Vegan Crab-less Cakes with Artichokes, Hearts of Palm, & Chickpeas. These were a HIT at the live workshop at Viva Vegan in Little Rock. THANK YOU to all that attended. I love hearing a bit of everyone’s personal journey and how you were first introduced to the plant-based/vegan lifestyle. I hope you are able use my page as a resource for all things plant-based, please reach our using the contact tab at the top of the screen.
These crab-less cakes get their texture from artichoke hearts, hearts of palm, and chickpeas. The seafood flavor comes from one of my favorite discoveries, dulse flakes. Dulse is a sea vegetable, a type of red algae. This ancient algae has been consumed by humans for the past 2,000 years. Dulse is loaded with health benefits. One serving of dulse provides a rich supply of minerals including iron, potassium, calcium, chromium and magnesium. Along with minerals, dulse contains healthy polyunsaturated fatty acids omega-6 and omega-3 in addition to Vitamins B6, B-12, A and C. Dulse is also a natural source of iodine which is beneficial to balancing your thyroid levels. And we can’t forget FIBER, 2 ounces of dulse provides 16 grams of fiber.
The picture above features the crab-less cakes topped with Roasted Corn Peach Salsa (recipe here) and Dill Sauce (recipe here). However, at the Viva Vegan workshop I paired the crab-less cakes with a savory red Romesco sauce (recipe here) and the dill sauce linked prior. I think the crab-less cakes are best served with a healthy serving of fresh greens!
- 1 can chickpeas, drained and rinsed
- 1 can artichoke hearts, drained
- 1 can hearts of palm, drained
- 2 Tbsp Old Bay seasoning
- 1 tsp Dijon mustard
- 4+ Tbsp dulse flakes (add more for extra seafood flavor)
- ½ cup vegan mayo
- 1+ cup gluten-free panko (or regular breadcrumbs)
- Add chickpeas, artichoke hearts and hearts of palm to food processor. Pulse a few times to get consistency of flaky crab meat.
- Add Old Bay, mustard, mayo and dulse. Pulse a few more times until everything is well combined.
- Transfer mixture to mixing bowl. Add breadcrumbs and mix with hands. Add extra breadcrumbs to separate plate. Using your hands form even patties and coat with extra breadcrumbs. Transfer patties to plate and place in the freezer for 10 minutes to firm. This ensures the patties hold their shape during cooking.
- Add coconut oil to large pan over medium high heat. When oil is hot add 4 patties at a time and cook approximately 4 minutes per side or until well browned on each side.
- Serve hot with you choice of sauce. I recommend my tangy dill sauce or romesco sauce (recipe links above).