This recipe started out as vegan “crab” cakes, but would not stay together and turned into a scramble. I happened to think it was much better as a scramble with steamed veggies added.
Equipment:
large sauté pan
large bowl for mixing
serving spoon
Ingredients:
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| You may not want to waste these to cooking, but they are full of flavor |
- 1 Tbl light oil for frying
- Either... 14 oz. of soft tofu cubed small, or, 14 oz. non-flavored polenta cubed small, or, vegan crab analogue, cubed small
- 2 Tbl kelp powder
- 2 Tbl vegan milk or white wine
- 2 green onions, minced
- 1 Tbl old bay seasoning (salty)
- 1 tsp lemon pepper (no salt, I use Ms. Dash)
- 2 Tbl vegan mayonnaise (either make yourself, mayo, I used vegenaise)
- 1 tsp lemon juice
- 2 capsules oil from vegan DHA (if you happen to have, if not the kelp powder will add a sea taste). DHA oil has a concentrated taste which adds a ton of flavor to vegan seafood
- 1/4 cup breadcrumbs
- 1/4 cup vegan mozzarella cheese (used this cheese by accident to bind, and it turned out to be a wonderful addition because it takes on the flavor of the kelp powder and melts and foams and browns nicely)
- 1 cup lightly steamed veggies of your choice
Method,,
Place all ingredients, except for steamed veggies, into mixing bowl and combine well, tasting to see if you might need a little more kelp, lemon or old bay
Place oil in sauté pan and sauté the mixture until browned up and cooked throughly
Place hot steamed veggies on your plate, and top with the seafood mixture
