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Vegan Mole Smothered Beancakes with Cilantro-Lime Quinoa

pinto bean cake

Slightly Modified Vegan Mexican Meatballs Recipe (which I made into patties) by Chefing Around | Makes: 8 balls | Time: ~ 15 min


1 15 oz can of pinto beans

1 cup #spinach, finely chopped

1/2 onion, diced

1 4 oz can fire-roasted diced green chilis

2 garlic cloves, minced

2 tbsp Masa Harina

1 tsp corriander

1/2 tsp oregano

1/2 tsp salt

1/2 tsp pepper

2 tbsp EVO


Puree pinto beans in a food processor or blender until mostly smooth.

Mix together all ingredients, except for olive oil, thoroughly in a bowl.

Form eight balls out of the mixture.

Heat olive oil in a pan over medium heat.

Cook balls, turning every couple minutes so that all sides brown evenly. You may have to work in batches.

The skinny on beans: there are a ton of similar recipes that use black beans, but black beans have SUBSTANTIALLY more calories than pinto beans. Consider replacing black beans in other recipes. I am.

Vegan Mole Sauce Recipe by It Doesn't Taste Like Chicken | Makes: 3 servings | Time: ~20 min


1/2 tbsp vegetable oil

1/2 yellow onion, chopped

1 clove garlic, minced

1 cup veggie broth

1 tbsp cocoa powder

1 tbsp oat flour

1/2 tbsp natural peanut butter

1 tsp chili powder

1/2 tsp oregano

1/2 tsp adobo powder

1/4 tsp cumin

1/4 tsp cinnamon

1/4 tsp salt


Heat the oil over medium in a skillet or large saucepan. When hot, sauté the onion and garlic until the onions turn translucent and begin to brown, about 5 minutes. 

Add the broth, and use your spoon to scrape off any bits stuck to the bottom of the pan. Now add all the cocoa, flour, peanut butter, all the spices and whisk well to combine. Bring to a simmer and cook for about 5 minutes until it thickens and is very fragrant.

Use an immersion blender directly in the pot, or add the sauce to a blender, and blend until completely smooth. Serve hot. In this case, I added the sauce the final 2 minutes of the bean balls cooking.

Slightly Modified Cilantro Lime Quinoa Recipe by Peas & Crayons | Serves: 1.5 cups | Time: ~20 min


1/2 cup dried quinoa, rinsed

3/4 cup veggie broth

4 tbsp chopped cilantro leaves

1 tbsp lime juice

1 tbsp EVO

S&P, to taste


Rinse and drain quinoa. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes.

Add broth, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

Add chopped cilantro, lime juice, lime zest and oil and season with a pinch of salt and pepper

The Complete Meal

Add quinoa to a portion of a wide bowl. I went ahead and microwaved some canned "southwestern" corn and veggie mix, then added that to a portion of the bowl. Use the remaining space to add the bean balls with mole sauce. Top with avocado slices.

What I ate and drank today

6 glasses of water

2 cups of coffee

Egg white sandwich

Leftover cauliflower wings

4 pretzel rods

Bean cake bowl



~3 miles of walking

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