Vegan Crab Cakes
- 2 15.5oz cans of chickpeas drained
- 1 14oz can artichoke hearts
- 1 14oz can hearts of palm
- 2 tbsp dulse seaweed flakes can be replaced with kelp flakes
- 2 tbsp vegetarian oyster sauce
- 2 tbsp Old Bay seasoning
- 1/2 tsp sea salt
- 1 tsp sesame oil
- 2 cloves garlic
- 3 whole green onions
- 2 stalks celery
- 2 tbs Neat Egg mix or milled chia seeds
- ½ yellow onion diced
- 1 handful fresh parsley leaves
- Cooking oil spray
- Topping: Vegan tartar sauce optional
- Preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
- Enjoy with vegan tartar sauce. The patties can also be used to make vegan burgers.
Committed to making plant-based eating more accessible for everyone, Jessica Carter develops simple and delicious vegan recipes 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.