Vegan Hearts of Palm & Chickpea Crab Cakes | Easy Vegan Recipes
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These are the same vegan crab cakes that I made on the Today Show last year. They'll also be in my upcoming cookbook (Penguin Random House 2018), so you know they're good. Stock up on cans or jars of hearts of palm because you're going to want to make this often. Ume plum vinegar is a tangy briny Japanese condiment. Find it at health food stores (around $3.50) or online. An okay sub for it would be apple cider vinegar or lemon juice. To make gluten free you can use gf panko. Add a minced jalapeño pepper when you combine the ingredients for a little more heat.
Serves: 4
  • 1 can hearts of palm, drained
  • 1 can chickpeas, drained & rinsed
  • ¼ cup vegan mayo
  • 1½ tbsp old bay seasoning
  • 1 tsp ume vinegar
  • 1 tsp dijon mustard
  • ½ cup panko crumbs + ½ cup more for breading
  • ½ or 1 full bag of arugula
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  1. Place the hearts of palm into a food processor, and pulse a few times just to chop.
  2. Add the chickpeas, vegan mayo, old bay seasoning, ume vinegar, and mustard, and pulse to combine. Don’t over process it though, you still want some crabby texture.
  3. Add ½ cup of the panko, and pulse one more time to combine.
  4. Pour the other ½ cup panko into a shallow bowl.
  5. Form the mixture into small patties (I can make 8) making sure to pack the mixture tightly, and then coat in the panko.
  6. Heat a few tablespoons of oil in a skillet on medium heat. Or feel free to deep fry if you like it like that.
  7. Pan fry for 3 minutes on each side.
  8. Do this with the remaining batter. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.
  9. To make the arugula salad, simply place the greens in a mixing bowl, add the olive oil, and lemon, and use your hands to lightly massage as you toss.
  10. Serve the cakes over the arugla and with a dollop of vegan mayo and lemon wedge.
Recipe by Sweet Potato Soul by Jenné Claiborne at