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.

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