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Recipes » Main Dish » Vegan “Crab” Cakes
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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


1 Process all the sauce ingredients in a blender until smooth.

2 Refrigerate until ready to use.


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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