These vegan crab cakes with hollandaise sauce are a great recipe for brunch. The crab cake ingredients include chickpeas, hearts of palm, old bay seafood seasoning and more.
I am always in the mood for brunch. Especially, after a long week of work. I look forward to brunching over the weekend with friends and family. Some of my favorite food and drinks for brunch include pancakes, waffles, biscuits & gravy, tofu scrambled, potato hash, mimosas and so much more.
When I first adopted a vegan diet, I remember thinking “how can I live without seafood”. I loved shrimp, crab cakes, and scallops. Today, I no longer crave those foods but it took some time. This recipe was one of the first vegan recipes I tried and loved shortly after transitioning. The original recipe comes from one of my favorite vegan bloggers and chef Sweet Potato Soul.
Vegan Crab Cakes Ingredients
Not only do these crab cakes taste delicious but they are filled with fiber, minerals, and rich vitamins. The crab cakes ingredients include:
- chickpeas
- heart of palm
- jalapeño
- vegan mayo
- old bay seasoning
- apple cider vinegar
- dijon mustard
- fresh lemon juice
- panko bread crumbs
Vegan Hollandaise Sauce Ingredients
After making the crab cakes a few times I wanted to experiment with different sauces. One of my favorites ways to challenge myself is to create a new twist on traditional recipes. This sauce complements the crab cakes so well. The ingredients include:
- cashews
- water
- fresh lemon juice
- sea salt
- garlic powder
- turmeric
- dijon mustard
CHECK OUT MORE DELICIOUS VEGAN RECIPES:
Vegan Crab Cakes with Hollandaise Sauce
Ingredients
Vegan Crab Cakes
- 1 14-oz can chickpeas unsalted beans
- 1 14-oz can heart of palm chopped into large pieces
- 1 small jalepeño
- 1/4 cup cup vegan mayonnaise
- 2 tbsp Old Bay seasoning
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1/2 juice of lemon
- 1.5 cups panko bread crumbs
Vegan Hollandaise Sauce
- 1/2 cup soaked cashews
- 1/2 cup water
- 1/2 juice of lemon
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/3 tsp turmeric
- 1 tsp dijon mustard
Instructions
Vegan Crab Cakes
- 1. Add the drained hearts of palm, chickpeas, and jalapeño into a food processor. 2. Pulse a couple of seconds until all ingredients are mashed and form a crabby texture. 3. Put the "crab" mixture a large bowl, combine all other ingredients, and stir well. 4. Place the remaining 1/2 cup of panko breadcrumbs in a small bowl.5. Heat the skillet with coconut oil over medium heat.6. Grab a handful of the "crab" mixture and form small patties – then coat the mixture in the breadcrumbs.7. Pan fry for 3-4 minutes on each side or until golden brown. Depending on the size of your skillet try and fit 4-5 patties on the skillet at a time.
Vegan Hollandaise Sauce
- 1. Soak cashews for at least one hour in hot water. 2. Combine all ingredients into a high-speed blender and mix well until the sauce forms a creamy consistency.
Notes
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