Thursday, November 21, 2013

Homemade Baked Vegan Crab Cakes

Homemade Baked Vegan Crab Cakes
Are you looking for a holiday appetizer? A quick dinner? or a perfect light lunch? Look no further! Crab cakes can fill those desired tasks, but vegan crab cakes do that even better. Do I sound like a car salesman yet...maybe a little? But I can guarantee (in my best salesman voice) that these crab cakes will have you baffled with how delish and spot on they really are. This recipe shows you how to make a perfect vegan crab cake. With the perfect flavor, texture, and crisp outer crunch. A traditional favorite that can be made for holidays and/or special occasions and even a great quick late night meal. Makes enough for freezing and later heat and enjoy meals on the go. Serve with your favorite sauce (The Comforting Vegan tartar sauce link below) and a nice garden salad. Pairs nicely with vegan white wine and finish it off with a smile. Enjoy! 

Homemade Baked Vegan Crab Cakes


7 ounces organic vegetable broth
15 ounces cannellini beans, drained and rinsed
1 cup textured vegetable protein (TVP)
1 Tablespoons finely minced parsley
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce (optional)
1/4 teaspoon vegan Worcestershire sauce
1/4 to 1/2 teaspoons Old Bay Seasoning
1 small onion, chunked
1 small carrot, chunked
1/4 red bell pepper, chunked
1/3 cup vital wheat gluten
1 Tablespoon nutritional yeast
Salt & Freshly ground black pepper, to taste

Dipping Sauces
The Comforting Vegans: Vegan Tartar Sauce


Heat oven to 400 Degrees

Liberally grease a cookie sheet and set aside.

In a food processor, add in your chunked carrot, onion, and red bell pepper.

Process until the veggies have been minced coarsely. 

In a medium saute pan, add a couple teaspoons of oil and add in processed veggies, garlic salt, and parsley. Salt and pepper the veggies to taste. Cook until the mixture of veggies have softened and the onions are translucent.


Place your TVP in a bowl, add in hot stock and cover with plastic wrap to soften.

Let stand for 10-15 minutes.

In a seperate bowl while the TVP sets. Mash white beans with a potato masher or food processor until coarse. Don't overly mash them, you don't want them pureed.

Once the beans are mashed, add in the softened TVP crumbles, vital wheat gluten, seasonings, sauteed veggies, and salt/black pepper to taste.

Mix in stand mixer until combined and elastic. You will see the dough forming more and making gluten strands in the dough. This is the prefers texture. You can use this right away or chill in the fridge until ready to use.


Take the ready to use dough and roll 2 Tbsps of dough into a pattie form. Repeat until all the crab cake patties are done. Place them on the prepared cookie sheet.

Bake nuggets for 20 to 30 minutes, making sure to flip half way threw baking. You want the crab cakes to be firm to the touch, crispy, and golden brown.

Once they are baked completely, remove from the oven and let cool until ready to serve. Serve along favorite sides and homemade tartar sauce. The vegan crab cakes can also be frozen and reheated when desired again and again. Enjoy!
Ready to Serve Vegan Crab Cakes


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