By Holly V. Gray

Vegan Crabby Cakes

Vegan Crabby Cakes

There was a time, five years ago to be precise, when I absolutely loved crab cakes and can honestly say it’s one of the very few dishes I actually “missed” going vegetarian.

But, let me tell you…

Amidst the virtual sea of meatless¬†“crab” cake recipes out there I have finally hit on one that seriously delivers. These cakes have all the texture and flavor you remember, without harming a single crab.

This recipe comes directly from The Sexy Vegan Cookbook by Brian L. Patton.  And considering I alter nearly every recipe I encounter, I tip my hat to him because my only deviations from the original recipe are minor (using a food processor in the prep and yielding 8 smaller cakes rather 4 large ones.)

Serve over succotash and top with remoulade sauce.

Indulge and enjoy!

Vegan Crabby Cakes | Al the taste and texture you love without harming a single crab! | thiswifecooks.com

Vegan Crabby Cakes

Ingredients

  • 1 (8-oz.) package tempeh
  • 1 (15-oz.) can chickpeas, rinsed, drained, and dried completely
  • 2 Tablespoons + 2 teaspoons olive oil, divided
  • 1/4 cup yellow onion
  • 1/4 cup red bell pepper
  • 1/4 cup celery
  • salt, to taste
  • 1 cup Panko bread crumbs
  • 1 Tablespoon Old Bay seasoning
  • 1/4 cup vegan mayonnaise
  • 1 Tablespoon capers, drained and chopped
  • 1 Tablespoon Italian parsley, chopped
  • 2 Tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kelp or seaweed powder (I used crushed nori flakes and that worked fine)
  • Cayenne pepper sauce, to taste
  • Ground black pepper, to taste

Instructions

  1. Using a steamer basket, steam the tempeh for 25 minutes, then set aside to cool.
  2. Add chickpeas to a food processor and pulse until rough chopped. Be careful to not overdo it here; you want to retain the texture of a real crab cake. Scrape chopped chickpeas into a large mixing bowl.
  3. Add the onion, bell pepper, and celery to the food processor. Pulse until finely diced.
  4. Heat 2 teaspoons olive oil in a large pan over medium heat. Add onions, celery, red pepper, and salt. Cook, stirring frequently, 8 minutes, or until onion are tender. Set aside to cool.
  5. Crumble the tempeh into a large mixing bowl. Add the cooked veggies, 1/2 cup of the bread crumbs, 1/2 Tablespoon (1 1/2 tsp.) Old Bay, mayonnaise, chickpeas, capers, parsley, lemon juice, mustard, kelp powder, a few dashes of cayenne pepper sauce, and a few twists of salt and pepper.
  6. Using your hands, mash everything together. Divide the mixture into 8 small patties.
  7. Combine the remaining 1/2 cup breadcrumbs with the remaining 1/2 Tablespoon (1 1/2 teaspoons) Old Bay in a bowl.
  8. In a large pan, heat 2 Tablespoons olive oil over medium-high heat.
  9. Dredge each cake in the bread crumb mixture and place them in the pan to cook for 3-5 minutes, or until lightly browned. Flip over and brown the other side.
  10. Drain on a paper towel-lined plate and sprinkle with a little extra Old Bay.
  11. To serve, place on top of succotash and top with remoulade.
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