Amaranth Cakes with Mushroom Gravy

Amaranth is a highly nutritious super-duper ancient grain that is easy to prepare in many ways—even popped like popcorn. We use it in this recipe as crunchy, chewy amaranth cakes topped with a creamy, gluten-free mushroom gravy. It’s a YumUniverse favorite that is easy to make.

Makes: approx:4 cakes and 2 cups gravy  |  Preparation Time: 45mins

Try to buy everything organic. Here’s why.
Amaranth Cakes:
1/4 tsp chopped parsley
1/2 cup amaranth
1/2 cup pure water
1 cup vegetable stock (make your own)
1 tbsp garbanzo bean flour (can use any gluten-free flour)
1 tbsp extra-virgin olive oil (can substitute cold-pressed coconut oil)
Pinch of fine ground sea salt

Mushroom Gravy:
3-4 organic crimini mushrooms
3-4 organic shitake mushrooms
1 organic portobello mushroom
1 shallot
1 clove garlic
2 tbsp garbanzo bean flour
1/2 tsp thyme
2 tsp mellow white miso
1 tsp coconut aminos (you can sub tamari or nama shoyu if gluten or soy aren’t a concern for you)
3/4 cup pure water
1/2 cup soaked raw cashews
1 tbsp extra-virgin olive oil (can substitute cold-pressed coconut oil)
Black pepper to taste
Pink Himalayan or Celtic sea salt to taste

Let’s Get Started:
Place your amaranth grains in a medium saucepan.


Slice up all of your mushrooms and set aside. Toss fresh, chopped parsley into the saucepan with your amaranth grains.


Add vegetable stock and 1/2 cup pure water to the amaranth and parsley and bring to a boil over high heat. Once boiling, let amaranth continue to cook at a boil until water is absorbed.


While amaranth is cooking, pour 1 tbsp cold-pressed olive oil (or cold-pressed coconut oil) in a skillet and heat pan to medium.


Add chopped shallot and brown in skillet for about 2-3 minutes. Then add crushed clove of garlic and cook together for another minute.


Once your amaranth is cooked, it is ready to be grilled. First, stir in 1 tbsp of garbanzo flour into your amaranth. Prepare a second skillet by pouring 1 tbsp of cold-pressed olive oil in it and bringing the heat to medium. Spoon some of your amaranth onto your oiled skillet and press into a cake. Repeat until you have 3-4 cakes.


Grill cakes for about 5-7 minutes and then carefully flip and brown for another 5-7 minutes. Be gentle when flipping—since we aren’t using eggs to bind the amaranth cakes, you want them to stay together. Slide your spatula entirely underneath your cake and flip. Brown on both sides and place on a plate or cookie sheet in the oven set at 200° until your gravy is finished.

Once your shallots and garlic are browned, add your sliced mushrooms to the skillet and cook about 8 minutes until they are soft.


In the meantime, place 3/4 cup of pure water and 1/2 cup soaked cashews into the blender and blend until creamy. Once mushrooms are softened, add the cashew cream to the mushrooms along with 2 Tbsp of garbanzo flour, 1/2 cup pure water, thyme, miso, coconut aminos, pepper and sea salt. Stir well and simmer for about 3 minutes and then you are ready to serve.


Just top your crispy amaranth cakes with gravy and enjoy!

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  1. Robin R.

    I am like an official YU tester now or something…. I am making everything. I had these for dinner last night and it was amazing. That gravy is awesome. Yup. I have dreams of broccoli casserole swimming around in my head now!

  2. Kerry B.

    Just found your site a couple of weeks ago after starting a new plant based life style. Been making tons of your stuff and this one is one of my favorites!!! Yummy!!!

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