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Vegan Crab Cakes

Variety is important for almost anything.

But when it comes to eating, it is essential.

No one wants to eat the same thing over and over.

Having variety can be a challenge when you are on a specific diet like we do: plant-based diet.

Well, I did some research, and I learned that it is possible to make plant-based “crab” cakes.

Some recipes call for hearts of palm and some others list jackfruit as the main ingredient.

So I decided to use both for mine.

These are hearts of palm.

This was my first time to try this.

I cut them into small pieces and then shredded by using the food processor.

For the jackfruit, I cooked it in boiling water for a minute or so, and then loosened it using my hands.

I have used jackfruit before.

I mostly like it as it does have an interesting texture.

But there is one thing that usually bothers me.

Its smell.

It’s not the natural smell of jackfruit, but it’s the smell of the brine in the can.

Cooking it in boiling water seemed to help a bit, but this time I also sprinkled some sugar, which did seem to help taking away the smell quite well.

Look at this!

If I didn’t know, I would believe it’s crab meat!!

I LOVED these vegan crab cakes, really everything about them, from the taste to the look, to the texture!

Vegan crab cakes (makes 8 small cakes):
1 can hearts of palm (drained and shredded in food processor)
1 can green jackfruit (cook in boiling water, mix with sugar, remove excess liquid, shred with hands)
chopped scallion
a few spoonfuls homemade vegan mayo
Dijon mustard
celery seeds
cayenne pepper
ground mustard
salt and pepper
a few sprinkles garbanzo bean flour; I added as a binder but I’m not sure if it’s “necessary” or not.

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