Recipe of the Week: Quinoa-Seitan Fritters

Hey everyone, Happy Friday! Sorry I'm posting this later than usual today, but I had a busy morning. Anyway, recently I ran across a recipe that I had wanted to try before: quinoa-seitan fritters. Unfortunately, it wasn't actually quinoa-seitan fritters, my mind just thought it was. While the recipe still looked good, I had it in my mind to make quinoa-seitan fritters. I did a search on the internet and came up empty-handed. Ultimately, I did what any good cook would do....make my own!

I had a ton of good veggies lying around as well, so roasted veggies were made. I roasted a combination of cauliflower, broccoli, aspargus, and brussel sprouts. Don't they look pretty? Roasted veggies are good anytime.

Here are the beautiful veggies sitting alongside the Quinoa-Seitan fritters I ended up making. They came out great! I might try and make them into 'meatballs' next time.

Quinoa-Seitan Fritters


1/2 c. quinoa, rinsed
1 c. vegetable stock

3/4 c. vital wheat gluten
3/4 c. breadcrumbs
1 1/4 c. vegetable stock
1 T. each of olive oil, nooch, parsley, and chives
1 t. each of gran. onion, gran. garlic, paprika, salt, pepper, and Old Bay
oil for frying


1. Bring one cup of vegetable stock to a boil, then add the quinoa. Bring it to boiling, reduce heat, and simmer until all the stock has been absorbed. Remove from heat.

2. When the quinoa has cooled down, put it in a large mixing bowl, then add the remaining ingredients. Mix until well incorporated and strings are starting to form.

3. Let the mixture rest for 5 minutes, then form into small patties (or fritters if you will) and fry on each side over medium-high heat until crispy. Cook time can vary depending on the stove.

4. Enjoy!


*I used Chipotle Mayo and Awesomesauce--both made by Hampton Creek--to dip my fritters in, and they were both delicious choices.

*If you want to make the same veggies, here's how it's done: Take any veggie(s) you like, and to it add a mixture of 1/4 c. olive oil, 1 t. gran. garlic (or fresh), and 3 T. of miso paste. Stir until well-coated, then bake at 350 degrees for 40 minutes or so. Cook times can vary, but generally you want a vegetable that is tender but still ever-so-slightly crisp.


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