This vegan lunch is so yummy!! If your not vegan just use tuna in place of the hearts of Palm.
- 1/4 c basil leaves
- 1/4 c parsley leaves
- 1/4 c tarragon leaves
- 1/4 c mayo
- 1/4 c sour cream or vegan sour cream
- Zest of 1 lemon
- 2 tbsp 1 tsp lemon juice
- 2 tbsp olive oil
- 1 can hearts of Palm or tuna
- Celery stalk
- 1 clove garlic
- Salt and pepper
- 4 slices whole grain bread, toasted
Purée basil, parsley, tarragon, mayo, sour cream, lemon zest, juice, and 2 tbsp oil in a blender until smooth.
In a food processor chop hearts of palm, celery, shallot in garlic until chopped finely. Toss with dressing until coated.
Top toasted bread with lettuce and heart of palm mixture.
Hearts of Palm is a great substitute for crab – it looks like crab and has a similar texture. Be sure to rinse them well and dry them before using.
- 1 c vegan mayo
- 1 tbsp ketchup
- 1 tbsp Dijon
- 1 tsp hot sauce
- 1 tsp vegan Worcestershire
2 tbsp minced red bell pepper
Combine and chill till ready to use.
- 1 sheet, toasted nori, ground fine in a food processor
- 2 cans hearts of Palm
- Grape seed oil
- 1/4 c diced onion
- 1/4 c diced red bell pepper
- 1 tbsp nutritional yeast
- 1 tbsp old bay
- 3 tbsp vegan mayo
- 2 tsp arrow root
- Salt and pepper
- 1 c panko
Heat 1 tsp oil in a small sauté pan and cook onions and peppers till soft – 3 min or so.
Drain the heats of Palm, rinse and dry. Pulse in a food processor with nori until crab like consistency.
Combine with onion, bell pepper, mayo, 1 tbsp old bay, nori, nutritional yeast, arrowroot, and salt and pepper in a large bowl and stir to combine. Refrigerate 30 min.
Combine panko and old bay in a bowl. Form heats of Palm mixture into cakes and coat with bread crumbs. Chill for an hour or u til ready to cook.
Preheat over to 425. Spray a pan with olive oil, place cakes on pan and Spray. Bake for 15 min until golden and flip baking on other side for an additional 10 – 15 min.
You can also pan fry over medium heat.
Serve with remoulade sauce.
Makes about 12 cakes.