We made a plate for our omnivore family members and they couldn’t stop raving (really!). Packed with hearts of palm, artichokes, and chickpeas, serve them up with tartar sauce for a filling vegan dinner or vegan appetizer. This vegan crab cakes recipe is our rendition of that recipe, and it is just as good as the original, we think! Each bite is a burst of tangy flavor, seasoned with savory spices to make it taste hearty and satisfying. We made it for our omnivore aunt and she happily gobbled them up, then asked for the recipe. Our kids loved them too. Here are the ingredients you’ll need:
Chickpeas Hearts of palm, canned Artichoke hearts, canned Vegan mayonnaise Panko All-purpose flour Green onion Fresh parsley Dijon mustard Old Bay Garlic powder Salt and pepper Olive oil, for cooking
What are hearts of palm? These ivory-colored cylinders the tender inner bud of certain palm trees! They have a mild, slightly sweet flavor and a satisfyingly crisp texture. They are key to the crab-like flavor of these vegan crab cakes, so its worth holding out for them.
A food processor is helpful, but optional. It’s easiest to whiz together the chickpeas, artichokes, and hearts of palm in a food processor to get a nice even texture. If you don’t have one, you can mash the chickpeas with a fork in a bowl (mashing them as much as possible), then finely chop the hearts of palm and artichoke hearts and mix. This takes longer and might have a chunkier texture depending on your knife skills, so the cakes might have trouble sticking together. Use a food processor if at all possible! Form into ¼ cup patties. Use your fingers to form the patties. You might have to wash your hands a few times if the batter becomes sticky. Pan fry in a thin layer of olive oil. Add just a thin layer of oil to the bottom of a large skillet, then pan fry the crab cakes about 3 minutes per side. Remove them to a baking rack to keep the bottom crispy. Then fry the remaining patties in batches. Use your largest skillet possible to have less batches!
Store cooked crab cakes for up to 3 days refrigerated. They make great leftovers; reheat gently in a skillet.
With vegan tartar sauce (a must, in our opinion!) With vegan aioli Over lemon rice Over couscous or quinoa With arugula salad With lemony broiled asparagus, roasted broccoli or roasted broccolini With kale slaw or apple slaw
Try 50 Easy Vegan Recipes Make Vegan Crab Cakes with vegan tartar sauce, or Vegan Spinach Artichoke Dip Try Vegan Mac and Cheese, Veggie Nuggets, or Vegan Eggplant Parmesan Make a Crispy Tofu Bowl or Tofu Fried Rice, or give Marinated Tempeh a try Whip up Tofu Broccoli Stir Fry or a pot of Vegan Broccoli Soup Make our fan favorite Vegan Chocolate Chip Cookies, Vegan Oatmeal Raisin Cookies, or Vegan Oatmeal Cookies Go for Vegan Sweet Potato Recipes, Vegan Appetizers, Vegan Breakfast Ideas, Vegan Desserts, or Vegan Dinner Recipes
5 from 2 reviews **Canned hearts of palm are essential to the crab-like flavor in these cakes! They are found canned and they are worth seeking out for this recipe (even if it takes another grocery trip).
