Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Vegan "Crab" Cakes. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Vegan "Crab" Cakes Recipe. Why not call them something else? I know the title could be a little confusing, or even annoying to some people (that's not my intention).
You can cook Vegan "Crab" Cakes using 15 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Vegan "Crab" Cakes
Prepare 2 cans of hart of palm, drained and rinsed.
Make ready 1 cup of cooked chickpeas.
Make ready 1/4 cup of aquafaba (the chickpeas water).
Prepare 4 tbsp of vegan mayo.
You need 2 tsp of dijon mustard.
It’s 1 tsp of worchester sauce.
It’s 1 tsp of liquid smoke.
Make ready 2 tbsp of lime juice.
Prepare 1 tsp of garlic powder.
Prepare 1 tsp of sea salt.
Prepare 2 tsp of old bay seasoning.
Prepare 1/8 tsp of cayenne pepper.
Take 1/2 cup of chopped green onions.
Make ready 1/2 cup of chopped fresh parsley.
It’s 1 cup of panko breadcrumbs.
The artichokes make an amazing texture!However, you could also replace the artichokes with hearts of palms.This vegan crab cakes recipe is the best because it is healthy, satisfying and so easy to make!It's gluten-free, made with chickpeas, quinoa, hearts of palm and artichoke hearts!
Vegan "Crab" Cakes instructions
In a food processor, add heart of palm and cooked chickpeas..
Plus ingredients together until the texture is flaky and resembles crab meat..
In a large bowl add aquafaba (water chickpeas where cooked in, or water from the chickpea can), and whisk liquid for 1 minute until it turns white and foamy (like egg whites)..
Next add in vegan mayo, dijon mustard, Worchester sauce, liquid smoke, lime juice, garlic powder, salt, old bay seasoning, cayenne pepper, and the heart of palm/chickpea mix..
Carefully mix all the ingredients together, making sure the flavor is evenly distributed..
Using a measuring spoon (to ensure equal sizing), scoop out the "crab" cake mix and shape into the desired disk size..
Once done, place "crab" cakes into the freezer for 10-15 minutes, this will help keep the hold while frying them later..
To shallow fry; in a large skillet add cooking oil (I used 1/2 cup canola oil for its high smoke point) on medium heat..
Cook "crab" cakes for 3-5 minutes on both sides until golden brown..
Enjoy these Vegan "Crab" Cakes just as you would any other crab cake! I served mine on a bed of mixed spring salad, with a drizzle of extra virgin olive oil, lime juice, salt, and cayenne pepper.
CHECK OUT THIS RECIPE VIDEO AT WWW.YOUTUBE.COM/LATRAGUERRA.
Please give this recipe a try and let me know what you think!.
Vegan Crab Cake Ingredients: vegetables - zucchini, onion, celery hearts, fresh parsley; canned items - hearts of palm and chickpeas; panko bread crumbs - make sure they're finely ground!; nori powder or kelp granules - these seaweed seasonings are optional, but highly recommended because they'll give the cakes more of a seafood flavor and add a little salt.Vegan Crab Cakes - Recipes Notes: I decided to use a base of chickpeas and artichokes for my vegan fish cakes.I also tried vegan crab cakes with hearts of palms, but I preferred the vegan crab cakes with artichokes.
All you have to do to make these Vegan Crab Cakes is put all the ingredients into a food processor, and process until well incorporated.To make ahead of time - Vegan crab cakes can be made ahead of time.Just prepare them as instructed and lay them out on a lined baking tray.To reheat, put them on a lined tray in the oven.I used to love getting crab cakes before going vegan but had not found a suitable replacement, that is until trying Robin Robertson's Heart of Palm and Artichoke Cakes from her new book Veganize It.
