Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce

Tempted by the idea of quinoa, my favorite grain, which also happens to contain nearly complete proteins, and further attracted by the idea of combining its nutty flavor with the earthy taste of black-eyed peas, I whipped up a batch of these satisfying little croquettes that I based on a recipe I found in Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock. Because they are baked instead of fried, the effort involved is really rather minimal, but the dining experience most delightful.

This recipe can easily be doubled, which is what in fact I did. I served some cooked quinoa on the side and scooped my best-ever mushroom sauce over top. My mushroom sauce does contain yogurt, so this is not a strictly vegan combination, but I'm not a vegan and was only craving a partial cleanse of animal products, which explains why I resisted the urge to include eggs and cheese in the croquettes. Honestly, not needed, whether or not you serve them with a vegetarian or vegan friendly accompaniment.

Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce

Recipe by Lisa Turner Adapted from Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock Published on December 6, 2008 Simple breaded and baked black-eyed pea and quinoa croquettes served with a creamy and tangy mushroom sauce Print this recipe Croquettes: 1 1/2 cup cooked black-eyed peas (1 14 oz can or 1/2 cup dried) 1 tablespoon olive oil 1 generous tablespoon tamari or soy sauce 1 cup cooked quinoa (1/3 cup dried) 1 red or green chili, seeded and finely chopped 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1 teaspoon paprika Coating: 1/4 cup bread crumbs 1/4 cup cornmeal pinch of sea salt fresh cracked black pepper 1/2 teaspoon grated lemon zest   1 batch (3 cups) best-ever mushroom sauce Instructions: Mash the black-eyed peas with a fork or potato masher in a large bowl. Mix in the olive oil, tamari and chili. Add the quinoa to the bowl, along with the spices and herbs, and stir until well combined. Combine the ingredients for the coating in a small bowl. Line a baking sheet with parchment paper and preheat an oven to 350°. Shape the bean and quinoa mixture into small patties, roll in the crumb mixture, and transfer to the baking sheet. Bake for 40 minutes, turning them halfway during the baking time. Serve hot or warm smothered with mushroom sauce. Makes 8 croquettes or 4 servings