Vegan Crab Cakes

Drain the can of chickpeas, hearts of palm, and artichokes. Add them to the bowl of a food processor and process for a few seconds until chopped but not pureed.*

Remove the vegetables to a bowl. Stir in the vegan mayonnaise, panko, all-purpose flour, green onion, parsley, Dijon mustard, Old Bay, garlic powder, kosher salt , and a few grinds black pepper until a dough forms.

Use a ¼ cup measure to divide and form the dough into 12 patties, shaping them with your hands. (You can cook immediately or refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 15 minutes before cooking.)

Coat the bottom of a large skillet with a thin layer of olive oil and heat over medium heat. Add the cakes and cook until they are golden brown, about 2 to 3 minutes per side. Remove to a baking rack (to keep the underside crispy) and cook the next batch. Allow to cool for 3 minutes, then enjoy with vegan tartar sauce as a dinner or appetizer. Store cooked crab cakes for up to 3 days refrigerated (they make great leftovers; reheat gently in a skillet).