A Healthier Road: Vegan Crabby-Cakes

4 years ago



4 Tablespoons vegenaise

1-2 teaspoons Sriracha sauce

2 teaspoon dijon mustard

2 teaspoons vegan milk

½ teaspoon vegan Worcestershire sauce

salt and pepper, to taste


1 pound extra-firm tofu, pressed for 1 hour, shredded (use a grater, such as box grater)

1 cup water

1 teaspoon Old Bay seasoning

1 (2-inch) piece of kombu

½ teaspoon salt


cup bread crumbs

4 Tablespoons vegenaise

2 teaspoons minced fresh parsley

2 teaspoons vegan Worcestershire sauce

1 teaspoon dijon mustard

1 teaspoon Old Bay seasoning

½ cup panko crumbs


½ cup vegan butter, for sauteeing

4 burger buns

lettuce leaves

tomato slices

Preheat oven to 375 degrees F.

To make the sauce:

Combine the vegenaise, Sriracha, dijon, milk and Worcestershire sauce in a small bowl. Mix well with a whisk. Add salt and pepper to taste.

To make the tofu:

Combine the tofu, water, Old Bay, kombu and salt in a medium sauce pan. Stir gently to mix. Bring the mixture to a boil and reduce it immediately to a simmer. Simmer for 10 minutes. Remove from heat and drain well. Allow to cool.

To make the cake:

Combine the drained tofu, bread crumbs, vegenaise, parsley, Worcestershire, mustard and Old Bay. Gently mix to combine. Taste for seasoning. Add salt and pepper as needed.

Gently, but firmly, make 4 (3 ½-inch) patties, about 1 inch thick. Gently, but firmly, press the cakes together so they will stay whole during cooking. Pour the panko crumbs on a plate and press both sides of the cakes into the panko. Place the cakes on a plate, cover and refrigerate for 30 minutes.

Heat the butter on medium in a saute pan. Cook the cakes in the butter until golden brown on each side. Move the cakes to a baking sheet and bake the cakes for 10 minutes to heat them through.

To serve, toast the buns, spread some sauce on each bottom bun, top with lettuce and tomato and a cake. Serve immediately.

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