Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce

Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce

Tempted by the idea of quinoa, my favorite grain, which also happens to contain nearly complete proteins, and further attracted by the idea of combining its nutty flavor with the earthy taste of black-eyed peas, I whipped up a batch of these satisfying little croquettes that I based on a recipe I found in Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock. Because they are baked instead of fried, the effort involved is really rather minimal, but the dining experience most delightful.

This recipe can easily be doubled, which is what in fact I did. I served some cooked quinoa on the side and scooped my best-ever mushroom sauce over top. My mushroom sauce does contain yogurt, so this is not a strictly vegan combination, but I'm not a vegan and was only craving a partial cleanse of animal products, which explains why I resisted the urge to include eggs and cheese in the croquettes. Honestly, not needed, whether or not you serve them with a vegetarian or vegan friendly accompaniment.

Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom SauceBlack-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce
Recipe by
Adapted from Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
Published on December 6, 2008

Simple breaded and baked black-eyed pea and quinoa croquettes served with a creamy and tangy mushroom sauce

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Croquettes:
  • 1 1/2 cup cooked black-eyed peas (1 14 oz can or 1/2 cup dried)
  • 1 tablespoon olive oil
  • 1 generous tablespoon tamari or soy sauce
  • 1 cup cooked quinoa (1/3 cup dried)
  • 1 red or green chili, seeded and finely chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 teaspoon paprika
Coating:
  • 1/4 cup bread crumbs
  • 1/4 cup cornmeal
  • pinch of sea salt
  • fresh cracked black pepper
  • 1/2 teaspoon grated lemon zest
 
Instructions:
  • Mash the black-eyed peas with a fork or potato masher in a large bowl. Mix in the olive oil, tamari and chili. Add the quinoa to the bowl, along with the spices and herbs, and stir until well combined.

  • Combine the ingredients for the coating in a small bowl.

  • Line a baking sheet with parchment paper and preheat an oven to 350°.

  • Shape the bean and quinoa mixture into small patties, roll in the crumb mixture, and transfer to the baking sheet. Bake for 40 minutes, turning them halfway during the baking time.

  • Serve hot or warm smothered with mushroom sauce.

Makes 8 croquettes or 4 servings

Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce

10 comments:

Kevin said...

mmm... mushrooms. I like the use of the quinoa in the croquettes.

indosungod said...

Love those croquettes. I am sure the black eyed peas gave them great texture and taste to boot.

Ricki said...

I already love the oatmeal/quinoa croquettes. . . these sound like another terrific dish. And the mushroom sauce is great, too (although I did veganize it!). :)

Holler said...

Those look gorgeous Lisa and I am drooling over the mushroom sauce!

anudivya said...

Oh my gosh! I love quinoa anything... this is too good. Nice contrast of textures working for you.

Belén said...

Love mushrooms!! Will try your recipe for them.

Jamesia said...

Well, I'm clearly late to the table, as this was posted last year... Yet, this recipe sounds really delicious - I think I'll make it today! What do you think it'd be like with a bean mix in lieu of black-eyed peas? Also, I'm definitely subscribing to your feed... I need more good vegetarian recipes!

Lisa said...

Hello Jamesia;

The earthy flavour of black-eyed peas was especially nice in this recipe, but you could try a mixture of other beans. Let me know how the recipe works out for you!

Natasha said...

Hi Lisa,

I'm a big fan of your blog and I've just gotten round to reading the old recipes. This one looks great but I don't always get quinoa where I live. What could I use instead?

Lisa said...

Thanks for your comment Natasha. You might try brown or basmati rice, though I am not sure it would work out as well. Let me know.