Squash Cakes [Vegan]

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Discover more recipes with these ingredients Squash Cakes [Vegan] Ingredients You Need for Squash Cakes [Vegan] How to Prepare Squash Cakes [Vegan]

Discover more recipes with these ingredients

The recipe makes 10 cakes, and I think with the addition of the bean puree makes them somewhat of a complete meal. Serve with a green salad and you are all set!

Ingredients You Need for Squash Cakes [Vegan]

1 small acorn squash, halved and seeded
1 small butternut squash, halved and seeded
4 tbsp coconut flour
1 tbsp all purpose flour
1 tsp liquid smoke (or less depending on how much smokiness you want)
1/4 cup bread crumb
1/4 cup nutritional yeast
1 cup cannellini beans (I cooked dried beans but you could used canned as well)
1 tbsp fresh thyme, minced
Salt and pepper to taste
2 tbsp olive oil

How to Prepare Squash Cakes [Vegan]

Heat the oven to 400. Place squash open side down on a baking sheet and roast for 20-30 minutes until the skin is very soft when pierced with a fork. Remove from the oven and allow to cool.
Pulse the cannellini beans in a food processor until smooth. Add to a bowl. Scoop the flesh of the squashes and put into the same bowl along with all the other ingredients except the olive oil and mix well.
In a skillet over medium high heat add the olive oil. Once hot form into cakes and place in the skillet allowing them to cook about 2-3 minutes per side until golden brown. Be careful when flipping them as they are quite soft.
Serve immediately.