Vegan Crab Cakes
Servings: 7
Description:
A vegan version of America's beloved crab cake that's baked instead of fried! Nasoya makes ready made fat-free vegan mayo or you can find a recipe for homemade fat-free vegan mayo in my cookbook or by running a quick Google search.
Ingredients:
- 10 tbsp fat-free vegan mayo
- 10 ounces extra-firm tofu
- 3 whole celery stalks
- 1 whole onion, small
- 1¼ cups oyster mushrooms, coarsely chopped
- 3 whole whole wheat bread slices
- 1 tsp kelp
- 1 tsp Old Bay seasoning
- ½ tsp salt
- ½ tsp black pepper
Instructions:
Preheat oven to 350F. Grease cookie sheet or line with parchment
paper and set aside. Place tofu in food processor and pulse until
coarsely crumbled. Transfer to a large mixing bowl. Process celery,
onion, mushrooms and bread as you did the tofu. Add spices and mayo,
stirring to thoroughly combine. Scoop mixture with a 1/2 cup measuring
cup, packing it in tightly to form a cake. Turn out on cookie sheet and
bake 30 to 40 minutes or until golden brown.
Chef's Note: I like to serve these cakes with the Thousand Island Dressing from Skinny Bitch in the Kitch, using fat-free vegan mayo and adding a generous amount of Old Bay Seasoning and hot sauce.