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