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!
- 1 cup white beans (158 grams)
- ½ sheet nori, cut up into small pieces with kitchen scissors
- 1 tbsp Dijon mustard
- 1 tbsp nutritional yeast
- 1 whole carrot, chopped (60 grams)
- 1 clove garlic
- 2 tsp apple cider vinegar
- 2 tbsp flax seed
- ½ small red onion, chopped (50 grams)
- 1 tsp dried parsley
- ½ tsp lemon juice
- ¼ tsp chili flakes
- ½ tsp dried basil
- 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?Stay connected:Subscribe to Healthy HelperFacebook: Healthy HelperTwitter: @Healthy_HelperInstagram: HealthyHelperPinterest: Healthy_HelperBloglovin’: Healthy HelperGoogle+: Healthy HelperTumblr: Healthy Helper BlogSnapchat: KailaProulxWant to get FREE products for review and make money as a blogger? Check out Linqia!
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