Craving a seafood-inspired meal without the fish? These Vegan Hearts of Palm "Crab" Cakes are a game-changer. They capture the flaky, delicate texture of crab while remaining completely plant-based. Perfect for those looking for vegan pescatarian dinner ideas, this simple vegan dinner is packed with flavor, easy to prepare, and sure to impress.
Vegan Hearts of Palm "Crab" Cakes
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer, Main Course
Cuisine American
- 1 can 14 oz hearts of palm, drained and shredded
- 1 cup chickpeas mashed
- 1/4 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce vegan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs plus extra for coating
- 2 tablespoons fresh parsley chopped
- 2 tablespoons green onion chopped
- 1 tablespoon flaxseed meal + 3 tablespoons water flax egg
- 2 tablespoons olive oil for frying
Prepare the Flax Egg
In a small bowl, mix flaxseed meal with water. Let sit for 5 minutes until it thickens.
Shred the Hearts of Palm
Using your hands or a fork, shred the hearts of palm into small, flaky pieces.
Mash the Chickpeas
In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but slightly chunky.
Mix the Ingredients
Add the shredded hearts of palm, vegan mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, vegan Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper to the mashed chickpeas. Stir to combine.
Add Binders and Herbs
Mix in the flax egg, breadcrumbs, parsley, and green onion until well combined.
Form the Cakes
Using your hands, form the mixture into small patties, about 2-3 inches in diameter. Coat each cake lightly with additional breadcrumbs.
Cook the Cakes
Heat olive oil in a skillet over medium heat. Cook the cakes for about 4-5 minutes per side until golden brown and crispy.
Alternative Baking Method
Preheat the oven to 400°F. Place cakes on a lined baking sheet and bake for 20 minutes, flipping halfway through.
Serve
Enjoy warm with a squeeze of fresh lemon and your favorite vegan tartar sauce or remoulade.
Pairings
These vegan fish cakes pair wonderfully with a fresh arugula salad, roasted vegetables, or a side of crispy sweet potato fries. For a complete vegan pescatarian dinner idea, serve them with a light coleslaw and a creamy cashew-based dressing.
FAQs
1. Can I use something other than hearts of palm?
Yes! Jackfruit or artichoke hearts can work as substitutes, but hearts of palm have the most authentic flaky texture for this vegan fish alternative.
2. Can I make these gluten-free?
Absolutely! Just use gluten-free breadcrumbs in place of panko.
3. Can I store leftovers?
Yes, store the cooked cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
