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

(15)

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

Low Sugar

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.