CAKE INGREDIENTS:
· Flax egg: 1 Tbsp flaxseed meal plus 3 Tbsp water
· 1 (15-ounce) can chickpeas, well drained and rinsed (or 14 oz can hearts of palm, drained – see Stacey’s crabcake recipe on this site)
· 1 (14-ounce) can of jackfruit in brine, drained
· 1 tsp dijon mustard
· ¼ cup finely diced celery
· ¼ cup minced parsley leaves
· 2 Tbsp Old Bay seasoning
· 1 sheet of nori, broken into small pieces, or 1 tsp kelp granules (for that ocean-y taste, optional)
· 2 tsp vegan Worcestershire sauce
· 1 Tbsp lemon juice
· 1 Tbsp capers, finely minced
· 1/4 cup whole wheat breadcrumbs
· EVOO spray
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Vegan Cashew Tartar Sauce (from outside source)
Ingredients (combine in blender)
- 1/2 c cashews (raw, roasted, etc.)
- 1/2 c water
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1/2 tbsp spicy brown mustard
- 1/2 tsp garlic powder
- 1 garlic clove
- 3 small green olives (with pimentos)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dill (optional)
- 1 tbsp chives, fresh, finely chopped (optional)
- 2-3 tbsp dill relish (optional)
- 2 tbsp capers (optional)
- 2-3 tbsp green olives, chopped (optional)