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



  • 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


  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!