Quinoa Mushroom Red Pepper Bites

My, my, oh my.  These plant based Quinoa Mushroom Red Pepper Bites dipped in the Vegan Mayo and Sriracha Dressing are heavenly. They are addictive too.  Be sure you have company when you serve this or you might eat more than you would want to. So good with the dressing.  Love it!  The picky taster, my husband Bob, gave it two thumbs up.

They are a cinch to make.  The recipe was inspired by the one found in the wonderful plantbasedonabudget website and is very flexible.  I added more spices and also the vegetable, red pimento pepper, to their list of ingredients.  Plus I dredged the balls or patties in panko crumbs. I also baked rather than deep fried them.

Do make the vegan mayo sriracha dressing to go with them.  Perfect combination.  Caution:  they are very addictive together.  They make perfect appetizers for potlucks and family gatherings.  If formed into patties, they are a tasty alternative to the bean burger for your meatless meals.

Quinoa Mushroom Red Pepper Bites

(Adapted from plantbasedonabudget website)  

                        

     

Makes 24 balls or 12 patties (2 balls or 1 pattie per serving)  

• 2 cups cooked quinoa

• 1 onion, finely chopped

• 1 cup finely chopped mushrooms from a 1-6.5 oz can drained

• 1/4 cup green onions, finely chopped

• 1 fresh red pimento pepper, finely chopped

• 1/2 tsp garlic powder

• 1/2 tsp cumin

• 3/4 cup whole wheat flour

• 1/4 teaspoon red pepper flakes

• 1 tsp salt

• 3 tbsp non-dairy, unsweetened, unflavored milk

• juice of 1 lime or lemon

• 3/4 cup Panko crumbs

Preheat oven to 400 degrees Fahrenheit.

Mix the quinoa, onion, mushrooms, green onions, red pepper, garlic powder, cumin, flour, red pepper flakes and salt in a bowl till well blended and feel thick to the touch.

Add the lime or lemon juice and milk to the mixture and mix thoroughly.

Roll into small balls and dredge the balls in panko crumbs.  (You can also form patties and dredge them  in panko crumbs).  

Place the balls in a pan that has been lined with aluminum foil that has been sprayed with non cooking spray. Bake for 20 minutes for softer bites or for 30 minutes for a crisper coating.


Serve with Vegan Mayo with Sriracha Dressing the recipe of which is below.  

Vegan Mayo with Sriracha Dressing

Yield 12 tbsp

1 tbsp per serving

• 3/4 cup vegan mayonnaise
• 6 drops of sriracha

Mix the two ingredients with a fork till well blended.

Nutritional facts include the dressing when used.  

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