Amy Webster promotes plant based eating...with delicious recipes even non-vegans love. The Food and Nutrition Coordinator with the Humane Society of the United States stopped by to share one of her favorite recipes.
Amy’s Crabless Cakes
- 14.1 oz can of hearts of palm, drained and rinsed
- 1 cup chickpeas, canned, rinsed
- 1 cup gf breadcrumbs
- 2 green onions, chopped
- 1/2 cup corn kernels, fresh or frozen
- 1/2 cup red bell pepper, chopped small
- 1/4 cup chopped parsley
- 1/4 cup vegan mayo
- 1 Tbsp Old Bay seasoning
- 1 tsp minced garlic
- Salt & Pepper, to taste
- 1/2 tsp sriracha sauce
- 2 Tbsp vegan worsheshire sauce
1.Preheat oven to 375 F.
2.Chop the hearts of palm to a crab-like texture, but not pureed.
3.In a food processor, mix the chickpeas, onion, corn, parsley, sriracha sauce, vegan mayo, Worcestershire sauce and spices
4.In a large bowl, stir together the hearts of palm, red pepper, bread crumbs and chickpea mixture until just combined. Form into cakes; place onto oil greased baking sheet or parchment paper.
5.Bake for 40 minutes; flipping halfway through. Serve topped with tartar sauce.