Food and Recipe of the Month: Artichokes and Vegan Crab Cake


January 22, 2020

Care of Andrea Howe of

Although a commonly forgotten vegetable, the artichoke is a versatile and nutrient-packed ingredient. It can be used as a meat or fish replacement due to its tender and pulled-like consistency. Artichokes can also be used year-round due to being found in canned form.

Artichokes are an impressive vegetable due to the high fibre and folate content. Fibre is a key nutrient for overall health as well as weight-loss. It works to decrease hunger, decrease blood sugar and cholesterol, thus reducing risk of obesity, type 2 diabetes, and heart disease. Its high
folate content is important for pregnant women or those in child-bearing years due to reducing the risk of neural tube defect in the fetus. It is also important for blood cell development and producing energy in the body.

Additionally, artichokes are packed full of antioxidants which aid in repairing free-radical damage, thus lowering the risk of cancer cell development.

Wondering how can you enjoy this superfood? Try it in a salad, on a pizza, or this delicious, meaty crab cake recipe.

Artichoke Crab Cake
• 2 cans of artichoke hearts, drained and rinsed
• 2 celery sticks, finely chopped
• 1 tsp old bay seasoning
• 1/4 cup vegan mayo (such as Hellman’s or President’s Choice brand)
• 1.5 cups panko breadcrumbs
• 2 tbsp green onion, finely chopped
• 1 tbsp lemon juice
• salt and pepper to taste
• 1/2 cup additional panko breadcrumbs (for coating)

For the Aoili
• 1/2 cup vegan mayo
• 1 tsp old bay seasoning
• 1 tbsp lemon juice
• 1 tsp lemon zest
• salt and pepper

1. Preheat the oven to 400 ̊F and line a baking tray with parchment paper.
2. To a food processor, add all ingredients except the last 1/2 cup of additional panko breadcrumbs.
3. Pulse until the artichokes are broken down but not completely smooth (you want it a little chunky).
4. Put the 1/2 cup additional panko breadcrumbs in a shallow dish. Take a 1/4 cup scoop and shape mixture until round disk. Place each disk in the breadcrumbs and coat each side.
5. Place cake onto baking tray and bake for 15-20 minutes, with the last 1 minute on broil to get golden brown.
6. While baking, mix aioli ingredients together in a bowl.
7. Serve warm or freeze up to 2 months. Garnish with lemon and/or chives.

Filed under: elifelines Food of the Month Uncategorised Vegan & Vegetarian Recipes