Since making the Cincinnati Spaghetti from The Superfun Times: Vegan Holiday Cookbook by Isa Chandra Moskowitz, I have been perusing the cookbook quite a bit of late.
Over the weekend, I made these vegan Black Eyed Pea and Courgette 'Crab' Cakes as I wanted to start using my tub of Old Bay Seasoning. I made the recipe from scratch. Soaking the black eyed peas overnight and cooking it the following day; and blitzing fresh breadcrumbs at home.
|This is not a sponsored blog post - I bought this product to try|
These vegan 'crab' cakes were nice, but they did not blow me away. I think I would prefer the Chesapeake Tempeh Cakes from Vegan Brunch for more 'fishy' flakiness, as these ones were made with grated courgettes and seemed to impart an element of dampness to these savoury cakes.
Still nothing goes to waste in our home, they were all eaten with homemade Sriracha mayo.
Other Savoury Cake Recipes