Vegan "Crab" Cakes

Its seafood night at DrFoodie!  While we believe that food is best simple and straightforward and doesn't need to be flustered and confused by crazy recipe creation, it's nice on those nights when you want to step it up a notch and see what turns up.

This recipe for crab-less Crab Cakes is the perfect date night food.  Grab a bottle of wine, some great music, a bit of time, and a dancing partner and enjoy your time in the kitchen together. 

Vegan "Crab" Cakes

1 can palm hearts, broken apart with a fork or pulsed in a food processor.  (too long and it'll turn to mush)

1 can chickpeas, drained and pulsed in a food processor

I find it best to pulse them separately as each needs a different consistency, then transfer them to a bowl.

1/2 cup hummus with garlic

 

In a separate bowl, Mix:

1/2 soft tofu (or homemade yogurt or even vegan mayonnaise)

2 tsp ground mustard

1 tsp bragg's liquid aminos

2 Tbsp chopped green onion

2 tsp all purpose seasoning or seafood seasoning.  I used Pastor Bob's Grillin' Miagic

2 tsp fresh squeezed lime

2 Tbsp chopped fresh or dried parsley

 

Then stir mixture gently into the palm hearts mixture.

Lastly, add 2 slices of gluten free toast in which you've toasted until dry and crunchy and then crumbled, along with 1/2 cup old fashioned oats oatmeal.

Drop the mixture by 1/8 c onto a griddle with oil.  Leave them thick, about 1-2 inches, so that they get crispy on the outside, but soft and moist on the inside. Fry on both sides.  

Serve with rice and Bragg's liquid aminos on the side,  a dollop of tartar sauce and lemon slices on top.   Makes about 12.

 

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