salad – vegan
Want more? You can get more recipes in my veggie cake e-book.
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Vegan veggie cakes
Quick and simple vegan veggie cakes are a delicious way to eat more vegetables and use up veggie bits in the fridge!
- 2 cups beet greens and stems (from 1 large bunch or 2 small)
- 1/2 red onion, thinly sliced
- 8 carrots, peeled
- 1 cup scallions, diced
- 1/2 cup flat-leaf parsley, chopped
- 2 cloves garlic, minced
- 1 cup panko bread crumbs
- 1/2 cup flour
- 2 tsp. baking powder
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 tbsp. chia seeds
- 5 tbsp. water
- +olive oil for frying
- In a medium pan, sauté beet greens, stems and red onion over medium heat until softened. (about 6 - 7 minutes). Remove from pan and set aside to cool.
- Using a food processor (or a box grater), shred carrots.
- In a medium - large bowl, combine shredded carrots, scallions, parsley, garlic, panko, flour, baking powder, salt, and pepper. Toss to combine, making sure you don't leave any large pockets of flour. Set aside.
- In a small bowl, combine chia seeds and water. After a minute or two, when it just begins to gel, add to bowl with carrot mixture and toss to work chia seeds into the mixture evenly.
- Add cooled beet greens and onions to carrot mixture and toss to combine evenly.
- Heat a cup of oil (in the same pan you used to cook the beet greens) over medium - medium/high heat until shimmering.
- Using a 2 ounce scoop or a 1/3 cup measure, portion out veggie cake mixture. Use your hands to lightly pack the veggie cakes so they retain their shape while cooking.
- Add cakes to pan and cook for 5 - 6 minutes per side until deep golden brown.
- Remove from pan and set on paper towels to absorb excess oil.
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Amount Per Serving: Calories: 85Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 526mgCarbohydrates: 14gFiber: 3gSugar: 2gProtein: 3g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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