As regular readers will know, I often team up with Laura Ashley to create recipes for their blog and my latest was inspired by their new harbour-themed collection. I decided to create a vegan “seafood” recipe and these mock crab cakes were the (super delicious) result! Click here to get the recipe.
I was inspired by a few recipes I’ve seen that use artichokes to create that “meaty” texture and was amazed by how well it works in this recipe. I think artichoke is super underrated and I can’t wait to experiment more with it in creating some meaty vegan dishes.
Just simple, wholesome, plant-based ingredients make up these savoury cakes. Perfect for parties or snacking but can also be made into a main meal by serving with a salad or some chips.
Along with being vegan, these “crab” cakes are also gluten-free. I discovered that rice cakes actually make an amazing substitute for breadcrumbs and thats what I’ve used in this recipe. Simply blitz the rice cakes in a food processor or put them in a zip lock bag and crush with a rolling pin to create the crumbs. But you can, of course, just use shop-bought gluten-free breadcrumbs or just regular breadcrumbs if you don’t need it to be gluten-free.
Serve with some vegan mayo (now easy to find in most supermarkets and health food stores) with some fresh dill and lemon. So so delicious.
Click here to get the recipe!
