For the most part, there is nothing that I miss from my pre-vegan days. Except crab cakes. For years I have been trying to create one that works, each time tweaking just a little. I think I finally have it.
I started by using the beans, rice, and oats (I changed oats to panko bread crumbs) combination taken from Plant Based Gabriel’s 3-2-1 Burger recipe, which is without a doubt the best base for a veggie burger. Then I added some ingredients based on my old non-vegan crab cake recipe, but subbed artichokes for the crab meat. I think artichokes have a similar metallic sweet taste and works perfectly. So give these a try and see what you think.
Ingredients
1 12-oz package frozen artichokes, thawed (Trader Joe’s has the best quality)
1 medium red bell pepper, chopped fine
2 bunches scallions, chopped fine
3 cups cooked garbanzo beans (2 15-oz cans drained and rinsed)
2 cups cooked brown rice (One frozen pack from Trader Joe’s is exactly that amount)
1 cup panko bread crumbs
1 Tablespoon Old Bay Seasoning, low sodium version if you can find it.
2 Tablespoons dulse
1/4 cup vegan mayo (I used my homemade cashew mayo)
Using the S-blade, pulse artichokes in a food processor until it resembles greenish shredded crab meat.
Mix together with the red bell pepper and scallions. Set aside.
On the lowest setting on a stand mixer, stir together using the paddle, the remaining ingredients. Let it mix for 3 minutes or until the garbanzos are well mashed. (You can also do this step by hand, but it will take longer.)
Add the artichokes, peppers, and scallions, and thoroughly mix them in by hand.
Form patties and cook on a griddle at 400°F for 5 minutes on each side.
Tip: If you wet your hands and shake them off in between every few patties, it keeps them from sticking to your hands.
Enjoy as is, or use them to make a sandwich.
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