I specialize in recipes that are enjoyed by all, no matter your eating style, so whether you follow a plant based diet or are just looking to work a few more vegetables into your diet, you’re sure to find something you love. From vegan dinners, to breakfast, lunch, meal prep, desserts, and snacks, I have a little something for everyone! So here we are again today with a new glorious vegan recipe named “Vegan crab cakes”, get in and let’s make it together:
(makes about 8 small cakes):
- (Save the cooking liquid from canned or cooked chickpeas.)
- Rinse and drain well 1-14oz can artichoke hearts. Roughly chop into lump crab-like pieces.
- In large bowl, add 1 cup cooked (or canned) chickpeas.
Use hands to mash chickpeas until fairly smooth with some larger pieces remaining. Add chopped artichoke to chickpeas. Add to bowl: 1 small minced+deseeded jalapeño, 2 tbsp vegan mayonnaise, 1/2 tsp vegan Worcestershire sauce, 1/2 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 cup thinly sliced green onion, 1 packed tbsp chopped fresh dill, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp ground ginger, 1/4 tsp ground mustard seed, 1/4 tsp black pepper, salt to taste. Whisk 2 tbsp chickpea liquid (can or cooking liquid) until foamy. Add to bowl. Mix well. Add 1/2 cup breadcrumbs (I used gluten-free) and mix. Transfer to freezer for 20 minutes. If the mixture still feels very wet, add more breadcrumbs 1 tbsp at a time, up to 3 tbsp. Form cakes/patties and bake at 400F on lined-sheet until golden brown on both sides, about 15 minutes. (Flip patties after 7 minutes.) If you prefer you can pan-fry in non-stick with a little oil.