Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Crab Cakes with Sriracha-Vegenaise Dressing

VEGAN CRAB CAKES WITH SRIRACHA-VEGENAISE DRESSING


Ingredients

  • 8 ounces three-grain tempeh
  • 1/2 small red onion, minced
  • 1 sheet of nori, pulverized into a powder, using a small coffee grinder
  • 1 tsp Old Bay seasoning
  • 1/2 tsp dill
  • 1 TB sriracha
  • 3 TB Vegenaise
  • 2 TB capers
  • 12 Ritz crackers, smashed (yes, they’re vegan!)
  • 1 TB water whisked with 1/2 tsp Ener-G
  • 1 tsp baking powder
  • chickpea flour, for dusting the cakes
  • oil for frying
  • equal parts Vegenaise and sriracha mixed together, for serving

Instructions

  1. First, break up the tempeh block into about 8 pieces.
  2. Place in a steamer basket with a bit of water, cover and steam for about 15 minutes. Transfer to a large bowl and mash well with a strong fork.
  3. Add in the next ten ingredients, mixing well. Try making a small patty in your hand—if it molds easily into a patty, you’re all set. If not, try adding a few more crackers at a time until the mixture is firm enough to hold a patty shape. Cover and refrigerate for at least three hours.
  4. When you are ready to prepare the cakes, form the mixture into little patties. Set aside.
  5. Fill a small saucepan with enough oil to submerge the cakes. Heat over medium-high heat for 5-7 minutes. Test the oil’s readiness but dropping a pinch of the chickpea flour into it—if it bubbles up immediately, your ready to fry.
  6. Dust two cakes at a time with some of the chickpea flour and slowly slide them into the oil using a slotted heat-resistant spoon. Fry on each side for about 2 minutes and transfer to paper towels to cool and drain.
  7. Serve with the sriracha-Vegenaise dressing. They even taste great cold as a breakfast the following day, dressing included!