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No Crab Cakes on a plate with one crab cake halfed to show the texture and inside
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Vegan Crab Cakes Recipe (Palm Hearts and Artichoke)

Enjoy a tasty and healthy vegan meal in minutes with these artichoke 'crab cakes'. You won't believe how good they are - deliciously crisp on the outside, juicy inside. They're perfect as an appetizer, side or main dish! And best of all: gluten-free, nut-free & oil-free plus entirely plant based = guilt free indulging!
Course Plant-based Meat
Cuisine American
Keyword healthy meatless crab cakes, no crab cakes, plant based crab cakes, vegan crab cakes, vegan maine crab cakes, vegan seafood alternative, vegan seafood recipe, vegetarian crab cakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 81kcal
Author Jasmin

Ingredients

  • 1 can chickpea beans rinsed, save liquid
  • 1 can palm hearts
  • 1 can artichoke hearts
  • half a celery stalk finely diced
  • 2 garlic cloves
  • 1 small shallot diced
  • ¼ cup 60 ml aquafaba
  • 2 tablespoon tahini
  • 1 teaspoon soy sauce or coconut amino acids
  • 1 teaspoon lemon juice
  • 1 ½ teaspoon Dijon mustard
  • 2 spring onions sliced
  • 1 teaspoon kelp powder
  • 1 teaspoon dried dill
  • 2 tablespoon nutritional yeast
  • 2 teaspoon dried parsley
  • 2 teaspoon Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 cup 120 g breadcrumbs

Instructions

  • To get started, preheat the oven to 400 Fahrenheit.
  • In a large bowl, mix the aquafaba, tahini, soy sauce, Dijon mustard, kelp powder, dried dill, yeast flakes, Old Bay seasoning, garlic powder, and dried parsley until well mixed.
  • Use a food processor and add the drained chickpeas and artichokes. Use the pulse function until they are coarsely crushed. Add it to the spice.
  • Take a fork and crush the palm hearts. Put these in the bowl as well.
  • Dice the celery and add it too.
  • Chop 1 clove of garlic and 1 small shallot and add to the bowl with breadcrumbs.
  • Mix everything until mixed well. Put it in the refrigerator.
  • In the meantime, put some breadcrumbs on a plate.
  • Take the bowl out of the refrigerator and use ¼ cup (60 ml or 4 tbsp) of the mixture to shape the meatballs.
  • Cover with the breadcrumbs and bake in the preheated oven for about 20 minutes. Check to see if they're brown. Let cool down for about 10 minutes before serving.

Video

Notes

Stove Top and Air Fryer Method in the Post above!

Nutrition

Serving: 1g | Calories: 81kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 304mg | Fiber: 4g | Sugar: 3g