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Vegan Crab Cakes Recipe

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This recipe for Vegan Crab Cakes is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 tbsp. of fat-free Vegan mayo
10 ounces extra-firm tofu
3 whole celery stalks
1 whole onion, small
1 1/4 cups oyster mushrooms, coarsely chopped
3 whole - whole wheat bread slices
1 tsp. kelp
1 tsp. Old Bay seasoning
1/2 tsp salt
1/2 tsp. black pepper
Directions:
Directions:
Preheat oven to 350º F.

Grease cookie sheet online with parchment paper and set aside. Place tofu in food processor and pulse until coarsely crumbled. Transfer to a large mixing bowl.

Process celery, onion, mushrooms and bread as you did the tofu. Add the spices and mayo, stirring to thoroughly combine.

Scoop mixture with a 1/2 cup measuring cup, packing it in tightly to form a cake.

Turn out on cookie sheet and bake 30 to 40 minutes or until golden brown.

Chef's note: I like to serve these cakes with Thousand Island dressing.

 

 

 

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