vegan seafood

These Vegan Crab Cakes are crunchy on the outside, yet moist and flaky on the inside. They can be enjoyed as an appetizer, side or a main dish.

Vegan Crab Cakes

15 oz can garbanzo beans (, rinsed. *Save liquid)

garbanzo bean liquid

mayonnaise

vegan worcestershire sauce ((*see note))

lemon juice

dijon mustard

green onion (, sliced)

kelp granules ((*see note for sub))

parsley

Old Bay Seasoning ((or any seafood seasoning))

sea salt (, more to taste)

garlic

breadcrumbs ((panko

preferred oil (for pan-frying (divided))

In a food processor add the garbanzo beans and hearts of palm together. Pulse just a few times to break it up. Don't pulse too many times or it will turn to mush. It should have a crab-like consistency. You can also do this manually, just use a fork or your hands to shred everything up. Set aside.

In a large mixing bowl, whisk the reserved liquid (from the beans) well, until it's slightly foamy. Then add the vegan mayonnaise, lemon juice, Worcestershire sauce, mustard and all the dry seasonings. Whisk to combine well.

Now add the bread crumbs, green onion, and hearts of palm and garbanzo bean mixture. Gently fold to combine. Taste for salt or seasoning, add more if needed. Pop the mixture in the freezer for 20 minutes. This helps the mixture stay together a bit better.

Place enough breadcrumbs onto a shallow plate that will coat patties evenly. Take mixture out of freezer. Place about 1/4 cup of mixture into your hands to form a ball. Then gently flatten to form it into a patty shape. Coat patty in the bread crumbs on each side. Place aside and continue until the mixture is gone.

Heat a large skillet over medium heat (about 2-3 minutes). Add about 2 tablespoons of oil and wait until it gets hot and shimmery before adding the patties. If you place the patty in the pan, and you hear it sizzle, it's ready.&nbsp;

Place about 4-5 patties on your pan at one time, but make sure you don't overcrowd the pan because they won't cook properly. Pan-fry them about 3-4 minutes on each side, or until light golden brown. Try to only flip each patty once. When done, transfer the patties to a paper towel-lined plate to absorb excess oil. Wipe out pan before the uncooked patties are added. Add fresh oil and continue until all patties are complete.

Serve hot with vegan tartar sauce, a lemon wedge and top with chopped green onions. Enjoy!

https://embed.mediavine.com/videos/gev7p0hmikio2kuaxanz

These Vegan Crab Cakes are crunchy on the outside, yet moist & flaky on the inside. They can be enjoyed as an appetizer, side or a main dish.

This Vegan Lobster Roll has all the amazing flavors of the classic sandwich - but veganized! The toasted rolls are filled with a creamy dressing and chopped hearts of palm as the 'meat'. Delicious and ready in minutes.

Vegan Lobster Roll

celery (diced)

¼ red onion (diced)

chives

tsp Old Bay seasoning*

long rolls (split at the top)

Cut the hearts of palm into chunks. I like to angle the cuts, rather than cut them into rounds so there’s more texture, rather than uniform round slices.

Mix dressing first. Add the mayo, celery, onion, chives, lemon juice and Old Bay seasoning to a bowl and mix well.

Add the hearts of palm to the bowl of dressing and gently mix to combine.

Heat a large skillet or griddle pan over medium heat. Spread the flat sides of the buns with the vegan butter, then fry the buttered sides until golden.

Fill the rolls with the ‘lobster’ mixture and serve!

Thick, chewy noodles tossed in a 'spicy cod roe', mayo and butter sauce. This Vegan Mentaiko Cream Udon is a delicious plant based version of one of Japan's most popular wafu pasta dishes: Mentaiko Pasta!

Vegan Mentaiko Cream Udon

serving of frozen udon noodles

tbsp unsweetened non dairy milk of choice (15 milliliters)

vegan butter (14 grams)

salt & pepper

kizami nori,

Cook udon noodles according to package instructions. For a quick method, microwave in a microwave safe bowl with a lid for 2 minutes or until warmed through.

Add the vegan butter, vegan mayo, nondairy milk, mentsuyu and vegan mentaiko. Toss until well combined. Add salt and pepper to taste and then top with kizami nori. Serve and enjoy!

It is absolutely amazing! I loved how easy it was!
The mentaiko was delish! Even my son who is not vegan loved it! Can wait to try the mentaiko with rice tomorrow :)
Thank you, Lisa!!!

Another 10/10 dish! I love these quick recipes when I come back after the gym and can quickly put a dish together that smells abs tasty amazing.

Mentaiko Udon is one of my fave comfort Japanese foods so the bar was very high when I made this. It truly is an amazing vegan replica of the original. I made it ahead of time and microwaved it for lunch at the office and it was delicious. Another great 5-star recipe!

This recipe is so simple yet so delicious. It made a fantastic supper and quick lunch for us.

My partner who is not vegan, raves about it and says that it's so so close to the non-vegan version of this dish.

This was so delicious! Really easy to make too. Neither my partner nor I is vegan but we both loved this! Definitely making it again 😋

Vegan Shrimp Po' Boy

French Rolls

Lettuce

Sliced Tomatoes

Vegan Shrimp (thawed)

Plant Milk (unsweetened)

Tbsp Apple Cider Vinegar

Tbsp Pickle Brine

Tbsp Hot Sauce

Flour

Cornstarch

Cornmeal

Tbsp Baking Powder

Cayenne (or to taste)

Vegan Mayo

Dijon Mustard

Tbsp Pickle Brine (from a pickle jar)

tsp Prepared Horseradish

Cloves Garlic (minced)

Lemon

Combine ingredients for Remoulade, remember to add your...

Combine ingredients for Remoulade, remember to add your Cajun seasoning a little at a time and taste as you go! Once it's to your liking, add it to the fridge.

Place your thawed vegan shrimp on a paper...

Place your thawed vegan shrimp on a paper towel lined plate and pat them as dry as you can.

To make the wet batter, add all ingredients...

To make the wet batter, add all ingredients to a bowl and whisk to combine. Then add the vegan shrimp and let them marinate while we set everything else up.

Combine all the ingredients for the dry batter.

Bring a pot (or cast iron skillet) of...

Bring a pot (or cast iron skillet) of oil, preferably peanut, canola or vegetable, to 375 F.

While your oil is heating up prep your...

While your oil is heating up prep your lettuce, tomatoes and split your roll. You can either toast it under the broiler or add some vegan butter and toast it in a pan. Either way, try to time it so it's done around the same time your shrimp are (not necessary but ideal!)

Once your oil is up to about 350...

Once your oil is up to about 350 or so, remove the shrimp from the wet batter, shaking off the excess. Then add them to the dry batter and coat them thoroughly. Really shake them all around and get in there with your hands. If you want a thicker breading like I did, you can double dredge them by adding them back into the wet and then to the dry again, shaking off the excess batter in between.

Carefully add your dredged vegan shrimp to the...

Carefully add your dredged vegan shrimp to the oil once it's up to 375 F, do this in batches so you don't over crowd the pot. Let them rest on a wire rack while until you've fried all your shrimp.

Add some remoulade to the bottom roll, then...

Add some remoulade to the bottom roll, then lettuce, tomato, your fried vegan shrimp, more remoulade and the top roll. Feel free to add hot sauce, pickles, onions, whatever you like!

ENJOY!

A perfect vegan alternative of buttery seared scallops

Top 5 vegan seafood recipes from across the web

The most viewed vegan seafood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Crab Cakes

Vegan Lobster Roll

Vegan Mentaiko Cream Udon

Vegan Shrimp Po' Boy

Vegan Seared Scallops

Top 5 vegan seafood recipes from across the web

The most viewed vegan seafood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Crab Cakes

Vegan Lobster Roll

Vegan Mentaiko Cream Udon

Vegan Shrimp Po' Boy

Vegan Seared Scallops

The most viewed vegan seafood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine