Lucky Crab Cakes (vegan) with Tartar sauce

 

 

 


For  5  Patties:

1/2 pound of firm tofu
4 tbs Veganaise (Grapeseed style)
2 tbs Mustard
2 tbs egg replacer powder in little water
1 clove garlic, minced
1/2 onion, minced
4 tbs fresh (or frozen) parsley, chopped
1 tsp horseradish
1/3rd cup of nutritional yeast
1 bay leaf, ground

1 cup of saltine crackers ground in blender (or bread crumbs)
salt, pepper, cayenne pepper to taste

oil for the pan 

Tartar Sauce (Remoulade)
6 tbs Veganaise (Grapeseed oil)
1 clove garlic, minced
1 tbs lemon juice
1 medium size pickle, minced
1 tbs fresh chives or wild chives, chopped
some sprigs of dill  

In a bowl, crumble tofu with a fork and add vegenaise, mustard, egg replacer mix, garlic, onions and parsley. Mix well and blend in all other ingredients, save the oil. Form patties and refrigerate for min. 30 minutes.
Heat up oil in the pan, add patties and cook for 3-5 minutes each side. Lower heat and let cook a little more until dryer. They are firmer, when cooled down and re-heated.

For the tartar remoulade, blend Veganaise with all other ingredients, use some dill for decor or mince and blend into the sauce as well and serve sauce with the cooked patties. 
©Mighty Forks 2012

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