Rinse the peas, place in pot, cover with water, partially cover, and cook, stirring occasionally, until soft, 30-45 minutes.
Meanwhile combine quinoa with 1 c water, cover, and simmer until quinoa is tender and water has been absorbed, about 20 minutes.
When the black-eyed peas are cooked, drain off any water,** then mash. Stir in 1 T oil and soy sauce, then add quinoa, thyme, basil, and paprika. The mixture should be thick and slightly sticky.
Preheat oven to 350.
Lightly oil the cookie sheet. Combine remaining ingredients in a small bowl. Roll the black-eyed pea mixture into balls and flatten slightly, then coat with bread crumbs and set on cookie sheet.
Bake 20 minutes, flip each croquette, and bake another 20 minutes.
Serve hot with a hearty, flavorful sauce such as
*Do you need to rinse quinoa?
**Try to use just enough water to cook the peas without having a lot to drain off (along with all that nutrition) at the end.
You can use canned black-eyed peas, but they cook so quickly and easily that I strongly recommend using dry ones instead.
You can use just about any kind of bean in place of the black-eyed peas.
Recipe adapted from Vegan with a Vengeance: Over 150 delicious, cheap, animal-free recipes that rock, by Isa Chandra Moskowitz – read my review.
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