Vegan Purple Potato Quinoa Cakes with Maple Brussels Sprouts, Sage Walnut Pesto and Crispy Shallots

This recipe is so PERFECT for a dinner party. Especially if you want to impress someone. It feels like eating a fancy dish from a restaurant. There are a lot of different components, but each one is so easy! And the best part is that everything can be made ahead. Just reheat the brussels sprouts before and sear the quinoa cakes right before serving. 

For the Purple Potato Quinoa Mash

4 to 6 small purple potatoes

1 medium sized red beet, steamed and peeled 

3 tablespoons Trader Joe's vegan cream cheese

1 tablespoons olive oil 

1 onion, chopped

2 cloves garlic, minced

1/2 cup uncooked quinoa

1 cup water

1 teaspoon salt

1 tablespoon lemon juice 

Steam purple potatoes for 15 to 25 minutes  fork tender, depending on size. Let cool enough to handle. Peel potatoes. Mash potatoes, vegan cream cheese and red beet together. Set aside.

In a saucepan, heat olive oil over medium heat. Cook onion till soft and lightly browned. Add garlic and cook just a minute or so. Add quinoa and sauté for another minute. Add 1 cup water and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes. After 20 minutes, remove from heat and let sit another 5 minutes.

Combine quinoa and purple potato mixture. Form into patties, whatever size you would like! Makes about 8 three inch patties. Set aside. 

In a skillet, heat a few tablespoons of olive oil over medium night heat. Said the patties on each side till golden brown and crispy. About 4 minutes each side. 

For the Maple Brussels Sprouts

2 tablespoons olive oil

2 shallots, thinly sliced

1 glove garlic

2 cups fresh brussels sprouts, trimmed and halved

1 1/2 tablespoons maple syrup 

1 tablespoon gluten free low sodium soy sauce

1/4 cup water  

In a saucepan, heat olive oil over medium heat. Sauté shallots and cook till soft. Add garlic and cook another 30 seconds. Add Brussels sprouts and cook for 8 to 10 minutes till nicely browned on the edges. Combine the maple syrup, soy sauce, and water. Add the the brussels sprouts. Cover and cook for 1 to 3 minutes, till liquid is absorbed and slightly thickened. 

Fried Shallots

3 medium sized shallots

2 tablespoons all-purpose flour 

Oil for frying 

Heat oil to about 350 degrees. 

Thinly slice the shallots and toss with the flour. Shake off excess flour. Fry the shallots till golden brown, only a minute or 2!

Basic Hummus 

1 can chickpeas, drained and rinsed 

1 tablespoon tahini

1 tablespoon lemon juice

Salt and pepper to taste

Blend all ingredients together in a food processor or blender.

Sage Walnut Pesto

1 cup loosely packed basil 

1/4 cup loosely packed sage 

1/4 cup walnuts

1/2 cup extra virgin olive oil 

1 tablespoon lemon zest

Salt and pepper to taste 

Combine all ingredients in a food processor or blender till smooth. (Can be left slightly chunky if you prefer!)

To assemble, spread a couple of tablespoons of hummus on the plate. Add some brussel sprouts. Place potato quinoa pastor on top. Top with more brussels sprouts and fried shallots. Drizzle with pesto.