Vegan Crab Cakes

Do you miss seafood? Try this recipe out! Plant base crab cakes made out of artichokes! This patty has so much flavor and you definitely don't need ant tartar sauce or anything! It's tangy and fishy similar to the real thing.

Vegan Crab Cakes

Ingredients

2 cups artichoke tapenade or canned artichoke hearts (chopped, coarsely)

2 each celery sticks

1/4 cup white onions, chopped

2 sprigs of green onions, chopped

1 tbsp vegan mayo

1 tbsp nutritional yeast

1 tsp onion powder

1 tsp old bay seasoning

1/2 sheet of nori

1 tbsp red wine vinegar

1/2 lemon juice

1 tsp dill

1/4 (3.5 oz) block tofu

2 tbsp unsweetened coconut milk

1/2 cup oat flour

1/4 tsp granulated garlic

1 1/2 cups finely chopped cabbage

Sea salt to taste

Bread crumbs (I used Italian bread crumbs)

Directions:

Preheat your oven to broil setting on Low.

1. In a blender, add the following ingredients: celery, onions, green onions, vegan mayo, nutritional yeast, onion powder, old bay, nori, red wine vinegar, lemon juice, dill, tofu, and coconut milk. Until smooth.

2. Fold together the rest of your ingredients in to a mixing bowl, the mixed ingredients, artichokes, oat flour, garlic, chopped cabbage, and sea salt to taste.

3. In a shallow bowl or plate, pour your bread crumbs (about 1 cup) and add desired seasonings or just add some sea salt. With a cookie scoop, scoop out the "crab" in to the bread crumbs and lightly press in to a small patty and cover with the bread crumbs. Place your patties on a greased foil lined baking sheet.

4. Broil on the first side for about 10-15 minutes. Then 5 more minutes on the other side or until golden brown. Which ever comes first.

Serve it over brown rice or mixed veggies! Enjoy!

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