I occasionally eat fish, but the more I learn about shellfish, in particular, I have been trying to avoid them. This hearts of palm crab cakes recipe manages to satisfy all of my nit-picky requirements. So, then comes the hard part: creating homemade vegan alternatives to animal-based recipes that look and taste the part, without the dominance of soy (or overly-dense nuts). When I see soy-based vegan products, I consider it junk food – I mean, apart from being over-processed and difficult to digest, some 93% of soy in the U.S. Sure, there are plenty of health benefits that come from removing animal protein from the diet, but there is no promise that a vegan alternative is necessarily healthy. I often struggle to replace meat or fish with a store-bought vegan alternative, as I’m always critical of the ingredients going into the mix. I hope you enjoy their crunchy yet tender texture and perfect seasoning as much as I do.Vegan crab cakes sound like an impossible feat, but alas, this recipe manages to capture the flavors of the traditional Maryland grub without introducing wacky ingredients. These Vegan Crab Cakes are so delicious and easy to make. Make these cakes the main course with a side of Vegan Spinach Mashed Potatoes, Perfect Baked Potatoes, or Vegan Scalloped Potatoes. Try them with a fresh green salad, like this Iceberg Lettuce Salad, or with this Kale Apple Saladand Simple Avocado Salad.
Serve these Vegan Crab Cakes with Roasted Tomato Pesto Vegetables, Crunchy Cauliflower Bites, Simple Roasted Broccoli, or Napa Cabbage Salad with Corn. You can try them with this Quinoa Tabbouleh Salad, Rice and Beans, or Spinach Rice. Place these patties on top of rice, quinoa, sorghum, or bulgur.
Thaw overnight and either cook or reheat in the oven or on the stovetop. You can also freeze them this way, or uncooked, for up to 3 months. They can be refrigerated for up to 5 days. Store these Vegan Crab Cakes in an airtight container with a piece of parchment paper between each layer. Change up the flavors in this dish with chopped green onion, bell pepper, celery, onion, carrots, or corn kernels. It will still act as a binder like the mayo does. Sub mustard for part of the mayo to add a little extra tang to these crab cakes. You can also use vegan Worcestershire sauce. For some salty umami flavor, add soy sauce or tamari. These are usually in grocery and health food stores among the Asian products. If you can't find kelp granules, you can also use crumpled up nori sheets. They create a deliciously crunchy outer layer on these Vegan Crab Cakes, so if possible, use this type. Panko is Japanese breadcrumbs that are very crispy when cooked. Crab cakes have a tender inside, so if you come across any hard pieces that are tough to cut, these should be discarded. This will act as a binder, holding the spices, mayo, and chickpea mixture together through the cooking process. Using a fork or whisk, quickly whisk this to make it foamy. It also adds iodine, which many vegans don't get enough of. The other ingredients will give you that crab cake texture, but this one gives it the seafood flavor. It's always better to just throw them away. Sometimes, I don't have any woody pieces in the can, but sometimes I do have a few. The hard ones are woody and very hard to chew, so it's better to discard those. *When cutting hearts of palm, pay attention if some of them feel hard to cut. Fry over medium heat for about 4 minutes on each side, until golden brown and crispy. Using ⅓ cup as a measure, form round patties (about 1 inch thick) with your hands. Mix everything well and let it rest for 20-30 minutes.ĥ. Now add the pulsed chickpea-hearts of palm mixture and breadcrumbs. At this point, add the vegan mayo, mustard, garlic powder, oregano, kelp, lemon juice, sriracha, Old Bay seasoning, and salt. Pour the chickpea liquid into a large mixing bowl and whisk until very foamy.ģ. Place the hearts of palm and chickpeas into a food processor, and pulse until a very course mixture forms and some lumps remain.Ģ. Drain the liquid from the chickpeas, reserving 4 tablespoons. Drain the liquid from the hearts of palm and cut them in half*. I sprinkle these on salads and my favorite foods. I always have them on hand because they are great for adding iodine to the diet.
This is what gives the cakes seafood flavor. We'll use the chickpeas and some of the liquid from the can as well. You can buy them at most large grocery stores or online.
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