Vegan Crab Cakes
Servings Prep Time
20Patties 1Hour
Servings Prep Time
20Patties 1Hour
  • 215.5oz cans of chickpeasdrained
  • 114oz can artichoke hearts
  • 114oz can hearts of palm
  • 2tbsp dulse seaweed flakescan be replaced with kelp flakes
  • 2tbsp vegetarian oyster sauce
  • 2tbsp Old Bay seasoning
  • 1/2tsp sea salt
  • 1tsp sesame oil
  • 2cloves garlic
  • 3 whole green onions
  • 2 stalks celery
  • 2tbs Neat Egg mixor milled chia seeds
  • ½ yellow oniondiced
  • 1 handful fresh parsley leaves
  • Cooking oil spray
  • Topping: Vegan tartar sauceoptional
  1. Preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper and set aside.
  2. Add chickpeas, artichoke hearts, and hearts of palm to a food processor. Pulse for a few seconds at a time until ingredients are flaky and well combined. Do not overprocess or the mixture will become mushy. Add mixture to a large mixing bowl.
  3. Add remaining ingredients to food processor and pulse until well combined. Everything should be finely minced until it is almost a puree consistency. Add to the chickpea mixture in the large mixing bowl.
  4. Fold all ingredients together using a large spoon until well combined. Use a ⅓ cup measurer to portion patties and form into round discs, about 1-inch thick. Lightly spray the parchment-lined baking sheet with cooking oil and place in evenly spaced rows.
  5. Bake in the 375-degree oven for about 40 minutes until the patties have an even golden-brown color. Remove from oven and allow to cool for around 10 minutes before serving.
  6. Enjoy with vegan tartar sauce. The patties can also be used to make vegan burgers.