This recipe is inspired by my Seattle trip last year. I've been obsessed with vegan "crab" cakes ever since. The fatty creaminess, the slight bite of mustard, and the smoky herbaceous flavors are an exquisite combination. I finally understand why folks like seafood. And with recipes like this, vegans can enjoy these flavors from the comfort of home.
YIELDS
2–3 mains or 4–5 sides
PREP TIME
COOK TIME
TOTAL TIME
- 15 oz Canned chickpeas or Heart of Palm
- 1/4 cup Purple onion
- 2 Garlic cloves
- Handful Spinach leaves
- 1/3 cup Vegan mayo
- 1–2 tsp (or to taste) Dijon mustard
- 2–3 tsps (or to taste) Old Bay
- 1 tsp Dried parsley
- To taste Salt and Pepper
- For dipping Flatbread or grain of choice
- For dipping Sliced cucumbers
- For dipping Tomato slices
Directions
1. First, finely dice the onion and garlic. Chop your chickpeas or heart of palm (I like to use a food processor) and add your shredded spinach leaves. Combine everything in a bowl.
2. In a separate bowl, combine mayo, mustard, old bay and parsley. (I like extra old bay.) Add salt and pepper to taste.
3. Add sauce to chickpea/heart of palm mixture and stir to evenly coat.
4. I chilled mine in the refrigerator for several minutes while I warmed up some flatbread for dipping. Plate the dip and bread with sliced cucumber and tomato, or feel free to use whatever dippable vegetables you have on hand.
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Photo: R. Coker
