Vegan “Crab” Cakes

I get a lot of recipe inspiration from classic dishes. But, the challenge comes in making those classic dishes vegetarian or vegan. The good news is, it’s usually pretty easy! I picked up some Old Bay seasoning at the store the other day, and knew I had to make vegan crab cakes. I thought chickpeas would be a great replacement for the crab meat, mostly because one of my favorite sandwiches is Chickpea of the Sea. With the addition of kombu, to add that Sea flavor.
To top the ‘crab cakes’ I made a vegan horseradish mayo. Let me tell you something, I’m a mayo slut. I love mayo and I have to be honest – vegan mayo is not good. But, it can be delicious by adding flavor and making an  Aioli. Traditionally Aioli is garlic mayo, but you can really add anything to the mayo base and have an aioli.

Here are the recipes:
(Adapted from Simply Recipes)

Vegan Horseradish Aioli
1/2 cup Silken tofu
Juice from half a Lemon
1 tsp Dijon mustard
1 tbsp Veg oil
2 tsp Salad vinegar
1/4 tsp Salt

-aioli flavor below-
1 tbsp Horseradish
1/2 tsp Dijon
1/2 tsp Paprika
1/4 tsp Pepper
1/2 tsp Old Bay seasoning

-Combine and serve. If you make this ahead of time, be sure to give the mayo a quick stir before serving. If you want a plan vegan mayo, leave out the aioli flavor.

Vegan Crab Cakes
Serves 3

2 8oz. Cans garbanzo beans/chickpeas, drained
1/4 cup Fresh parsley
2 tsp Lemon juice
2 tsp Vegan Worchestershire sauce
1 1/2 tsp Tabasco sauce
2 tbsp plus 1 tsp Dijon mustard
1/2 tsp Paprika
1 tsp Old Bay Seasoning
1/2 tsp Fresh thyme
1/2 tsp celery seeds
1/4 tsp Freshly ground pepper
5 tbsp olive oil
1/4 cup Onion, small dice – chop a little extra to garnish cakes
1/4 cup Red bell pepper, small dice – chop a little extra to garnish cakes
1/4 cup Orange bell pepper, small dice – chop a little extra to garnish cakes
1 cup Panko bread crumbs
1 1″x2″ Kombu piece – break your kombu into small dice size pieces. Or
soak in a tiny amount of water – just enough to make the kombu soft –
then cut into small dice.

Preheat oven to 350 degrees.
Add drained chickpeas to food processor and pulse until all the beans are chopped. Once chopped add to a mixing bowl with chopped onion, red and orange bell pepper and panko. Then combine the remaining ingredients in your food processor: Oil, lemon juice, vegan worcestershire, tabasco, mustard, paprika, Old Bay, thyme, celery seeds, Kombu and black pepper. Pulse until you have a smooth mixture. Then add to mixing bowl with other ingredients and combine.
You can make your cakes whatever size you like. I kept mine around 2 ounces – that got me 10 little cakes. Just be sure to keep your cakes uniform so they cook evenly. Place cakes on a parchment lined baking sheet and pop in the oven for 30 minutes.
Garnish with Vegan Horseradish Aioli and remaining chopped onions and pepper.
Some great side for this recipe are: Corn on the cob w/ Old Bay sprinkled on top, simple garden salad or a baked potato with topped with the remaining onions and bell peppers and Vegan Aioli.

Hope you enjoy!

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