Vegan Crab Cakes I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'
Vegan Crab Cakes
These vegan crab cakes with chickpeas and artichokes are super delicious and very easy to make. They make such a great vegan fish alternative!
#Vegan #Crab #Cakes
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: crab cakes
Calories: 185kcal
Ingredients
- 2 cups cooked chickpeas
- 2 cans artichoke hearts in brine, drained and roughly chopped
- 1/2 cup chopped red onion
- 2 cloves of garlic, minced
- 3 teaspoons fresh lemon juice
- 1 stalk of celery, chopped
- 2 teaspoons Dijon mustard
- 1/4 cup chopped parsley
- 3 tablespoons chopped dill
- 1 cup panko bread crumbs
- 2 teaspoons vegan Worcestershire sauce
- 2 teaspoons fish seasoning (for example Old Bay)
- salt, to taste
- black pepper, to taste
Instructions
- In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
- Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture. Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper.
- Form eight vegan crab cakes.
- Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're lightly browned.
- I served them on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I whisked together vegan mayonnaise with chopped dill, fresh lemon juice and seasoned it with salt and pepper.
Notes
- I decided to use a base of chickpeas and artichokes for my vegan fish cakes. I also tried vegan crab cakes with hearts of palms, but I preferred the vegan crab cakes with artichokes. The artichokes make an amazing texture! However, you could also replace the artichokes with hearts of palms.
- To make the vegan fish cakes hold together, I added panko bread crumbs. If you can't find them, you can also use regular or whole wheat bread crumbs instead.
- The fresh herbs (dill and parsley) are important for the taste. Don't leave them out!
- I served the vegan crab cakes on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I combined vegan mayonnaise with salt, pepper, fresh lemon juice, and dill. You could also add dill pickles if you like.