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Savory spiced bean patties that take on the flavor and look of crab cakes. Perfect for topping your favorite salad with or dipping in a creamy vegan tartar sauce! Full of veggies, grain-free, and high in plant-based protein. Even vegans can enjoy seafood now!

For the first time ever, it feels like it’s been a really long time since my last Recipe Redux post! Usually, when this time of the month comes around, I can’t believe that it’s already time to cook up a themed recipe again. Of course the last month of school has to go by the slowest! Figures.

On to this month’s theme…

April 2016 – Theme

Limpin’ Along for Lunch Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.

So with lunch on the brain, I decided to do another vegan take on a seafood favorite of mine. I’ve already done Clam Chowder as you know, so this Recipe Redux called for something a little more summery and a little more lunch appropriate. Vegan Crab Cakes of course!

Soft, flaky patties filled with tons of flavor and perfect for topping your favorite salad greens with!

My crab cakes are way different from the traditional version though. For one, there’s no seafood! So that certainly sets them apart. Also, no breadcrumbs, dairy, or eggs. But never fear, their texture and taste is just like the crab cakes you’ve come to know and love. Albeit a bit unusual…but still delicious!

Vegan Crab Cakes ★★★★★ 4.8 from 5 reviews Author: Kaila Proulx

Cook Time: 30 mins

Total Time: 30 mins

Yield: 10 crab cakes 1 x

Category: Main Meals Scale 1x 2x 3x Ingredients 1 cup white beans ( 158 grams )

white beans ( ) ½ sheet nori, cut up into small pieces with kitchen scissors

sheet nori, cut up into small pieces with kitchen scissors 1 tbsp Dijon mustard

Dijon mustard 1 tbsp nutritional yeast

nutritional yeast 1 whole carrot, chopped ( 60 grams )

whole carrot, chopped ( ) 1 clove garlic

clove garlic 2 tsp apple cider vinegar

apple cider vinegar 2 tbsp flax seed

flax seed ½ small red onion, chopped ( 50 grams )

small red onion, chopped ( ) 1 tsp dried parsley

dried parsley ½ tsp lemon juice

lemon juice ¼ tsp chili flakes

chili flakes ½ tsp dried basil Instructions Place all ingredients in a food processor and blend until evenly combined. Mixture should not be completely smooth. Form 10 crab cakes. Bake on a parchment paper lined baking sheet at 350 for 20 minutes. Flip the crab cakes and cook for an additional 10 minutes.

The seasonings and nori give them that ‘from the sea’ taste, while the white beans create a nice soft texture. These cakes get nice and crispy on the outside, yet stay soft and tender on the inside.

I even mixed up a little ‘vegan tartar sauce’ to drizzle on top or dip them in! Here’s what went into the mix…

+1/4 cup Original Veganaise

+2 tsp sweet relish

+1 tsp Dijon mustard

+1 tsp lemon juice

+1/2 tsp onion powder

+1/2 tsp garlic powder

And a little salt n’ peppa! Mix it all up, dip your cakes, and munch away for a satisfying, delicious lunch!

Easy to prep on the weekend and have a plant-based protein option the whole week through. Also, MUCH cheaper than buying fresh crab! That stuff is delicious but WAAAAY too expensive for my budget! White beans on the other hand? Less than a dollar per serving. You can even splurge and get the organic kind. 😉

Are you a crab cake fan?

What’s your favorite way to eat seafood?

What’s you go-to lunch as of late?

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Linking up with: Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood,Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays,Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays,Full Plate Thursday, JillConyers, Meatless Mondays!