Saturday, May 12, 2012

Vegan Dinner: Butternut Squash Chickpea Cakes

Yay it’s Saturday! Ah I love Saturdays…relaxing, going to a movie with Hubs and playing with the pups.

Hubs and I recently went to the scenic state of Virginia for a lil’ mini vacation. I had the opportunity to view the union of my highschool bestie Kristi and her love John and the ceremony could not have been more beautiful—they’re own vows, on top of a mountain, on the hill of winery as the sun was setting. Absolutely gorgeous!! Virginia really IS for lovers.

 Above is a picture of us at happy hour….everyone loves a good happy hour! Before the ceremony, when the invitations arrived at our home we had the chance to choose a vegetarian option for our dinner during the reception. (ya know…choose one 1. Steak 2. Chicken 3. Vegetarian). It’s always a mystery what the “Vegetarian” plate will be. Little did we know it would be DELICIOUS! The plate arrived and it was a huge grilled Chickpea cake with a creamy sauce drizzled on top, served with asparagus and mashed potatoes. Once again I’m inspired and thinking “I could totally make this”. When we got home I opened my trusty Skinny Bitch Cookbook and there it was, titled Curried Chickpea Cakes, page 191. I made a few adjustments to make it my own, naturally. Not bad right?


-1 can of organic chickpeas (15 oz), drained

-equal parts butternut squash, cut into small squares

-3 scallions, sliced and diced

-1/2 cup of coconut milk

-2 tsp of organic evaporated cane sugar

-2 “eggs” of Ener-G egg replacer

-2/3 organic breadcrumbs, set aside extra for later

-1 tsp of salt

-1/2 tsp of nutmeg

-1 tsp curry powder

-1/2 tsp cumin

-2 tbsp of sesame oil


1.       Start with the butternut squash. Add water to a large pot and heat on high until boiling. Add squash, reduce heat to med-high and cook 10 minutes or until squash becomes soft

2.       Mash with a hand-masher until all lumps are gone and mixture is smooth

3.       In a microwave safe dish cook chickpeas 3 minutes or until soft. Mash with a handmasher and combine to squash

4.       Add remaining ingredients except sesame oil (Note: Be sure to stir the egg replacer and water first then let it settle in a separate cup before combining to the mix)

5.       Heat sesame oil in a large skillet on med-high heat

6.       With the cake mixture, use your hands to make 2 x 2 inch balls and form them into cakes. Add some breadcrumbs and then place in skillet, 3-4 at a time (Note: If cakes start to fall apart, add more Ener-G Egg Replacer to the mixture)

7.       Cook both sides  about 4 minutes until brown and set aside. Repeat until mixture is gone and you're done!



My son and I May 2013, Photo by Nedas Notions


  1. These look delicious! What kind of sauce is that?

    1. Thanks so much Sarah! It's a red pepper remoulade sauce that went perfect with the cakes. Easy recipe using vegan mayo, ketchup, lemon juice, onion powder, parsley, crushed red pepper, paprika, salt and garlic powder

  2. Canned coconut milk or the coconut milk from the fridge? Thank you!

    1. Hey tara! Canned coconut milk is what i use. I love the brand Thai Kitchen. They make an organic option. Let me know if you have any other questions!

  3. Thank you! They turned out great! I used the sprouts organic brand I had in my cupboard.

    1. Fantastic! So glad you liked them.

  4. These look great! I am going to try them.

    1. Thank you! I love seeing these comments--such a day-maker :-)