2tbspdulse seaweed flakeskelp flakes will also work
2tbspvegetarian oyster sauce
2tbspOld Bay seasoning
1/4cupNeat Egg mixcan be replaced with milled chia seeds
1/4cup plain unsweetened almond milkor water
3/4cupgluten-free breadcrumbsa wheat-based option can be used as well
Cooking oil spray
Topping: Vegan tartar sauce
Preheat oven to 375 degrees F. Line large cookie sheet with parchment paper; set aside.
Add chickpeas and jackfruit to a food processor. Pulse for a few seconds at a time, until flaky and well combined (don’t over process). Add mixture to large mixing bowl.
Add remaining vegetables, spices and 2 tbsp of the Neat Egg or milled chia seeds to food processor; pulse until everything is finely minced, with a chunky puree consistency. Add to the chickpea mixture in the large mixing bowl.
Fold all ingredients together, combining well, using a large spoon. Portion patties using a ¼ -cup measurer, and form into 1-inch-thick round discs and set aside on a plate.
Make a dry breading mixture by adding breadcrumbs and cornmeal to a small mixing bowl - set aside. Add remaining Neat Egg or milled chia seeds to another small mixing bowl and mix with almond milk or water until well combined to make a wet mixture. Line both bowls next to the plate of patties.
Lightly spray parchment-lined baking sheet with cooking oil. Dip each patty into the wet mixture ensuring it’s coated on both sides, then dip in the dry mixture on all sides. Place patties in evenly spaced rows on the baking sheet. Spray a light coating of cooking spray on top of the patties.
Bake for about 35 minutes until patties are golden brown. Remove from oven and allow to cool for around 10 minutes before serving. Serve with vegan tartar sauce to complete the dish.
Jessica Carter is the Vegan Food and Lifestyle Coach at Animal Outlook, an animal advocacy organization based in Washington, DC. Committed to making plant-based eating more accessible for everyone, she develops simple and delicious vegan recipes, she creates multimedia content for TryVeg.com, and coordinates collaborations with vegan brands to help people make more sustainable and compassionate buying choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington. She completed the Plant-Based Nutrition Certificate Program in March 2019.