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If you used to like fish and crab cakes, you will love these vegan crab cakes with chickpeas and artichokes. They’re super delicious and very easy to make. 20 minutes is all you need! And they make such a great vegan fish alternative!

I served them with homemade vegan remoulade sauce with lots of fresh dill and lemon juice. We enjoyed them with a green salad but they’re also great with a potato salad or even on a sandwich. So yummy!

Will A Vegan Eat Fish?

It might seem surprising to some people but I’ve heard this question sooo many times. Some people also ask “can vegans eat fish?” to which I usually answer “sure, we can, but we decide not to”. Vegans avoid all kinds of animal-derived foods as well as byproducts.

So vegans don’t eat fish, seafood, meats, dairy, and eggs. But fortunately for those who used to like fish, there are some great vegan fish alternatives or you can make your own vegan fish at home. These vegan crab cakes are a great example!

How to Make Vegan Fish

The hardest part about making vegan fish is achieving the “fish-like” taste. You can, however, get your vegan fish to taste like the ocean by adding seaweed.

For example wakame flakes really do the trick. I usually add them to my vegan tuna salad that is made of mashed chickpeas. It’s one of my favorite salads to put on a sandwich.

Of course nobody would think it’s a real tuna salad (the texture is obviously different) but so many people already told me that it really does taste like fish.

You could even wrap firm tofu in seaweed sheets (such as nori) and coat it with breadcrumbs for some sort of vegan fish and chips. Or you could use oyster mushrooms instead of scallops or what about carrot lox? Sounds crazy, but this really is a thing!

So my two top tips to make vegan fish are:

Add “fish-like” taste by using seaweed (either flakes or seaweed sheets) Use seasonings and sauces that are usually used for seafood dishes (dill and lemon are always great for vegan fish!)

What You Need for This Vegan Crab Cake Recipe

You can find all of the ingredients for these vegan crab cakes in any regular supermarket.

You need:

cooked chickpeas (either canned or you can cook them yourself. I usually use my Instant Pot to cook them)

canned artichoke hearts

fresh lemon juice

one red onion

Dijon mustard

fresh parsley

fresh dill

panko bread crumbs

garlic

vegan Worcestershire sauce

fish seasoning

vegan mayonnaise

celery

salt and pepper

As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.

How to Make Vegan Crab Cakes

You can use different vegetables and legumes to make vegan crab cakes.

The most popular bases for vegan crab cakes are:

artichokes

hearts of palm

chickpeas

jackfruit

My vegan crab cakes are ready in only 20 minutes!

STEP 1: In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.

STEP 2: Then add the garlic and cook for another minute. Set aside.

STEP 3: Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture.

STEP 4: Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper.

STEP 5: Form eight vegan crab cakes.

STEP 6: Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they’re lightly browned.

STEP 7: Serve the vegan crab cakes with a green salad and top them off with vegan mayonnaise or remoulade. Either use store-bought vegan mayonnaise or make your own.

Vegan Crab Cakes – Recipes Notes:

I decided to use a base of chickpeas and artichokes for my vegan fish cakes. I also tried vegan crab cakes with hearts of palms, but I preferred the vegan crab cakes with artichokes. The artichokes make an amazing texture! However, you could also replace the artichokes with hearts of palms.

To make the vegan fish cakes hold together, I added panko bread crumbs. If you can’t find them, you can also use regular or whole wheat bread crumbs instead.

The fresh herbs (dill and parsley) are important for the taste. Don’t leave them out!

I served the vegan crab cakes on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I combined vegan mayonnaise with salt, pepper, fresh lemon juice, and dill. You could also add dill pickles if you like.

Other “Vegan Fish” Recipes You Might Like:

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this vegan crab cakes as much as we do around here.

If you give it a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina – xx