FOOD FOR THE SOUL: VEGAN CRAB CAKES

VEGAN CRAB CAKES

Chef STACEY DOUGAN

Recipe by Chef
STACEY DOUGAN

Vegan Crab Cakes

Ingredients:

• 1 tbsp vegetable oil
• 1/2 cup onions (small dice)
• 2 tbsp bell peppers (small dice)
• 4-5 cloves garlic (minced)
• 1 container of extra firm tofu (crumbled)
• 1 cup vegan chicken (Trader Joe’s brand is best)
• 1 tablespoon dulse seaweed (ground)
• 1 cup roasted nori sheets (cut in small pieces)
• 1 1/2 tbsp cornstarch
• 1/4 cup nutritional yeast
• 1/8 cup dry white wine
• 1 teaspoon sea salt
• 1/2 tsp white pepper
• juice from one lime
• 1 1/2 cups breadcrumbs (finely ground)
• 3 tbsp Old Bay seasoning
• 1 tsp salt
• 1 1/2 cups flour
• 1 1/2 cups soy milk (unsweetened is best)
• Vegetable oil for frying

Preparation:

Sauté the onions and bell peppers in vegetable oil until soft, about three to five minutes. Add garlic and cook for one more minute. Allow to cool.

Add the tofu, vegan chicken, dulse, nori sheets, cornstarch, nutritional yeast, wine, one teaspoon of sea salt, pepper and lime and combine well.

In a medium-sized bowl, combine the breadcrumbs, Old Bay seasoning and 1 teaspoon salt. Pour the soy milk into a separate shallow bowl.

Using about 1/4 cup of the tofu mixture at a time, form small patties. Gently coat the patties with flour, then dip in soy milk. Next, coat well with the seasoned breadcrumbs. Chill for at least 30 minutes.

Sauté tofu patties in a thin layer of oil until golden brown on each side. Serve with a tartar sauce or cocktail sauce.

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