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 Sauce|
|Recipe by Lisa Turner|
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