Savory Vegan Crab Cakes with Artichokes
Ingredients
- 1-14 oz can artichoke hearts
- 1 cup cooked or canned chickpeas
- 1 small jalapeño
- 2 tbsp vegan mayonnaise
- 1/2 tsp vegan Worcestershire sauce
- 1/2 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 cup green onion
- 1 tbsp fresh dill
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 1/4 tsp ground mustard seed
- 1/4 tsp black pepper
- salt to taste
- 2 tbsp chickpea liquid
- 1/2 cup breadcrumbs (gluten-free)
Preparation
Save the cooking liquid from canned or cooked chickpeas.
Rinse and drain 1-14 oz can artichoke hearts, then roughly chop into lump crab-like pieces.
In a large bowl, add 1 cup cooked or canned chickpeas and use hands to mash until fairly smooth with some larger pieces remaining.
Add chopped artichoke to the chickpeas.
Add to the bowl: 1 small minced and deseeded jalapeño, 2 tbsp vegan mayonnaise, 1/2 tsp vegan Worcestershire sauce, 1/2 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 cup thinly sliced green onion, 1 packed tbsp chopped fresh dill, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp ground ginger, 1/4 tsp ground mustard seed, 1/4 tsp black pepper, and salt to taste.
Whisk 2 tbsp chickpea liquid until foamy and add to the bowl.
Mix well.
Add 1/2 cup breadcrumbs and mix.
Transfer to freezer for 20 minutes.
If the mixture still feels very wet, add more breadcrumbs 1 tbsp at a time, up to 3 tbsp.
Form into cakes or patties.
Bake at 400°F on a lined baking sheet until golden brown on both sides, about 15 minutes, flipping after 7 minutes.
If preferred, pan-fry in a non-stick pan with a little oil.
