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Veggie Corn Cakes

  By Kris Giovanini  ,

November 16, 2015

We've eaten these cakes topped with salsa and applesauce and they are good either way.


2 cups cornmeal (Eve uses 1 & 1/2 cups regular cornmeal and 1/2 cup polenta)

2 tsp. salt

2 cups boiling water

4 T vegan margarine, melted

1 cup soy or rice milk

1/4 cup flax meal with 3/8 cup warm water (see Eve's notes)

1 cup flour

12 oz. tofu (Eve uses almost a full box of Mori-Nu)

2/3 cup finely chopped bell pepper or zucchini

1 cup corn kernels

2 scallions, thinly sliced (optional)


Combine the cornmeal and salt in a large bowl.

Slowly stir in the boiling water and let stand for 10 minutes.

Stir the flax meal into the warm water and let it set for a minute or two, then add it to the mixture.

Using only a few strokes, add the soymilk, melted vegan margerine and remaining ingredients. Do NOT over mix.

Drop in large spoonfuls (about 1/3 cup) onto a hot oiled skillet.

Fry as pancakes, turning once when dry around the edges with some bubbles in the middle.

Serve the corn cakes hot topped with applesauce or salsa.

Eve's Notes:
The original recipe calls for 2 eggs. Flax meal mixed with water turns into an egg white consistency and makes a good substitute, adding those healthy omega-3's to your corn cakes. Ener-G-Egg Replacer also works well: to replace 2 eggs, use 1 T mixed with 1/4 cup water.

This recipe is from Eve at The Joy of Mindful Cooking, Check it out at



  1. Doug Meier says:

    We made these last night and they were wonderful. A keeper.


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