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Recipes » Main Dish » Vegan “Crab” Cakes
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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

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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