4 cups king oyster mushrooms (about 20 oz.), chopped into 1/8-inch pieces
1/2 cup pureed tofu
1 cup panko
1/4 cup vegan mayo (I used Vegenaise)
2 teaspoons Ener-G egg replacement
1 teaspoon dried dill
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1 teaspoon to 1 TB sriracha
4 scallions, chopped
FOR THE SAUCE
1/4 cup vegan mayo
1/8 teaspoon habanero powder, or more, to taste
1 scallion, chopped
Place the chopped king oyster mushrooms into warm water for about 20 minutes to soften. Drain, pat dry and transfer to a large bowl.
Add the pureed tofu to the bowl and stir to combine, then fold in the panko, then the vegan mayo. Add in the Ener-G, dill, Old Bay, salt, sriracha and scallions. Cover and chill for a few hours to overnight.
When you are ready to make the vegan shrimp cakes, divide the mixture into 4 portions, then each of the portions into 4 patties to make 16 shrimp cakes total.
To make the sauce, combine the remaining 1/4 cup vegan mayo with the habanero powder.
Pan fry in small batches in a cast iron pan in a little oil until golden all over. Serve immediately with the spicy vegan mayo, lemon wedges and chopped scallions.
The mixture should be used within the day or the mushrooms tend to get soggy.
Recipe by Olives for Dinner at https://olivesfordinner.com/2016/03/spicy-vegan-shrimp-cakes.html