Vegan Baked Parmesan Rice Cakes! We love making extra rice to keep in the fridge for fun and easy recipes like this one here!
These humble and flavorful Vegan Baked Parmesan Rice Cakes are ultra-satisfying and a great way to use up leftover rice. Perfectly tender parmesan-flavored rice patties are made with simple pantry ingredients. Serve with a delicious Vegan Basil Aioli for the ultimate side or main dish.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Got left-over rice? We always do simply because we plan it that way LOL. We love to make a little extra then challenge ourselves to come up with creative ways to use it. These baked parmesan rice cakes are delicious pair it with our Vegan Basil Aioli and you will fall in love too!
Serve these tasty rice cakes with roasted veggies or side salad for a great dinner. You gotta give this one a try!
Tips for Success:
- Flavor Profile: This dish is a Whole Food Plant Based nod to fried Parmesan Rice Cakes. The flavor profile of this dish is Parmesan (vegan) cheese.
- Rice Selection: We used brown rice. This recipe will work well with most rice selections.
- Using Left-Over Rice: Use cooked and refrigerated rice. It creates a better overall texture.
- Mashing the Rice: We placed the cold rice into a medium bowl, add all the ingredients, mixed it really well, then used the back of a one-cup measuring cup and mashed the rice up against the side of the bowl. We did this repeatedly for about 30 seconds to create a slightly sticky rice mixture.
- Difference of Opinions: Our family was completed divided over the texture of the rice cakes. Some family members preferred not mashing the rice cakes too much (about 30 seconds). This method created a flakier type of rice cake where the rice cake holds together very well, but when eaten with a fork, the rice cake does flake apart a little bit. Other family members preferred that the rice cakes were more harshly mashed (1-2 minutes) to create a more cohesive sticky rice cake. This method created a more solid “hockey-puck” style rice cake where it does not flake apart when eaten with a fork. Both methods work very well if picked up and eaten. We posted the 30 second mashing in the recipe instructions because most preferred the flakier end result.
- Shaping the Rice Cakes: When scooping up the rice to form a ball, use dampened hands, pack into a ball, then flatten into a thick disk. Use the side of your palm to shore up the edges.
- Size of the Rice Cakes: We made the rice cakes using just shy of ½ cup measuring cup. You can make them smaller if you wish and just reduce the baking time accordingly.
- Minced Red Onion and Grated Carrots: Ensuring that the red onions are very fine, almost minced like and using grated carrots allows the rice cakes to stick together well. If you do not take the time to finely minced the red onions with a knife (not food processor), the rice cakes will not hold together as well.
- Vegan Parmesan Cheese: We used our Vegan Parmesan Cheese. We love it. It is delicious. Feel free to use your favorite vegan parmesan cheese.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container.
This dish can be easily frozen.
Pantry Products Used:
- Panko Crumbs: We used Ian’s Gluten Free Panko crumbs for this recipe. If you do not need to be gluten free, feel free to use any panko bread crumbs of your choosing.
- Rice: We used Uncle Ben’s Whole Grain Brown Rice for this dish.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Parchment paper
- Baking sheet
These humble and flavorful Vegan Baked Parmesan Rice Cakes are ultra-satisfying and a great way to use up leftover rice.
- 3 cups cooked and refrigerated rice *
- 1/3 cup grated carrots
- 1/3 cup minced red onion
- ½ cup + 2 Tablespoons Vegan Parmesan Cheese *
- ½ cup panko crumbs *
- 2 Tablespoons nutritional yeast
- ¼ cup hot tap water
- 2 Tablespoons cashew butter *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon sweet paprika
- ¼ to 1 teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
- Vegan Basil Aioli *
- Side salad
- Roasted/steamed veggies
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper.
- Place all the Spice/Herb Ingredients into a small box, whisk, set aside.
- Place all the Base Ingredients and Spice/Herb Mix into a bowl, mix well to evenly distribute the ingredients. Then use your hands to really smash the ingredients thoroughly together.
- Now take a measuring cup or wooden spoon and mash the ingredients for approximately 30 seconds to create some slight stickiness. (See blog post for more details)
- Scoop up a handful sized ball (shy ½ cup) amount of rice mixture and with dampened hands roll it into a ball (in your hands), then flatten it into a thick disk, then place on the parchment lined baking sheet.
- Continue until all the rice mixture has been rolled into balls, flattened into a thick disk, and placed on the baking sheet.
- Place in a preheated 350 F oven. Bake for 20 minutes, then flip and bake for another 15 minutes.
- Serve with optional Vegan Basil Aioli.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 3 to 4 (makes 7 rice cakes)
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.