Quinoa Chickpea Cakes with Roasted Red Pepper Cashew Sauce

zestforever.com

Margo

subheading: For the Cakes:

1 ⁄2 cup Cooked Quinoa

8 oz. Chickpeas rinsed and drained

1 ⁄2 cup Oat Flour or Chickpea Flour

1 ⁄2 cup Zucchini shredded

1 ⁄2 cup Bell Pepper chopped

1 ⁄2 cup Celery chopped

1 ⁄2 cup Red Onion diced

2 to 4 cloves Garlic minced

1 T Vegan Worcestershire Sauce

1 Lemon juiced

1 to 2 T Vegan Mayo OR Tahini

1 T Ground Flax 3 T Water

1 t Mustard Powder

1 t Smoked Paprika

Salt & Pepper to taste

subheading: For the Sauce:

1 ⁄2 cup Cashews soaked overnight

1 ⁄2 t Dill

2 Lemons juiced

1 t Horseradish optional

1 t Dijon Mustard

1 to 3 cloves Garlic

1 ⁄4 cup Water

1 ⁄2 cup Plant Based Milk

subheading: For Serving:

Chopped Scallions

Arugula Salad

Cabbage Slaw

Directions at zestforever.com

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