Recipes, Weightloss

Crabless Cakes {Vegan Crab Cakes}

Nothing beats a fantastic crab cake! They’re one of our favorite things, but since going vegan we’ve forgone those of course. We’re losing weight like crazy {well over 70 pounds now between the two of us) and loving it! Every week we’re improvising on old recipes and creating new recipes! Here’s our vegan take on the crab cake and Vegan Remoulade Sauce!


Ingredients

  • 2 cloves garlic peeled and rough chopped
  • 3 bell peppers rough chopped
  • 1 large sweet onion peeled and rough chopped
  • 1 pkg Button Mushrooms
  • 2 large portabello caps
  • 1.5 cups shredded carrots
  • 3 stalks celery peeled and rough chopped
  • Old Bay Seasoning
  • Garlic Powder
  • Vegan Worcestershire Sauce
  • Vegetable Stock
  • 8oz Panko Breadcrumbs
  • Maldon Sea Salt Flakes

Directions

  1. Peel and rough chop all vegetables.
  2. Place in very large sautee pan along with 1 tablespoon Worcestershire Sauce, 1 to 1.5 tsp Old Bay Seasoning, 1 tsp Garlic Powder, generous pinch of Maldon Sea Salt Flakes.
  3. Add 1 cup Vegetable broth (and more as necessary) to sautee and soften vegetables until well softened.
  4. With a slotted spoon remove hot vegetables from sautee pan and place in large mixing bowl.
  5. Using an immersion blender, pulse blitz the vegetables until they’ve reached a large grain texture similar to lentil size.
  6. Add 8 oz Dry Panko Breadcrumbs to the blitzed vegetables.
  7. Stir Vegetables and Panko Breadcrumbs together to form a dough like texture. As the hot mixture cools the dough will thicken and become the correct consistency to form patted cakes.
  8. Taste raw “dough” and add additional seasoning to taste.
  9. Place on Parchment Lined Cast Iron Pan and bake at 400 for 20 mins.  Flip the cake over and bake an additional 15 mins. Following this continue to bake until each side has browned and crisped and cake is “done” in center

Serve with Cocktail Sauce or Vegan Remoulade


Vegan Red Pepper Remoulade Sauce

  • 4 avocados
  • 3 large red bell peppers
  • 1/2 c prepared chili sauce

Directions

  1. Seed and chop the bell pepper roughly
  2. Sautee the red pepper until soft with vegetable broth in sautee pan.
  3. Remove Bell Peppers from sautee pan and place in to large mixing bowl.
  4. Cut and Seed 4 avocados and scoop flesh into large mixing bowl with peppers.
  5. Add 1/2 cup prepared chili sauce.
  6. Blitz until creamy and smooth using an immersion blender.
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