Vegan ~ Gluten Free
Lions Mane Mushroom & Heart of Palm "Crab" Cakes
W/ Avocado Yogurt & Rosey Harrisa Dipping Sauce
Lions Mane is a type of mushroom from the tooth fungus family. It has a few different names like Bearded Tooth or Bearded Hedgehog. I bought it from a mushroom vendor in Philadelphia by the name of Pom Pom. The names might vary but the medicinal properties are all similar & very effective.
The health benefits are known to improve memory, build the immune system, & help treat people with depression. Some people take the mushroom as a supplement. For more info on lions mane & its benefits here is a link: Bulletproof
Lions Mane is fluffy but once it is cooked it has a similar texture to chicken. These cakes are very "meaty". I've never tried crab before, so the only thing I can compare them to is the tuna latkes I used to eat as a child. Honestly, I never knew I missed those latkes until I ate these "crab" cakes. I love how food can bring back memories! Maybe it was the lions mane!!?
2 Cups of Lions Mane Mushroom after they are pulled apart.
1 Cup Hearts of Palm (finely chopped)
1 Flax "Egg" (1 Tbsp Flax Meal with 2½ Tbsp water)
½ Cup Chickpea Breadcrumbs (I used Watusee brand from Whole Foods.)
½ Cup Vegan Mayo
1 Tbsp Worcestershire Sauce
1 Tbsp Seafood Seasoning from Frontier Coop
½ tsp Kelp Seasoning from Maine Coast Sea
½ tsp Parsley (finely chopped)
½ of a Lemon Juice
1 Plain Cashew Yogurt from Foragers
¼ tsp Kelp Seasoning
¼ tsp Rosey Harrisa
⅛ tsp Salt
Preheat the oven to 350°.
Start with shredding the lions mane mushrooms onto a baking sheet lined with parchment paper. Bake in the oven for about 10 minutes. No longer then 10 minutes!
Make flax "egg" & let aside for 5 minutes. Then chop the heart of palm really fine. Add all the ingredients into a big bowl. Mix it very well. I preferred to knead it with my hands.
After everything is fully mixed, begin to form the cakes. I made them 3 inches wide & a half inch thick. On the same baking tray & parchment paper place the cakes in the oven for 20 minutes. I then flipped them & cooked them for another 12 minutes.
I lightly seared them after on a skillet with some vegan butter but that is optional.
In a small bowl mash the half avocado. Then combined the rest of the sauce ingredients & mix well.