
Vegan “Crab” Cakes


What You'll Need
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

How to Make It
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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