Vegan “Crab” Cakes
Did somebody say vegan crab cakes? These plant-based patties are loaded with the flavor and texture of traditional crab cakes but are prepared with wholesome ingredients.
Prep: 10 mins
Cook: 25 mins
Yield: 8 cakes
Ingredients
Ingredients
- 1 14 oz can or jar artichoke hearts, drained
- 1 ½ cups cooked chickpeas
- 1 14 oz can or jar hearts of palm, drained
- 1 Tbsp fresh or dried dill
- 4 sheets of dried and crushed seaweed
- Juice from 2 lemons
- ½ red onion
- 1 handful of fresh cilantro
- ½ tsp sea salt
- 1 tsp ground black pepper
- 1 tsp of paprika
- ½ cup whole grain bread crumbs or almond flour
Vegan tartar sauce
- 1 block of firm tofu
- 1 Tbsp fresh or dried dill
- ½ tsp sea salt
- 1 tsp ground black pepper
- 1 Tbsp yellow mustard
- Juice from 1 lemon
Instructions
Instructions
Vegan Tartar Sauce
- 1. Process all the sauce ingredients in a blender until smooth.
- 2. Refrigerate until ready to use.
“Crab” Cakes
- 1. Place all the “crab” cake ingredients in a food processor with the exception of the whole grain bread crumbs. Process until the mixture comes together.
- 2. Transfer the mixture to a bowl and gently mix in the breadcrumbs.
- 3. Shape the mixture into patties.
- 4. In a skillet, cook patties over medium heat.
- 5. Serve patties with vegan tartar sauce.
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