| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 335 | 7g | 1g | 55g |
| sugars | fibre | protein | salt |
| 3g | 10g | 11g | 0.50g |
Why I Love Peruvian Vegan Rice and Bean Cake
Welcome to one of my all-time favorites: the Vegan Rice and Bean Cake. I’ve always been a fan of recipes that you can feel nourishing you with every bite, and this Peruvian wonder ticks every health and taste box. This dish is a delightful blend of ancient Peruvian culinary practice served with a slight southwestern tint, drawing from the textures and flavors I grew to love in Texas, and transforming traditional Southern comfort food for an equally satisfying vegan experience. It’s a multicultural journey in a dish, and that’s precisely why I adore it so much.
A Recipe Inspired by Cultural Melting Pots
My rendition of this vegan delight not only draws from the traditional Peruvian preparation method but also from the extensive experience I’ve had cooking familiar, hearty Tex-Mex meals. It’s an undeniable homage to my Southern roots and the diverse blend of culture and cuisine that make up Texas’ rich culinary landscape. I can also tip my hat to the famous vegan chef Daniel Oliver who continues to provide delicious, healthy, and accessible vegan dishes that inspire my culinary creativity.
This vegan rice and bean cake is a kin of ancient Peruvian arroz con frijoles. It will also make quite a pair with a chilled, tangy salsa, or a warm, crusty piece of cornbread. With its rich and hearty composition, this all rounder can serve as a stand-alone meal that leaves you satisfied and brimming with energy.
A Healthful and Happening Twist
The unique differentiation of this recipe lies in the use of whole wheat bread crumbs and quinoa, which provide an added dose of fiber and a nice nutty undertone to the dish. Meanwhile, the lively combination of bell peppers, cilantro, cumin and paprika introduces a vibrant flavor profile that takes this dish from simple to simply sensational.
One thing I must mention is that although this recipe hails from the Peruvian culinary tradition, I’ve added a little of my Southern flare to the dish by introducing black beans and red kidney beans rather than the traditional Peruvian beans. Don’t shy away from customizing the recipe according to your personal preference. Cooking is, after all, an art of personal expression.
What You’ll Need
- 2 cups of organic brown rice
- 1/2 cup of quinoa
- 4 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 red onion, finely chopped
- 4 cloves of garlic, minced
- 2 bell peppers, diced
- 1 can (15 oz.) of black beans, drained and rinsed
- 1 can (15 oz.) of red kidney beans, drained and rinsed
- 1/2 cup of cilantro, finely chopped
- 1 tablespoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 cup of whole wheat bread crumbs
- For garnish: Avocado slices, lime wedges and fresh cilantro
Method
Step One
Wash the brown rice and quinoa under running water until the water runs clear. Put them in a large saucepan, add the vegetable broth, and bring to a boil. Once boiling, reduce the heat to low, cover the pan, and let it cook for about 35 minutes, or until the liquid has been fully absorbed.
Step Two
While the rice and quinoa are cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped red onion and minced garlic, sautéing them until they’re fragrant and the onion is translucent.
Step Three
Add the diced bell peppers to the skillet and continue cooking for another 5 minutes, or until the peppers have softened. Add the black beans and red kidney beans to the skillet and stir everything together.
Step Four
Once the rice and quinoa have finished cooking, add them to the skillet. Toss in the finely chopped cilantro, cumin, paprika, and salt and pepper, stirring everything together until well combined. Allow the mixture to cool a bit.
Step Five
Preheat your oven to 400°F (200°C). Add the whole wheat bread crumbs to the skillet, mixing them in well. Form the mixture into cakes about 1 inch thick, place them on a lined baking sheet, and bake them for 20-25 minutes or until they’re golden brown and crisp.
Step Six
Serve the Vegan Rice and Bean Cakes garnished with avocado slices, lime wedges, and fresh cilantro. Enjoy your healthy and delicious meal!
