Vegan Lions Mane "Crab Cakes"

Name: Vegan Lions Mane "Crab Cakes"
Cuisine: Cajun And Creole, American, French
Ingredients: 2 6 oz. lions mane mushrooms; 2 tbsp celery minced; 1/4 cup red bell pepper minced; 1/4 cup shallots; 3 tbsp cashew cream or vegan mayo; 1 vegan egg (follow package instructions from Bob’s RedMill egg replacer (linked above) or sub with one flax egg); 1/4 tsp sea salt; 1/4 tsp lemon juice; 1 1/2 tsp kelp flakes (linked above); 1 tsp cajun seasoning; 2 tbsp of the “Breadcrumbs” mixture below; 1/4 cup chickpea crumbs OR Simple Mills almond flour crackers (pulsed in a food processor until fine crumbs form ); 1 cup cashews (I use unsalted raw or roasted); 1/2 cup filtered water 1 tbsp lemon juice 1/2 tsp garlic powder) 1/2 tsp sea salt; 1/2 tsp sea salt; 1 tsp garlic powder; 1 tbsp lemon juice; 1/2 cup cashew cream; 1 lemon (juiced); 2/4 tsp sea salt; Arugula (serve on (I like to add a little lemon juice and olive oil)); 2 tbsp avocado oil for cooking

8 steps

Updated at: Thu, 21 Nov 2024 11:05:05 GMT

Ingredients

2 servings

2 x 6 ozlions mane mushrooms

2 Tbspcelery

minced

¼ cupred bell pepper

minced

¼ cupshallots

3 Tbspcashew cream

or vegan mayo

1vegan egg

follow package instructions from Bob’s RedMill egg replacer, linked above, or sub with one flax egg

¼ tspsea salt

¼ tsplemon juice

1 ½ tspkelp flakes

linked above

1 tspcajun seasoning

¼ cupchickpea crumbs

OR Simple Mills almond flour crackers, pulsed in a food processor until fine crumbs form

1 cupcashews

I use unsalted, raw or roasted

½ cupwater

filtered

1 Tbsplemon juice

½ tspgarlic powder

½ tspsea salt

1 tspgarlic powder

1 Tbsplemon juice

½ cupcashew cream

1lemon juiced

½ tspsea salt

Arugula

serve on, I like to add a little lemon juice and olive oil

2 Tbspavocado oil

for cooking

Instructions

Step 1

Start by using your hands to pull apart, the lions made mushrooms and to bite-size pieces. Add the lions mane pieces to a sauté pan with water, sea salt, and kelp flakes and sauté on medium heat for 5 to 10 minutes or until cooked down.

Step 2

Transfer the mixture into a cheesecloth or into a strainer and use your hands to squeeze out any excess liquid.

Step 3

Make your vegan egg by following the instructions on the package of the vegan egg, replacer and allow it to sit for a few minutes. (You can substitute with 1 chia seed egg or flaxseed egg)

Step 4

Add the cooked lions mane to a large bowl and add in remaining “crab cake” ingredients. Mix together until very well combined and use your hands to form them into patties. Add 1-2 tablespoons of avocado oil to your sauté pan and heat on medium heat.

Step 5

Place three of your crab”cake” patties into the sauté pan using tongs.

Step 6

For about five minutes on each side or until slightly crispy.

Cajun "Aoili"

Step 7

Add remaining cashew cream, lemon juice, and Cajun seasoning to a small bowl and mixed together until well combined. I like to serve the salad on a bed of arugula with a little bit of olive oil and lemon juice. Please crab “cakes” onto your salad top with Cajun cashew cream sauce, and enjoy!

Step 8

Makes 5-6 crab “cakes”.

View on justinecooksvegan.com

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