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