Vegan "Crab" Cakes
These bad boys are inspired by the tuna/crab cakes I would make in my pre vegan days…Probably the fanciest thing I would make (I always felt like a chef when I would make these). I used to eat my fair share of canned tuna growing up. At the time it seemed to be the healthiest fast food to whip up. When there was a little extra time, I would add a few extra ingredients and put a bit more love into the tuna to make them into “Cakes”. Chancy and I are always looking to veganize all of our old favorites. It is fun for us & it serves as a reminder that you don’t have to miss out on all the old favorites!
Chickpeas are also known as garbanzo beans! Although the word chickpea is so much cuter/ appealing to me! So chickpeas it is. We used chickpeas, quinoa, spices and herbs to create these flavorful little cakes! AH! my mouth is actually watering as I think about them.
You can make a sandwich with the chickpea cakes or put it on top of a salad. Either one is so delicious. I put my crab cakes on a arugula salad with sliced Persian cucumbers, heirloom carrots and drizzled over the tahini dill dressing (recipe below). Chancy put his chickpea cakes between to slices of thick, fresh sourdough bread, added avocado, cucumbers and arugula. He was totally and completely involve with that dang sandwich.
PREP TIME
5min
COOK TIME
20min
TOTAL TIME
25min
INGREDIENTS
Makes 6 Cakes
- 2 green onions, chopped
- 1/4 cup cilantro, finely chopped
- 2 cans garbanzo beans, around 2 1/2 cups
- 2 stalks celery, chopped
- 1 cup cooked quinoa
- 1 chia egg (1 tbsp ground chia or flax + 4 1/2 tbsp)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
For the tahini herb dressing
- 1/4 cup tahini
- 1/2 tbsp fresh dill
- 1/2 tbsp maple syrup
- 1 tbsp mustard
- juice of 2 limes
- 3 tbsp water
- 1/4 tsp salt
- pinch of pepper
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Saute green onions and celery for 3 minutes, season with salt and pepper.
- Prepare chia egg by combining 1 tbsp ground chia (or ground flax) + 4 1/2 tbsp water and set to the side
- Cook quinoa according to it directions on package.
- Open cans of garbanzo beans and rinse well.
- In a large mixing bowl place garbanzo beans and mash with a fork.
- To the mashed garbanzo beans add cooked green onions and celery, chia egg, cooked quinoa, onion powder, garlic powder, paprika, cilantro, salt and pepper and mix well until well combined.
- Using your hands, form 6 balls with the mixture and flatten into a thick patty.
- Heat a large non stick skillet over medium to high heat (If you do not have a non stick pan, add a little oil to prevent the cakes from sticking.) Place 3-4 patties on skillet at a time. Cook for 2 minutes on one side, then flip and cook for an additional 2 minutes on the other side.
- In a small bowl combine all dressing ingredients and whisk together until well combined.
- Once all chickpea cakes are cooked, and dressing is made enjoy over a salad or in a sandwich.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
