Here’s a nice weekend brunch recipe for you! Out of all the meat substitutes on the market these days (a few of which I truly like), I really appreciate a recipe that mimics the dishes I used to enjoy but with a vegetable that I can use as the substitute. It always ends up cheaper than pre-made meat substitutes, with fewer and more recognizable ingredients.
With that being said, artichoke hearts saved the day on this one, and this will be a brunch staple in my house. I also think this would make a very good sandwich as well. When I confirm, I’ll definitely update! Recipes for the crab cake, aioli, and grits are below!
For the “crab” cakes (Makes 4-6 patties):
One jar of artichoke hearts
1/2 onion or 1 shallot
2 stalks of celery
1 tbsp of cornstarch
1/2 box of Zatarain’s Fish Fri
2 tablespoons of olive oil
1/2 tsp dill weed
1/2 tsp garlic powder
salt and pepper to taste
For the aioli:
1 tbsp vegan mayo
1/2 tsp parsley
juice from 1/2 lemon
salt to taste
For the grits:
1 cup instant grits
1 box of vegetable broth
1 tablespoon of nutritional yeast
1 tsp garlic powder
For your “crab” cakes, heat olive oil on medium. Roughly chop your onion/shallot and celery, and sauté in olive oil until tender but not too soft (about 3 minutes on medium). Next, put them in a blender, along with the (drained) jar of artichoke hearts. Blend on low speed for about 10 seconds. You don’t want this mushy, just mixed well. Empty the blender contents into a bowl, and stir in the cornstarch (this will bind it), and the seasonings. Make patties a little smaller than your palm (you should get 4-6). Coat it in the fish fry, and fry on each side until golden.
For the aioli, in a small bowl, just whisk the ingredients!
For the grits, prepare according to package instructions; just substitute water for vegetable broth and stir in the nutritional yeast and garlic powder while they are cooking.
That’s it! If you enjoy or put a cool spin on it, come back and let me know in the comments!
Wishing you much Love and Veggieness,