Ingredients:
Published: · Modified: by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.
This creamy Vegan Garden Vegetable Cream Cheese gets some healthy crunch from garden vegetables. Fresh herbs add even more flavor. Pair it with your favorite crackers for a satisfying snack.
⭐️⭐️⭐️⭐️⭐️
“I love vegan cream cheese, but this is even better! I love the crunch and the flavor the veggies add. – Anne”
One of my favorite guilty pleasures is vegan cream cheese. It is one of those comfort foods that I gravitate towards when I feel like a quick snack.
When I pair it with some brown rice seaweed crackers or sliced cucumbers, I am a happy camper.
I thought I would make my normal comfort go-to afternoon snack a little more fun by making a Vegan Garden Vegetable Cream Cheese. After all, I haven’t had vegan vegetable cream cheese dip in quite a while, so there’s no time like the present!
This has quite a bit of crunch from chopped red pepper, carrots, and red onion. I added my favorite herbs as well: dill, chives, and parsley. I love it whenever I can sneak vegetables into something.
Many moons ago I used to work next to a bagel shop. I loved getting an everything bagel with garden vegetable cream cheese for lunch. Somehow it made the workday a little better.
That was before I was vegan and gluten-free. To satisfy my Everything Bagel craving, I created Everything Bagel Flax Crackers a while back. They aren’t the same as eating a bagel, but until I find or create a good vegan gluten-free bagel, they will have to do.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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Step 1: Leave vegan cream cheese out to soften. Add vegan cream cheese, fresh veggies, fresh herbs, and salt and pepper to a large mixing bowl.
Step 2: Blend until well combined. Store in an airtight container in the fridge.
What is veggie cream cheese made of?
This vegan veggie cream cheese is made with vegan cream cheese, red pepper, red onion, dill, parsley, chives, and carrots.
Is garden veggie cream cheese good?
This vegan garden vegetable cream cheese is rich, creamy, and crunchy. It makes a great spread on sandwiches or dip for crackers.
If you tried this Vegan Garden Vegetable Cream Cheese Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This creamy crunchy garden veggie cream cheese is rich and satisfying. Another recipe using garden veggies is my vegetable soup with garden vegetables.
I originally posted this recipe on September 10, 2016. I added new photos and text when I republished it.
This creamy Vegan Garden Vegetable Cream Cheese gets some healthy crunch from garden vegetables. Fresh herbs add even more flavor. Pair it with your favorite crackers for a satisfying snack.
Course Dip
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 14
Calories 49kcal
Leave vegan cream cheese out for at least a half an hour to soften.
Put vegan cream cheese in a bowl. Add chopped red onion, red pepper, carrot, chives, dill, parsley, salt and pepper. Mix well and serve.
This recipe will last about 5 days in an airtight container in the fridge.
Leave vegan cream out for at least 30 minutes to soften.
I used Tofutti cream cheese for this. I like the consistency: it’s nice and firm. You could use another brand, just make sure it’s not liquidy.
Chop veggies the same size for a uniform bite.
Calories: 49kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 64mg | Potassium: 12mg | Fiber: 1g | Sugar: 0g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.2mg
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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Home / Recipes / Vegan Smart Chocolate Protein Cookies
Published on May 18, 2018 Updated on May 4, 2019 By Gunjan 12 Comments
This is a sponsored post but all the opinion and review is mine. I have personally tried these protein powders and love them.
Vegan Smart Chocolate Protein Cookies are soft, chewy and nutritious. These cookies are made of plant based protein powder from Vegan Smart. It’s a versatile vegan and gluten free protein powder with a lot of taste. The most important thing to note is that you don’t get any after taste effect at all. I decided to bake some protein cookies using this chocolate flavored protein powder and my family loved them. In fact these cookies served as an excellent snack for my little one after school.
A Vegan Smart All-In-One Nutritional Shake contains a complete protein blend of five different non-GMO plant-based proteins to build and repair body tissue and muscle.
• The whole food complex consists of nine different healthy, colorful fruits and vegetables to support wellness.
• Each shake has 22 vitamins and minerals to support healthy cell function.
• The fiber content helps to keep you regular, while the omega blend supports a healthy brain, heart, and circulatory system.
• The shake contains prebiotics to stimulate the growth and maintenance of beneficial intestinal flora.
• The digestive enzymes blend assists in digesting foods more completely for greater absorption of nutrients.
• The Vegan Smart All-In-One Nutritional Shake is free from cholesterol, Trans fat, eggs, dairy, soy, gluten, artificial sweeteners, flavors, colors, and preservatives.
• It contains no acesulfame-k or MSG.
Vegan smart protein powder (chocolate flavor)
Almond flour
Baking powder
Pinch of salt
Banana
Vanilla extract
Dairy free milk
Slivered almond (optional)
Click here to save $7.50 on Vegan Smart with a printable coupon redeemable at your local brick and mortar retailer.
It’s easily available in many store but click here to find your nearest location.
I have tried chocolate and vanilla flavor and both were equally delicious. These protein powders are lightly sweetened and are super versatile. These can be blended in smoothies, or baked as in cookies. Sometimes, my husband just shakes it up with some milk and enjoys as a simple chocolate shake.
Vegan Smart Chocolate Protein Cookies are soft, chewy and nutritious. These cookies are made of plant based protein powder from Vegan Smart.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert, Snack
Cuisine: glutenfree, vegan
Servings: 6
Calories: 109kcal
Preheat oven at 350 degree Fahrenheit and prepare a cookie sheet with parchment paper.
In a large mixing bowl combine vegan smart protein powder, almond flour, baking powder and salt. Mix it well with a spoon.
In another bow combine mashed banana and vanilla extract.
Now, spoon the mashed banana into the protein powder mix and mix slightly with a spoon.
Then add dairy free milk and mix again with a spatula/spoon until a thick batter is formed. Lastly fold in slivered almond.
With the help of a cookie scoop place 6 round cookies on the cookie sheet.
With a small bowl press the cookies from the center gently to flatten a bit.
Place the cookie sheet in the middle rack of the oven and bake it for 12-14 minutes.
Take out the cookies and let them cool completely before handling or else they might break. As they cool down these cookies will become sturdy and chewy.
Calories: 109kcal | Protein: 11g | Fat: 1g | Potassium: 53mg | Calcium: 25mg | Iron: 0.1mg
The other day an image flashed across my Facebook news feed. It was a photo and link to a chocolate peanut butter bar recipe. The bars looked great, but as I browsed through the ingredients for the recipe, I saw the words “butter” and “heavy cream” among the list. Definitely not. So, I decided to try and make these no bake bars myself, veganized. The first attempt was a fail, but this time I definitely got it right. My husband and daughter approved! This is a simple vegan peanut butter bar recipe that everyone will love.
Only five ingredients are needed to make this decadent no bake vegan dessert. One bite and you will wonder why anyone even needed to add heavy cream or butter to the mix. It’s not necessary. There is always a vegan substitute.
Rich, creamy, sweet, chocolatey, and only five ingredients to make!
Author: The Sensible Vegan
Recipe Type: Dessert
Cuisine: Vegan
Serving: 20
Ingredients
Instructions
Nutrition Information
Serving size: 1 bar Calories: 214 Fat: 14.8g
Sat Fat: 4.8g Carbohydrates: 19.2g Sugar: 12.9g Sodium: 116.8mg
Fiber: 2g Protein: 4.1g
Please let me know how you like this recipe. I’d love to hear from you! Post your recipe photos #thesensiblevegan. Thank you!
“This recipe is a deliciously-creamy, vegan version of the popular appetizer. I know you will LOVE this, and your dairy loving guests will have no idea that this wonderful dish is not made with mozzarella, cream cheese or mayo. My dear friend, who is lactose intolerant, did NOT eat the dip at first because she was convinced there was dairy in it. The white beans in this blended with the vegan cream cheese make the perfect non-dairy base for the spinach and artichokes. I guarentee, this will give TGI Friday’s version a run for its money!”
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Thanks for visiting my “About Me” page!!
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I probably enjoy cooking more than almost anything…which is why I adore this site so much!! Nothing makes me more happy than to create a meal for family and friends to share together and ENJOY.
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Published: / Modified: by Lizzie Streit, MS, RDN / This post may contain affiliate links / 6 Comments
Happy Monday to all!
If any of you ever plan on visiting Philadelphia, I hope you get the chance to try a Tastykake. A scrumptious line of baked treats that easily outshine Hostess twinkies and cupcakes, Tastykakes are the perfect complement to the classic Philly meal of cheesesteaks and soft pretzels. They were a staple in my childhood lunchbox and are well known among Philadelphians and their surrounding suburbanites. But…as you can infer from the mantra of this blog…I’ve definitely tried to move away from processed desserts (and Philly cheesesteaks of course) and consume more homemade and plant-based baked goods for my after dinner sweets! So you can imagine how pleasantly surprised I was when I figured out how to create a vegan version of my favorite type of Tastykakes–the Peanut Butter Kandy Kakes.
Today’s post is inspired by my completion of the Philadelphia Marathon yesterday. After four months of intense training and ample soreness, I can finally call myself a marathoner! The race was an inspiring display of physical fitness, grit, and “brotherly love,” with tens of thousands of runners, spectators, and volunteers lining the trail through my favorite city, shouting words of encouragement and ensuring we were all safe and hydrated. The whole experience was unforgettable (although I would like to forget miles 22-25), but the best part about it was experiencing race day with my mom, my three siblings, and a number of our friends. All together, we had five marathoners and five half-marathoners in our group, running a collective 196.5 miles…longer than a roundtrip between Philadelphia and New York City! And while most of us now feel as if we each ran 196 miles (so sore!), the fun and accomplishments we all shared together (plus the beer and bloody mary’s afterwards) made every second worth it.
So, without further adieu, I present to you vegan peanut butter kandy kakes! I hope you’ll all think of Philly and our great city when you try out this recipe.
A plant-based version of a classic.
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Servings: 12
Calories: 334kcal
Preheat the oven to 350 degrees Fahrenheit.
Pour coconut milk in a small bowl and remove 1 tablespoon. Add in the apple cider vinegar and mix. This creates a “buttermilk” for the cake.
In another bowl, combine the flour, baking soda, and salt. Finally, in a large bowl, mix together the sugar, vegetable oil, and vanilla extract. Gradually add in the “buttermilk” and flour mixture, a little of each at a time, and whisk until the batter is smooth.
Pour this into a greased 8 or 9 inch circular cake pan. Bake for 28 to 30 minutes or until golden brown.
Now comes the fun part. While the cake is still hot, drop dollops of the peanut butter on top and spread until it coats the entire cake. Put in the refrigerator for about an hour or until the peanut butter hardens.
In the meantime, melt your chocolate chips. Once the peanut butter has hardened, pour the melted chocolate on top and spread. Return to the refrigerator for another 30 or so minutes until the chocolate hardens. Remove, cut into squares, and enjoy!
Serving: 1g | Calories: 334kcal | Carbohydrates: 38g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 203mg | Potassium: 86mg | Fiber: 2g | Sugar: 24g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Peace out from the City of Brotherly Love!
Lizzie
by Lauren Hartmann Leave a Comment
I don’t know about you, but I have no time in the morning, at least during the week. I have to get my kid to school, and then I usually go for a run, and then don’t sit down the rest of the day. I create recipes, I do photo shoots, I write, and I do marketing. All day. I made these vegan nutty mocha granola bars for you, as a shout out to all those busy people out there that need a grab and go breakfast!
These vegan nutty mocha granola bars are gluten free, refined sugar free, full of protein, and even a little dose of caffeine! I definitely always need that! If I don’t have something quick, I will forget to eat. Then when I get really tired, I realize I haven’t had coffee yet. These granola bars are the perfect morning pick me up!
These granola bars are insanely easy. This recipe makes about 12-14 granola bars, making this the perfect thing to make on Sunday to eat all week long! I have been trying to do a lot more meal prep on Sunday, just to make my life a lot easier.
All you have to do to make these bars, is toast the nuts and oats. Then while they are in the oven, you melt the vegan butter, agave, coconut sugar and vanilla on the stove. You then just pour the syrup over the oats and nuts. Stir, press into a pan, and then let cool. No need to rebake them. The process takes 10-15 minutes. That is right up my alley!
If you want to speed up the process, just place in the freezer for about 30 minutes. If you are in no rush, you can just place in the fridge until ready to eat! Then they are dipped in dark chocolate mixed with instant espresso powder! So delicious! I hope you enjoy!
Print Recipe
Vegan and gluten free granola bars. Filled with nuts and dipped in a dark chocolate espresso dip! Perfect grab and go breakfast!
Preheat oven to 350 degrees. Place the oats and nuts on a baking sheet and toast in the oven for 8-10 minutes until the oats and nuts smell fragrant and toasty.
While the oats and nuts toast, make the syrup, in a small sauce pan, combine the vegan butter, agave, sugar, vanilla and salt. Heat on medium, whisking to combine. Bring to a simmer, reduce to low, and simmer for a minute until everything is melted and combined together. Remove from heat.
Once the oats and nuts are done, pour into a bowl, then pour the syrup over the oats and nuts. Using a rubber spatula, stir to combine evenly and coat all the oats and nuts with the syrup.
Press into an 9×13 inch pan lined with parchment paper. Press in evenly, you can use another piece of parchment paper on top to press down. Place in the fridge and chill for at least 2 hours.
Once the granola bars are chilled. Cut down the middle lengthwise, then into strips the other direction. However thick you want the bars to be.
Now, melt the dark chocolate in the microwave in 30 second intervals, stirring after each interval until melted. Then stir in the espresso powder. Now dip, drizzle or dunk each bar into the chocolate mixture. Chill for another 30 minutes or so. Then they are ready to eat. You can store in the fridge to eat all week long!
When you are ready to cut the granola bars, you may want to let them sit out of the fridge for a few minutes to make them easier to cut.
by Cara
Talk about one adorable belly bump (oh good grief, my ovaries are starting to scream down below!), Ella of Pure Ella is one of those pregnant gals that makes it look effortlessly and is simply flawless. I just want to reach out and talk in my high-pitched baby voice to that belly (only with permission, of course). Yeah, I’m that crazy lady.
A bunch of ladies who know and adore Ella decided to put together a Virtual Gluten-Free Vegan Baby Shower for her since having one in person was unfortunately not an option (a shout-out to Meg of Beard and Bonnet for organizing all of this!). These dishes are a labor of love in honor of Ella’s to-be labor of love who is due next month. My choice in food? Gluten-free Vegan Lemon Blackberry Cupcakes (shocker that I chose to make a baked good, right?) These cupcakes are blended with fresh lemon juice and zest, filled with a homemade (easy too!) blackberry filling, and topped with a lemon-infused icing, tinted yellow from dry turmeric. Oh and there is a secret ingredient inside the batter that makes these moist…
Vegan mayonnaise.
These are actually the first cupcakes that I tried making with vegan mayo and I will say that they are my best to date. I didn’t lose you, now did I? I ‘ve had a really difficult time trying to get a good tasting gluten-free vegan vanilla cupcake so I thought it wouldn’t hurt to try the mayo technique. The great aspect of using a vegan mayo in baked goods is that it actually takes the place of the egg replacers and the oil.
*If this weirds you out too much, keep in mind that 1/4 c. of mayo subs out 1 egg or egg substitute. With most vegan cupcake recipes only two egg replacers are called for (which is where one part of the 1/2 c. mayo comes from). Instead just use two egg replacers of your choice. Check this post out for help. Since this recipe calls for 1 cup mayo total, the other 1/2 c. can be replaced with oil. I am not guaranteeing the same results this way however I am speculating that it should work out.
To see the entire spread of incredibly gluten-free vegan food goodness, check out all of these fabulous links:
Kris of 80 Twenty (Cilantro Jalapeno Hummus
Meg of Beard and Bonnet (Shower Worthy Tea Sandwiches)
Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie
Winnie of Healthy Green Kitchen (Vegan Vanilla Cupcakes )
Ashley of My Heart Beets (Artichoke Hummus)
Jenny of Nourished Kitchen (Cultured Coconut Milk & Mango Popsicles)
Gina of So…Let’s Hang Out (Cucumber Mint Limeade)
Beth of Tasty Yummies (Sprouted Hummus Cucumber Cups)
Rika of Vegan Miam (Sweet Potato Dumplings in Ginger and Jasmine Syrup {Tang Yuan})
Richa of Vegan Richa (Dark Chocolate Silk Pie)
Gabby of The Veggie Nook (Lemon Poppyseed Truffles)
Sherrie of With Food + Love (Blackberry + Mango Fruit Salad with Earl Grey Whipped Coconut Cream)
Sylvie of Gourmande In The Kitchen (Hibiscus, Strawberry, & Rhubarb Iced Tea)
Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.
[…] vanilla extract 2 1/2 cup flour (I have not yet tried a gluten free flour yet, but I would use this recipe for reference) 1 1/2 teaspoon baking soda 1 teaspoon baking powder ¼ t salt 1 3 ounce package […]
[…] of My Heart Beets (Artichoke Hummus) Beth of Tasty Yummies (Sprouted Hummus Cucumber Cups) Cara of Fork and Beans (Lemon Blackberry Cupcakes) Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie) […]
[…] Cara of Fork and Beans // Lemon Blackberry Cupcakes […]
[…] of My Heart Beets (Artichoke Hummus) Beth of Tasty Yummies (Sprouted Hummus Cucumber Cups) Cara of Fork and Beans (Lemon Blackberry Cupcakes) Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie) […]
[…] Worthy Tea Sandwiches) // Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie)// Cara of Fork and Beans (Lemon Blackberry Cupcakes) // Winnie of Healthy Green Kitchen (Vegan Vanilla Cupcakes ) […]
[…] of My Heart Beets (Artichoke Hummus) Beth of Tasty Yummies (Sprouted Hummus Cucumber Cups) Cara of Fork and Beans (Lemon Blackberry Cupcakes) Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie) […]
[…] Worthy Tea Sandwiches) // Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie)// Cara of Fork and Beans (Lemon Blackberry Cupcakes) // Sylvie of Gourmande In The Kitchen (Hibiscus, Strawberry, & […]
[…] Worthy Tea Sandwiches) // Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie)// Cara of Fork and Beans (Lemon Blackberry Cupcakes) // Winnie of Healthy Green Kitchen (Vegan Vanilla Cupcakes ) // Jenny […]
[…] Cara of Fork and Beans (Lemon Blackberry Cupcakes) […]
[…] Worthy Tea Sandwiches) // Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie)// Cara of Fork and Beans (Lemon Blackberry Cupcakes) // Winnie of Healthy Green Kitchen (Vegan Vanilla Cupcakes ) […]
[…] Jalapeno Hummus) // Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie)// Cara of Fork and Beans (Lemon Blackberry Cupcakes) // Sylvie of Gourmande In The Kitchen (Hibiscus, Strawberry, & […]
Dave W.
This thick, dark, tongue-tantalizing topping for vegan waffles recipe blends well with fresh banana slices. Adding strawberries would also make quite a tasty treat! Makes 2/3 cup, enough to place a few rich tablespoons atop four Belgian vegan waffles.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast, Dessert
Cuisine Vegan
Servings 4 people
Calories 233 kcal
Place all ingredients except vanilla in a small saucepan. Stir constantly over low to medium heat until margarine is fully melted and all clumps are totally or mostly gone. Use a whisk if necessary.
Remove from heat and stir in vanilla.
Serve warm over your favorite vegan waffles and fruit.
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These Vegan Crab Cakes are crispy on the outside, yet moist and flaky on the inside. They can be enjoyed as an appetizer, side, or main dish.
That’s the burning question!
I know the title could be a little confusing or even annoying to some people (that’s not my intention). However, since it’s a mock version of the original recipe, the title helps people find it easier online.
I’ve had people suggest that I call them Hearts of Palm Cakes or Bean Cakes, but there’s a reason that I don’t. As a blogger, I have to title my recipes so they are easily searchable online. Otherwise, there will be crickets around here and nobody will see my recipes.
So, I have to do my own research first before selecting a title and it’s not an easy task. Believe it or not, MANY people are searching for Vegan Crab Cakes and just a handful are searching for Hearts of Palm Cakes.
And NOBODY is searching for Bean cakes!! So, that’s one of my reasons for my title choice for anyone who might be wondering.
I also have an Un-Tuna Salad Sandwich on the blog. It’s just a tasty as the original version. You’ve gotta try it!
Many of us grew up consuming meat in a variety of dishes. Lots of memories are attached to them and that’s what we are familiar with. It’s not the meat itself we are missing, It’s the textures, flavors, and seasonings that our palate is used to.
We just don’t want to hurt animals for our taste buds anymore. So, if we can recreate that experience without harming non-human friends, why wouldn’t we do that?
Lots of people who say they love the taste of meat, have never tasted it plain, without seasoning. I used to say the same thing, but after going vegan, I realized my “cravings” were coming from the smells and flavors of the herbs and spices.
Also, recipes like this make it easier for some people to transition from meat-eating to vegan. It surely helped me! So basically, you can still have an enjoyable dish from your past, and leave your friends in the ocean…where they belong. Sounds like a good deal to me.
Some vegans don’t want to eat anything that reminds them of meat and that’s perfectly normal too. We are all different and have separate journeys, but the one thing we share in common is that we don’t want to harm animals.
I’m from Long Island and I grew up eating many seafood dishes, but my favorite thing to order was crab cakes. They were very popular on the East Coast and especially in Maryland where they are known for the best crab cakes.
It was a bit of a drive to get there from Long Island, so I settled for the crab cakes near home. However, I did make it out to Maryland a few times and ordered those famous cakes each time. Yes, they really were THAT good!
Being vegan now, I don’t see any reason to miss out on those wonderful flavors, textures, and seasonings since I can enjoy them in a cruelty-free way now.
The solution…VEGAN Crab Cakes!
I can’t claim that these taste exactly like a traditional Maryland Crab Cake. Those chefs have a way of making the recipe with as little breading as possible but still manage to get it to your plate in one piece. I did try to make them this way, but the method was frustrating and took much longer.
So, I wanted to make them taste as traditional as possible, but also make them easy to prepare. Keeping it simple is good.
I prefer to pan-fry these in a non-stick pan using minimal oil that has a high smoke point like avocado, sunflower, or grapeseed oil. If you want to make a healthier version of this dish, you can definitely bake these. Just set your oven to 400 degrees F. and bake them on a large baking sheet for about 10-15 minutes on each side. I would lightly spray them with oil or use a silicone baking mat so they get crispy
– Vegan Fish Tacos
– Vegan Clam Chowder
– Crabless Stuffed Mushrooms
If you make these Vegan Crab Cakes, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
These Vegan Crab Cakes are crispy on the outside, yet moist and flaky on the inside. They can be enjoyed as an appetizer, side or a main dish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 441kcal
In a food processor add the garbanzo beans and hearts of palm together. Pulse just a few times to break everything up. Don’t pulse too many times or it will turn to mush. It should have a crab-like consistency. You can also do this manually, just use a fork to shred everything up. Set aside.
In a large mixing bowl, whisk the reserved bean liquid well until it’s foamy. Then add the vegan mayonnaise, lemon juice, Worcestershire sauce, mustard, and all the dry seasonings. Whisk to combine well.
Now add the bread crumbs, green onion, and hearts of palm and garbanzo bean mixture. Gently fold to combine. Taste for seasoning, add more if needed. Pop the mixture in the freezer for 20 minutes. This helps the mixture stay together a bit better.
Place enough breadcrumbs onto a shallow plate that will coat patties evenly. Take mixture out of freezer. Place about ¼ cup of mixture into your hands to form a ball. Then gently flatten to form it into a patty shape. Coat patty in the bread crumbs on each side. Place aside and continue until the mixture is gone.
Heat a large skillet over medium heat (about 2-3 minutes). Add about 2 tablespoons of oil and wait until it gets hot and shimmery before adding the patties. If you place the patty in the pan, and you hear it sizzle, it’s ready.
Place about 4-5 patties on your pan at one time, but make sure you don’t overcrowd the pan or they won’t cook properly. Pan-fry them about 3-4 minutes on each side, or until golden brown. Try to only flip each patty once. When done, transfer the patties to a paper towel-lined plate to absorb excess oil. Wipe out pan before the uncooked patties are added. Add fresh oil and continue until all patties are complete.
Serve hot with vegan tartar sauce, a lemon wedge and top with chopped green onions. Enjoy!
*Note: the video above shows the hearts of palm sliced before going into the food processor. I prefer to just cut them in half lengthwise to keep larger pieces in the mixture for a flakier texture.
Serving: 3patties | Calories: 441kcal | Carbohydrates: 68g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Sodium: 949mg | Fiber: 9g | Sugar: 2g