Vegan Quinoa Crab Cakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan crab cakes made from chickpeas, quinoa, and hearts of palm seasoned with Old Bay and dill. Crispy exterior, tender crumb, and a savory seafood mimicry without any animal products. Perfect as an appetizer or light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ an onion
- 2 garlic cloves
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can artichoke hearts, drained
- 1 (15 oz) hearts of palm, drained
- 3 tablespoons coconut yogurt ((or vegan yogurt or mayo of choice))
- 2 teaspoons lemon juice
- 1 teaspoon mustard ((any variety))
- 1 teaspoon hot sauce ((your choice))
- 1 tablespoon old bay seasoning
- 2 teaspoons dried dill ((or 1 tablespoon fresh))
- 1 cup cooked quinoa
- 1 cup quinoa flakes
- Generous pinch of salt and pepper
- Oil for cooking
- Sriracha mayo for serving
- Fresh herbs for serving
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 882mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 70mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 882MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.