

Hearts of Palm and Artichoke Cakes. See recipe, below. (Deb Lindsey /For The Washington Post)

You look at the photo and think, “crab cakes,” right?

Nope. These are made from hearts of palm and artichoke hearts, spiked with a little Old Bay and nori flakes, with no jumbo-lump anything included.

[Make the recipe: Hearts of Palm and Artichoke Cakes ]

So why wouldn’t I call them Vegan Crab Cakes? They’re clearly meant to look and even taste like the seafood classic. But I’d rather not set up unreasonable expectations. I took the name from the source, Robin Robertson’s book “Veganize It!,” and I like emphasizing what the cakes are — not what they’re not.

These Hearts of Palm and Artichoke Cakes have a lot going for them beyond their ability to mimic one of the most beloved dishes of the Mid-Atlantic region. They’re a little crisp from panko bread crumbs on the outside, and on the inside they’re moist from the (vegan) mayo but with just the slightest crunch here and there from the chopped hearts of palm. For their part, the artichoke hearts contribute a subtle grassy flavor and, dare I say, meaty texture.

The flavor hints at seafood because of the Old Bay and nori, but the texture gives these an identity all their own.