Since transitioning to a plant-based diet, I learned, over time, savory, delicious food can be made low fat and vegan without sacrificing taste. Comfort vegan food does exist, however, and vegan crab cakes are one of my favorite dishes.
My family LOVES crab cakes, and more often than not, they ask for vegan crab cakes for dinner. According to my husband, who always eats two, these little devils melt in your mouth, which is a testament to how good they really are.
Most of the time, I serve vegan crab cakes with lemon caper sauce or vegan tartar sauce. Both recipes are included; you choose one or both. This time, I chose both. I also serve brown rice with this dish, because it soaks up the lemon caper sauce.
Also, I served roasted asparagus with the vegan crab cake recipe, because lemon and garlic go hand in hand with asparagus. In our house, the more lemon, the better. We like it tart and flavorful.
VEGANIZING CRAB CAKES IS EASY WHEN YOU USE THE RIGHT INGREDIENTS
In order to make this dish, you need two specialty items: Kombu and Dulce Flakes; both products are in the Asian section at Whole Foods. Not only do Dulse and Kombu give the vegan crab cake seaweed flavor, supplies a sea-like flavor, but it also gives the addition of a natural form of Iodine.
WHAT IS DULSE?
Dulse is a variety of seaweed that resembles leafy red lettuce when fresh. Its flavor will definitely remind you of the ocean — its minerality makes it a great stand-in for salt.
The benefits of Dulse include, for example, high levels of protein and fiber. Dulse is a nutrient-rich red algae which has become increasingly popular in health food circles due to its numerous nutrition properties. More and more experts are advising people to implement sea greens into their diets, including dulse.
HERE ARE SOME GREAT WAYS TO INCORPORATE DULSE:
- Mix flaked dulse into homemade salad dressings.
- Use dried flakes on top of popcorn
- Add strips of whole-leaf dulse to your favorite pickled vegetables.
- Sprinkle flakes over your vegan poke bowl
- Steep whole-leaf dulse in water for a restorative and savory “tea.”
- Mix flaked dulse into homemade bread dough.
- Add to a bowl of ramen.
- Sprinkle flaked dulse over a baked potato to amp up the flavor of a classic.
WHAT IS KOMBU?
This magical sea vegetable can change your vegan life. Many people have asked me how I can eat so many beans and other legumes without the stomach pains and gas associated with eating beans and legumes.
Seaweeds are becoming more widely known as a healthy food with few calories and rich minerals. Kombu kelp, however, possesses something that other edible seaweeds do not, and this is what makes kombu kelp the “King of Seaweed.” Not only is Kombu kelp delicious on its own, but it is different from other seaweed in that it produces Dashi(stock).
No other seaweed has that gift. This exclusive characteristic of kombu kelp is extremely important and is indispensable to Japanese cuisine. Dashi is the base of several dishes and valued as a vital and rich ingredient.
In my opinion, its real power is in its ability to take the gas out of beans; yes, removes the negative results of heavy bean and legume consumption.
But gas aside, kombu also a great way to infuse tofu, giving it that crab cake taste.
HOW TO INFUSE TOFU TO MAKE VEGAN CRAB CAKES
First, press the tofu following the directions provided in this link Pressed Tofu. Then, using a hand box grater, grate the tofu like you would cheese (haha). The next step is to infuse the tofu with the kombu to give it a crabby taste. Despite pressing the tofu, you now have to add water and boil the tofu with pieces of kombu.
Breaking the kombu and pressing it under and around the simmering tofu, for example, soaks in the kombu flavor. Next, you simply remove the pieces of kombu and drain the tofu in a colander.
As a result, your tofu is infused and ready to be combined with the rest of the ingredients.
HOW TO MAKE THE PERFECTLY FORMED VEGAN CRAB CAKE PATTY
Of course, you can use your hands to form the vegan crab cakes, but I use one of my favorite kitchens gadgets, my burger press. Honestly, I use this burger press for Nut-Free, Oil-Free Lentil Beet Burgers, Oil-Free Baked Potato Vegetable Pancakes with Steamed Kale, Vegan Veggie Benedict with Cashew Hollandaiseand Vegan Jackfruit Benedict with Spicy Chipotle Cashew Cream.