Roasted Red Bell Pepper Hummus

Why didn't anyone tell me that roasted red bell pepper hummus was so delicious? Of all the legumes, chickpeas are a staple on my monthly grocery list. They are so versatile, especially when you are a plant based eater. You can make patties, meatballs, dips, spreads and even desserts, to name a few. In fact,… Continue reading Roasted Red Bell Pepper Hummus

Vegan Crab Cakes

In the past, crabs were only enjoyed along the West and East coast because of their availability in those locations. In these areas, cooks and trained chef's combined the crab with spices and crackers or breadcrumbs. However, it was Crosby Gaige that coined the term "crab cakes" in the 1930's. In his cookbook titled, "New York's… Continue reading Vegan Crab Cakes


Print Recipe


Vegan Crab Cakes

Crispy, but moist Vegan Crab Cakes that are perfect as a main dish, appetizer or on a sandwich! They are the perfect texture and the flavor sends bursts of satisfaction in your mouth that is sure to please the family!

Prep Time 20 minutes
Cook Time 20 minutes

Servings
cakes


Ingredients

Prep Time 20 minutes
Cook Time 20 minutes

Servings
cakes


Ingredients


Instructions
  1. Place half of oil in a saucepan and add your onions and celery. Sauté until translucent, then add your bell peppers.

  2. While the vegetables are being sautéed, mash your chickpeas and hearts of palm in a large bowl.

  3. After your vegetables have cooked until slightly caramelized, add them to the large chickpea and hearts of palm mixture. Combine your seasonings, mayo, juice and finely ground breadcrumbs; mix until well combined.

  4. Shape each patty and coat with Panko breadcrumbs, then place on a pan lined with parchment paper.

  5. In the same pan that you cooked the vegetables, add the remaining oil and cook each side until a caramelized brown; approximately 4-5 minutes on each side.

  6. Serve with a lemon and aioli sauce.


Share this Recipe