Vegan Jackfruit “Crab” Cakes

What you’ll need:

2 cans (10 oz, 280 g each) young green jackfruit in brine

6 scallions, finely sliced

1/2 large red bell pepper, finely diced

2 cups panko (Japanese breadcrumbs)

3 tablespoons flax meal

6 tablespoons warm water

2 tablespoon dijon mustard

2 tablespoon Old Bay Seasoning

Cooking spray

Fresh cilantro and lemon wedges for garnish

What you’ll do:

1. Use flax meal and warm water to make vegan flax egg. What you need to do is in a small bowl or a measuring cup mix flax meal and water in 1:2 ratio (1 tablespoon flax meal plus 2 tablespoons warm water and scale up from there if you know you need more binding agent), mix well and let sit for 15-30 min.
2. Drain and wash the jackfruit. Pull apart with your fingers into smaller pieces that are approximately size of crab meat used in crab cakes. Place into a large mixing bowl.
3. Dice the red pepper into small dice and add to jackfruit.
4. Chop scallions (white and green part) finely, add to the bowl.
5. Add all the other ingredients including the flax egg and mix well.
6. Line a tray with wax paper, form crab cakes with your hands, and set on the tray. This amount of jackfruit should yield 6-8 cakes. Leave the cakes in refrigerator for 30-60 minutes.
7. Spray the bottom of the frying pan with cooking spray and heat it over the medium high to high heat. Place 3 to 4 crab cakes into the pan at a time. Make sure you leave enough room between the crab cakes as it will help you move them around and flip them over. Cook for about 4-5 minutes on the first side and 3-4 minutes on the second side.
8. Sprinkle the Vegan Jackfruit “Crab” Cakes with some freshly chopped cilantro and a squeeze of lemon.

Blackened King Oyster Mushroom Scallops & Grits with Greens

Ingredients

For the King Oyster Mushroom Scallops

• 4 large king oyster mushrooms
• 2 cups warm water
• 2 tablespoons soy sauce
• 2 garlic cloves
• 1 tablespoon dulse flakes optional, for more of a seafood flavor
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• Pinch cayenne pepper
• 2 tablespoons olive oil

For the Grits

• 1 cup dried corn grits
• 3 cups water
• 1 cup unflavored soy or almond milk
• Salt to taste

For the Greens and Tomatoes

• 1 tablespoon olive oil
• 2 garlic cloves minced
• 1 14 ounce can diced tomatoes in juice
• 1 small bunch chard torn into bite-sized pieces
• 2 tablespoons cayenne pepper hot sauce or to taste
• Salt to taste

For Serving

• Chopped fresh chives

Instructions

Make the King Oyster Mushroom Scallops

1. Begin by slicing the mushroom stems into 1-inch thick pieces. (You can discard the caps if you want. I used them because even though they don't look like scallops, they still taste good!). Stir the water, soy sauce, garlic and dulse flakes, if using, together in a small bowl. Add the mushroom pieces. Soak for at least 1 hour or up to 12 hours.
2. When the mushrooms are done soaking, remove them from the liquid and blot dry. Stir the paprika, pepper, oregano, thyme, salt, and cayenne together in a small bowl. Coat the bottom of a medium skillet with oil and place it over medium heat. When the oil is hot, add the mushroom slices in an even layer and sprinkle the tops with about half of the spice mixture. Allow cooking for about 4 minutes, until lightly browned on the bottoms. Flip and sprinkle the other sides with the other half of the spice mixture. Cook about 4 minutes more, then flip once more to sear the spices on the bottoms. Remove the mushroom slices from the skillet and transfer to a paper towel-lined plate.

Make the Grits

1. Whisk the grits, water, and milk together in a medium saucepan, and place over high heat. Bring to a boil, lower heat and allow to simmer until thick and creamy, about 15 to 20 minutes, stirring occasionally and adding more water or milk if it becomes too thick and starts to sputter. Remove from heat and season with salt to taste.

Make the Greens and Tomatoes

1. While the grits cook, coat the bottom of a medium skillet with oil and place over medium heat. When the oil is hot, add the garlic and cook until very fragrant, about 1 minute. Add the tomatoes and chard, and bring to a simmer. Allow cooking until the chard is wilted, about 5 minutes. Season with hot sauce and salt to taste.

Serve

1. Divide the grits among 4 bowls, then top with the chard mixture and scallops. Sprinkle with chives. Serve.

Recipe Notes

You can substitute about 2 teaspoons of Cajun spice mixture for the spices used in the scallops if you like.

Vegan Crab Cakes

Ingredients (6-7 Crab cakes)

Crab Cakes
About 4 ½ cups of oyster mushrooms, cleaned, broken in pieces with stems trimmed off
2 tbsp ground flaxseed
4 tbsp warm water
½ cup white onion, chopped
1 garlic clove, minced
¾ cup Panko breadcrumbs
1 tsp garlic powder
1 tsp Old Bay seasoning
1 tsp parsley
1 tsp salt
1 tsp black pepper
1 tbsp lemon juice
1 tbsp Dijon mustard
1/3 cup vegan mayo
1 tbsp vegetable oil
Vegan Crab Cake Sauce
½ cup vegan mayo
¼ cup Dijon mustard
1 tsp lemon juice
1 tsp lemon zest
½ tsp black pepper
2 tbsp capers
Instructions

For the Crab cakes
Put the mushrooms in a food processor (or blender) and chop for about 5 seconds. Transfer to a large bowl. Don't skip this step because the crab cakes will fall a part while frying if they're not finely chopped.

In a small dish mix together the flaxseed and water until it has a runny consistency like an egg, Mix the "egg "in with the mushrooms.

In a skillet, saute garlic and onion on medium heat for about 5 minutes.

In another bowl, combine the dry ingredients of breadcrumbs, garlic powder, Old Bay, parsley, salt, and pepper.

Mix that in with mushrooms. Next, add in cooked garlic and onion, lemon juice, Dijon mustard, and vegan mayo.

Mix together well.

Form crab cakes into patties and fry on medium heat in a large skillet using vegetable oil. You can also coat with additional breadcrumbs, if you prefer a firmer crab cake.

Allow to drain on a napkin or towel.

For the sauce
Mix all ingredients together in a bowl and generously add on top of crab cakes.

Jackfruit "Crab" Cakes

Ingredients



1 small onion
1 20-ounce can young green jackfruit in water or brine , rinsed and well drained
14 ounces firm tofu or 1 15-ounce can white beans , drained
2 tablespoons dried Nori  (seaweed), crushed2 Tablespoons nutritional yeast
1 tablespoon Old Bay Seasoning (or more to taste)
2 large cloves garlic , pressed
2 teaspoons soy sauce (or salt to taste)
1 teaspoon prepared mustard , any variety
1/8 teaspoon turmeric powder (optional)
1/2 cup oatmeal (quick or regular oats) or quinoa flakes, uncooked)

Instructions
Chop the onion finely in food processor and place it in a medium bowl. Drain the jackfruit and rinse it well and add it to the processor. Pulse until it is broken into rough pieces about 1/2-inch in size; keep it fairly coarse and be careful not to grind it into a paste. Add it to the onions.
Jackfruit Chopped
Place the tofu or white beans into the processor along with all remaining ingredients except oatmeal and breading. Pulse to crumble the tofu finely and distribute the seasonings. Add the tofu mixture to the bowl along with the oatmeal, and stir well to combine with the jackfruit and onions. Refrigerate for about 15-30 minutes.
Preheat oven to 375F. Line a baking sheet with a silicone mat or parchment paper. If you are using a breading (see note below), spread it on a large plate.
Scoop up about 1/3 cup of the burger mixture and shape it into a patty. Carefully place it on the prepared baking sheet and repeat with remaining mixture. Bake for 20 minutes. Carefully turn over each cake and bake for another 20 minutes. Serve alone with tartar sauce and spicy ketchup or on a bun.

TOFU fishless Cakes

INGREDIENTS

• 1 block (14 oz/400 grams) firm tofu, cut into 12 pieces
• nori sheet, as needed (about 4 sheets)
• ¼ cup soy sauce
• 2 cloves garlic, grated
• 100-gram cake flour
• ½ cup ice cold water (*)
• enough oil for deep frying

INSTRUCTIONS

1. Wrap each piece of tofu with nori, trim as needed, and arrange in a baking dish.
2. Make the marinade by mixing together soy sauce and grated garlic. Pour the marinade over the tofu and rest in the fridge for 2 hours.
3. Heat enough oil for deep frying in a pot/wok, and mix together cake flour and ice cold water to make the batter.
4. Once the oil is hot enough (about 170 Celsius/340 Fahrenheit), coat each wrapped tofu with the batter and deep fry in hot oil until golden brown.
5. Serve hot deep fried nori wrapped tofu with ketchup and tartar sauce.

NOTES

(*) For a crispier result, use beer or soda water.

Crab-less Cakes ( Jackfruit ) Vegan

1 can Young Jackfruit 1/2 cup Bell pepper 1/2 cup Onion 1/3 cup Vegan Mayo 1/4 cup Flour 1 cup Bread Crumbes 1 Tbsp of Old Bay Seasoning 1Tbsp Garlic Powder 2 tsp Sea Salt 1 tsp crushed red pepper 1Tbsp parsely 1 Tbsp seaweed Vegan Aioli 1/3 cup of Vegan Mayo 1 tsp dijon musturd 1/2 tsp SeaSalt 1 tsp black pepper 2 tbsp lemon juice 1Tbsp dill

Video with instructions

King Oyster Scallops

KING OYSTER SCALLOPS

• 1 cup water
• 2 tsp seaweed flakes
• 1 tsp soy sauce
• 1 tbsp lemon juice
• 3 king oyster mushrooms, brown tops removed

The easiest way to have everything ready and still warm when serving is to let the the king oyster mushrooms and tofu marinade while you prepare the greens and grains. I will serve mines with Broccoli and over rice

KING OYSTER SCALLOPS

1. Combine the water, seaweed flakes and soy sauce in a small saucepan.
2. Heat over medium heat and bring to a boil. As soon as it boils, remove from heat and let cool 10-15 minutes before stirring in the lemon juice. Discard the seaweed and set aside.
3. Rinse the king oyster mushrooms and dry them well with a paper towel. Slice each into 3-4 large pieces, and add them to the saucepan. Let the mushrooms marinate for 20-30 minutes. In the meantime, prepare the tofu marinade.
4. Drain the king oyster but keep the marinade, we will use it later to drizzle the cooked mushrooms for added flavor.
5. Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the king oyster mushrooms and cook each side for 4-5 minutes, until soft and golden brown. Remove from heat and cover to keep warm.

"CRAB" Like CAKES

Now, you can chop or shred these ingredients by hand of course, but to speed things up, I would recommend simply putting them in your food processor if you have one and just pulsing a few times.  A real time saver! 


Ingredients:

1 10 oz can of Young Green Jackfruit packed in water or brine (rinsed well, points removed and any seeds, and shredded by hand)
6 to 8 oz of rinsed & smashed Garbanzo Beans, (reserve a bit of the liquid)
1 small onion, grated.
1/2 Red Pepper, grated
1 stalk of celery grated
1 Sheet of Nori, first crumpled with hands, then chopped up as fine as you can get it. (important ingredient)
2-3 T of Flax seed (soaked in 1/2C warm water for 10 min) use the liquid of all, then add 1 T of the actual soft seeds to the mix.
2 t of Old Bay Seasoning  (important ingredient)
1 T mustard
1-2 T Sriracha sauce (depending on how much of a kick you want)
1 cup of Panko bread crumbs or your grain of choice, Corn meal is also good.
2 T Liquid from the garbanzo beans.
S&P to taste
1/2 t of all purpose seasoning like Everglades
1 T Vital Wheat Gluten (Optional, but helps hold it all together)

Combine all ingredients well, mix with your hands for a few minutes so all flavors are well combined.  Then make into patties fairly thin so they get good and crisp, and place on parchment paper lined cookie sheet.  Sprinkle with more old bay seasoning, salt and pepper to taste.  Then bake at 400 degrees for about 20-30 minutes turning once or until golden brown.  Serve with your favorite dipping sauce, we enjoyed them with seafood cocktail sauce, and tofu ranch dressing.  This recipe makes about 8 good sized cakes.

TOFU CRAB CAKES

QUICK CRAB CAKE SAUCE

¼ cup whole-grain mustard

½ cup vegan mayonnaise

Juice of ½ small lemon

2 teaspoons Old Bay seasoning

Mix all of the ingredients together in a bowl and refrigerate.

For the Crabcake


One 14- to 16-ounce block firm organic tofu

2 teaspoons plus 2 tablespoons high-heat oil, like safflower or grapeseed

6 medium celery stalks, minced

½ bunch scallions, white and green parts

2 teaspoons garlic powder

2 tablespoons toasted nori

1 tablespoon Old Bay Seasoning

½ cup panko bread crumbs, plus 2 cups for crusting cup vegan mayonnaise

Directions



For tofu crab cakes: Cut the tofu into slices and press through a potato ricer or roughtly chop it and pulse it in a food processor fitted with a steel blade until minced but not puréed. Set aside.

Heat a medium sauté pan over high heat. Add the 2 teaspoons of oil and wait until it shimmers. Add the celery and scallions and cook until the celery has softened. Allow the vegetables to cool slightly. Mix the tofu and celery mixture in a medium bowl and fold in the garlic powder, nori, Old Bay seasoning, ½ cup bread crumbs, and vegan mayonnaise.

Place the remaining 2 cups of bread crumbs in a pie pan or shallow bowl and set aside. Shape a heaping tablespoon of the mixture into a small disk and gently press both sides into the bread crumbs. Using the palm of your hand, gently press the bread crumbs into the cake. Place the uncooked tofu crab cakes on a parchment-paper-lined baking sheet or on a large plate.

Heat a large nonstick sauté pan over high heat, add 2 tablespoons of high-heat oil, and wait until the oil shimmers. Place the tofu crab cakes in the pan and cook until brown, hot, and crispy. Transfer to paper towels to absorb excess oil.

Beer-Battered Tofu ‘F ish’

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• 1½ cups plain (all-purpose) flour
• 1 tsp cornflour (cornstarch), plus extra to dust
• 1½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp chilli powder
• 325ml/11fl oz/1¹⁄³ cups) pale ale (make sure you get a vegan one)
• 350g/12oz/1 block fresh firm tofu, drained and cut into 8–10 slices
• 1 sheet nori, cut into pieces to match the tofu slices
• Salt and pepper

1. make the beer batter by combining the flour, cornflour, onion, garlic and chilli powders with the ale, mixing thoroughly. In a pan, heat the oil to 170˚C/340˚F. Check the temperature by putting a couple of drops of batter in the oil and seeing if it crisps up.
2. Dust the tofu and nori slices with a little cornflour, then coat with the batter mixture and add to the hot oil in batches. They should take about 3–4 minutes to get really crisp. Flip them over midway so that they get nice and golden on both sides. Remove with a slotted spoon, place on some kitchen paper to soak up any excess oil and season to taste.

TOFU 'FISH' FRITTERS [VEGAN]

INGREDIENTS

FOR THE TOFU:

• 1 14-ounce package of tofu
• 1 sheet of nori
• 1 cup  wheat flour
• 1 tablespoon sesame oil, for flavor (optional)
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon baking powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• Oil, for frying

FOR THE BATTER:

• 2 wheat flour
• 2 tablespoon chickpea flour
• 2 tablespoon cornflour
• 1/2 teaspoon turmeric (for color)
• 1 cup sparkling water or tonic

PREPARATION

1. Heat the oven to 355°F and put the sheet of nori on a baking sheet and bake until well toasted but not burned. You can also roast it in a very hot pan or griddle, without oil.
2. Start tearing the nori with your hands, put the pieces in a mortar and crush until powdery.
3. Press and drain the tofu well and dry it with a paper towel. Cut the tofu into small pieces with your hands ((they don’t have to be perfectly uniform) and put it in the bowl of a food processor along with the nori. Pulse until a smooth cream is formed. Now add the soy sauce, mustard, ginger, garlic powder, paprika, pepper, salt, and sesame oil and pulse until combined.
4. Now, mix the  wheatflour with the baking powder. Gradually add the tofu mixture, stirring continuously. Mix until a compact and sticky dough forms.
5. In a bowl, mix all ingredients for breading. Add the water slowly and continuously mixing with wire whisk until you get a thick mixture.
6. Heat a generous amount of oil in a skillet.
7. Take the small portions of tofu, dip into the batter mixture, and then put it in the hot oil. Fry by turning them occasionally until golden brown on all sides.
8. Pick up the fried tofu balls with a slotted spoon and place them on paper towels to remove excess oil. Serve.