Name: Vegan “Crab” Cakes
Prep time: 10 min
Cook time: 25 min
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; 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

By Barbara Peñaranda

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.

I made this!

(15)

Low Sugar

All of our recipes are oil free and vegan.

Prep time: 10 minutes

Cook time: 25 minutes

Yield: 8 cakes

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

Earn your plant-based nutrition certificate

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.