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
- Using a steamer basket, steam the tempeh for 25 minutes, then set aside to cool.
- 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.
- Add the onion, bell pepper, and celery to the food processor. Pulse until finely diced.
- 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.
- Crumble the tempeh into a large mixing bowl. Add the cooked veggies, 1/2 cup of the bread crumbs, 1/2 Tablespoon 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.
- Using your hands, mash everything together. Divide the mixture into 8 small patties.
- Combine the remaining 1/2 cup breadcrumbs with the remaining 1/2 Tablespoon Old Bay in a bowl.
- In a large pan, heat 2 Tablespoons olive oil over medium-high heat.
- 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.
- Drain on a paper towel-lined plate and sprinkle with a little extra Old Bay and serve hot.
Nutrition
Calories: 509kcal | Carbohydrates: 49g | Protein: 22g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 292mg | Potassium: 648mg | Fiber: 10g | Sugar: 7g | Vitamin A: 464IU | Vitamin C: 19mg | Calcium: 162mg | Iron: 6mg
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