Vegan Crab Cakes

Vegan crab cakes are a delicious and healthy alternative to traditional crab cakes. Made with king oyster mushroom, chickpeas, nori sheets and a range of seasonings. These crab cakes are full of flavor and perfect for any occasion. Serve with a side of tartar sauce or vegan aioli for the perfect appetizer or entree. Try this recipe today and see for yourself how delicious and easy vegan cooking can be!

Ingredients

• 1 can of chickpeas, drained and rinsed
• 300 g king oyster mushrooms, sliced
• 1/2 cup of vegan mayonnaise
• 2 nori seaweed, shredded
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/4 cup of diced celery
• 1 tbsp capers (with a tbsp of caper brine)
• 2 tablespoons fresh parsley, minced
• 1 tbsp fresh dill, minced
• 1 tablespoon Dijon mustard
• 1 tbsp vegan friendly Worcestershire sauce
• 1/4 cup of bread crumbs
• 1 teaspoon of all-purpose seasoning
• Salt and pepper to taste
• 1 tbsp ground flax seed
• 1 tbsp water
• 2 tablespoons of coconut oil

Instructions

1. In a saucepan over medium heat, add coconut oil and oyster mushrooms. Toss mushrooms in pan for a couple minutes until they start to get crispy. Remove from saucepan and set aside.
   
   
2. In a large bowl, mash chickpeas with a fork.
   
   
3. Add vegan mayonnaise, nori sheets, garlic powder, onion powder, celery, capers, parsley, dill, Dijon, worcestershire sauce, bread crumbs, salt and pepper and 1 flax egg (ground flax seed and water mixed).Mix together well.
   
   
4. Put to rest in the fridge for 30 minutes.
   
   
5. Remove mixture from the fridge and form into 5/6 patties.
   
   
6. Heat a skillet with coconut oil over medium heat.
   
   
7. Cook patties for on each side until golden brown.