Vegan Rice Cakes

This recipe is directly adapted from the Feedzone Cookbook by Allen Lim and Biju Thomas.

“Chef Biju and Dr. Lim vetted countless meals with the world’s best endurance athletes in the most demanding test kitchens. In The Feed Zone Cookbook: Fast and Flavorful Food for Athletes, Thomas and Lim share their energy-packed, wholesome recipes to make meals easy to prepare, delicious to eat, and better for performance.”


2 Cups cooked sushi rice (or other sticky style rice)

1-2 TBSP brown sugar

1-2 TBSP Bragg’s Aminos (or GF tamari)

1 Cup steamed sweet potato, diced into very small cubes

2 TBSP olive oil

1 can chickpeas, rinsed and mashed (use potato masher or food processor)

2 TBSP nutritional yeast

1/2-1 tsp salt

additional salt, pepper and spices, to taste


Cook the rice according to package directions on the stove top or rice cooker. Set aside.

In a heavy bottomed skillet, add the olive oil and sweet potato and pan fry until crispy. In a large bowl, add potatoes to the rice.

Using the same skillet, add the mashed chickpeas, nutritional yeast, desired spices (fennel or cumin are a good choice) stir and cook until the chickpea mixture begins to dry a bit and look ever so slightly like scrambled eggs.

Add all of the remaining ingredients into the rice and stir well. Pour mixture into a brownie style or rectangular glass baking dish and press the mixture until it is spread evenly and smooth on top. Refrigerate for approx 15 minutes and then cut into small rectangles.

Scoop out each “cake” and wrap individually in foil, wax paper or ideally Martha Wrap. Store in an airtight container in the ‘fridge.

Vegan Rice Cakes

You can easily take these rice cakes on the go in your lunch, in your cycling jersey pocket or pan fry them in a little olive oil for dinner.




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