Monday, 17 November 2014

Roasted quinoa and seitan croquettes with flavor and rich potatoes

    Visiting  certain places for periods that include meals is not always easy as most of times there are no vegetarian restaurants and nothing suitable to eat at  local restaurants.
    My own experience advises me not to  create expectations. In these cases, it is best to simplify and be ready for what it comes. Therefore, the ideal is to leave the house with a tasty home prepared snack that satisfies us.
    This is what I did yesterday, I hope you can enjoy the recipe as much as I did! I prepared roasted quinoa and seitan croquettes with flavor and rich potatoes!

(yields 22 croquettes)

1 cup dark quinoa
250 gr of seitan + 3 garlic cloves + 2 tbsp of olive oil + pinch of salt + 2 tbsp soy sauce
1 + ½ cup almond paste (obtained from almond milk- recipe here: Almond milk )
1/3 cup of flax seeds
1/3 cup black and gold sesame seeds
1  chopped onion
1  chopped tomato
¼ cup chopped parsley and coriander
2 tbsp soy sauce
or the amount necessary

Wash and cook the quinoa according to directions on the package. Allow it to cool.

For the seitan:

Sauté the garlic cloves in olive oil and add the finely chopped seitan.
Season it with a pinch of salt and cook, stirring, for 5 minutes.
Add the 2 tbsp of soy sauce, mix well and let it cook for 2 minutes. Allow it to cool.

Place the seeds in a food processor, or in a coffee grinder and grind it.

For the croquettes:

In a large bowl ,place the quinoa, add the seitan and mix well.
Add the almond paste and the seeds and wrap again.
Add the chopped onion, tomato and herbs. Mix everything and season with 2 tbsp of soy sauce or other seasonings to your taste.

Preheat oven to 180º degrees.

Mold the croquettes and put them on a baking tray in the oven.

Bake for 30 minutes.

For the potatoes:

Wash and cut potatoes into thick sticks.
Cook in abundant salted water. When cooked al-dente, drain and place in a serving dish that  you can put in the oven.
Grind black sesame seeds, flaxseeds, sunflower seeds or other to your taste.
Add 1 tbsp olive oil to the  seeds and mix with the potatoes. Check the seasoning and place in oven until crispy.

Bon appétit!
© veggie delicious food, November  2014


  1. Que sou fã deste blog, que sou admiradora do trabalho da Sandra não "escondo", digo-o e partilho. A delicadeza, o cuidado e o conhecimento que passa é de reter e ficar na perdida delicia das receitas| partilha. Mais um exemplo, que de tantos me tiram as palavras. Ficam os olhos, a vontade e sentimento de querer provar. A receita já a tenho e certamente vou experimentar! Obrigada Sandra, obrigada pelo Veggie delicious food!

    1. Obrigada Clauds Home! São estes comentários que ajudam a manter um blog activo em alturas em que o tempo escasseia e o cansaço aperta...