Vegan “Crabcakes” and Tarter Sauce by Rachel Best of Leaf Restaurant


Vegan Tarter Sauce

3 C. veganaise

3 TBS lemon juice

3 TBS capers

1 TBS pickles, small dice

2 TBS diced red onion

1 tsp. dill

Directions: Mix everything together.

 

Vegan “Crab” Cakes

3 blocks of tempeh

2 c. firm tofu

¼ c. red onion, diced

1 c. zucchini, shredded

½ c. seaweed salad *

1 tsp. celery seed

1 tsp. garlic powder

½ tsp. salt

1 TBS dill

1 TBS hot sauce

¼ c. tamari

½ c. veganaise

2 TBS Dijon

1.5 c. bread crumbs plus more for crusting

 

Mix everything by hand.  Form into desired size patties.  Coat in bread crumbs.  Pan fry to serve.

*seaweed salad:  Mix ¼ c. tamari, ¼ c. rice wine vinegar, ¼ c. sugar, and ¼ c. sesame oil in a small sauce pan and bring to a simmer.  Pour over 1 c. rehydrated wakame seaweed and cool.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

This entry was posted in Recipes and tagged appetizer, crab, crabcakes, entree, leaf restaurant, rachel best, vegan.

Comments are closed.