Sweet Potato & Quinoa Stack with Spinach & Garlic Cream
Author: 
Recipe type: Entree. Main.
 
Makes 10 Patties
Ingredients
  • 2 cups Quinoa, cooked
  • 1½ cups Sweet Potato, Mashed
  • 1 medium Onion, diced
  • 2 Garlic Cloves, minced
  • 1.5 cups brown lentils (I used tinned)
  • 1 cup Carrot, grated1.5 cups brown lentils (I used tinned)
  • 1.5 cups brown lentils (I used tinned)
  • ½ cup Quinoa, Uncooked
  • 1½ cups Raw Oats
  • ½ tsp. ground Cumin
  • ½ tsp. ground Coriander
  • 1 Tbsp. Curry powder
  • 1 tablespoon Tomato Sauce
  • 1 teaspoon Chilli Sauce
  • ½ cup fresh parsley, finely chopped
  • Salt and Pepper to taste
  • Mushrooms, sliced
  • Nuttelex
  • Garlic
  • Beetroot Wedges, tinned
  • 1 tub Tofutti Cream Cheese
  • 2 -3 Garlic cloves, minced
  • Handful Spinach, frozen, defrosted & squeezed
Instructions
  1. Cook the sweet potato and quinoa separately and cool. Sauté the onion and garlic together in a fry pan. Add all ingredients together in mixing bowl and mix them really well. You really can add anything that you like to this mixture so relax and add some flavours you love if you like rather than use the spices I have.
  2. Make into large patties and cook in frypan, you can finish them in the oven to ensure they do not burn if they are very large.
  3. Sauté the mushrooms in a frypan with Nuttelex & chopped fresh garlic and set aside until it is time to assemble the meal.
  4. Sauce:
  5. In a food processor place the Tofutti cream cheese, garlic and spinach. Season well with cracked black pepper & salt.
  6. Assembly:
  7. Place the Quinoa patties in a stack with garlic mushrooms in-between, some beetroot wedges and drizzled in Spinach & Garlic Cream Sauce. Alternatively these can be served in a burger bun and they also freeze well for great BBQ ideas.
Recipe by The Vegan Pantry at https://theveganpantry.com.au/entree/sweet-potato-quinoa-stack-with-spinach-garlic-cream/