vegan crab cakes with horseradish dill tartar sauce

vegan crab cakes with horseradish dill tartar sauce | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/03/24/vegan-crab-cakes-with-horseradish-dill-tartar-sauce/

When it comes to meatless meals, everyone has a problem with calling food something it’s not. I get it, but I’m confident that you’ll find these vegan crab cakes ARE something to talk about around the dinner table.

They’re light, tasty, and so similar in look and texture to the real thing I think you’ll have a hard time convincing people that they’re made of artichokes!

I’ve also made other meatless seafood dishes in the hot for food kitchen, like my tempeh fish tacos! Feed those or some vegan crab cakes to your friends who say vegans eat bland food, and watch the shock on their faces!

Of course, you’ll also now see this recipe perfected in my debut cookbook, Vegan Comfort Classics! The cookbook also contains plenty of brand new, never before published recipes for vegan comfort food that you won’t find on this blog.

vegan crab cakes with horseradish dill tartar sauce

Ingredients

horseradish dill tartar sauce

2/3 C vegan mayonnaise1 tbsp horseradish1 tbsp lemon juice1 tbsp finely chopped fresh dill1/4 tsp ground black pepper

crabless cakes

2 C drained marinated artichoke hearts, finely chopped2 tbsp liquid from marinated artichokes1/4 C finely chopped shallot1/2 C finely chopped celery1 tsp lemon juice1/2 C chickpea flour2 tsp coconut sugar or brown sugar1 tsp Old Bay seasoning1/4 tsp ground black pepper1/4 tsp sea salt

breading

1/4 C chickpea flour1 1/4 C multigrain bread crumbs1/2 C unsweetened nondairy milk1 1/2 C vegetable oil, for frying

Instructions

In a small mixing bowl, stir together all the ingredients for the tartar sauce until well combined. Refrigerate until ready to serve the crab cakes.Drain the marinated artichokes, reserving 2 tablespoons of the liquid to use in the mix. Finely chop the artichoke hearts and add to a large mixing bowl with the remaining ingredients for the crab cakes. Combine well with a fork.Heat 1 1/2 cups of vegetable oil in a large cast iron skillet to 350°F – 360°F.Set up a dredging station. Add chickpea flour to a wide shallow dish, use another shallow dish for the breadcrumbs, and a bowl for the nondairy milk.Take 1/4 cup of the crabless cake mixture and form a round thick patty with your hands. Place the cake in the chickpea flour and coat all sides evenly. Quickly submerge in nondairy milk and remove it from the liquid, then place in breadcrumbs. Using your hands, cover the crabless cake in breadcrumbs getting all sides well coated then lightly shake off any excess. Batter 2 to 3 at a time right before frying.Delicately place 2 to 3 cakes in hot oil at once, depending on the size of your pan. Fry for about 4 minutes until golden brown, flipping half way through.Remove the cakes from the frying pan and place onto a plate covered with paper towel to absorb any excess oil.Serve immediately with horseradish dill tartar sauce. Leftovers can be heated over medium heat in a pan that’s lightly coated with vegetable oil.

The post vegan crab cakes with horseradish dill tartar sauce appeared first on hot for food by Lauren Toyota.

vegan scalloped potatoes recipe

These vegan scalloped potatoes are a delightful twist on a classic with the added caramelized onions on top!

vegan caramelized onion scalloped potatoes

These vegan caramelized onion scalloped potatoes are a delightful twist on a classic and will satisfy everyone at your holiday gathering!

vegan pumpkin lasagna

I'm in the full-swing fall spirit, even though it's still nearly 95°F here in LA-I live in the valley! Those who are long-time hot for foodies know that I'm not into spooky eats. I like to keep it classy. Enter this vegan pumpkin lasagna.

vegan pumpkin lasagna

cabbage rolls with sunflower seed ricotta

These vegan cabbage rolls are stuffed with sundried tomatoes, mushrooms, and sunflower seed ricotta. Super delicious!

vegan scalloped potatoes recipe

vegan caramelized onion scalloped potatoes

vegan pumpkin lasagna

vegan pumpkin lasagna

cabbage rolls with sunflower seed ricotta

hot for food

Categories

Social Footprints