Vegan "Crab" Cakes with Lemon Aioli

Ingredients

• 2 cans of artichoke hearts, drained and rinsed

• 2 celery sticks, finely chopped

• 1 tsp old bay seasoning

• 1/4 cup vegan mayo (I used hellman’s)

• 1.5 cup panko breadcrumbs

• 2 tbsp green onion, finely chopped

• 1 tbsp lemon juice

• salt and pepper

• 1/2 cup panko breadcrumbs (for coating)

Aoili

• 1/2 cup vegan mayo

• 1 tsp old bay seasoning

• 1 tbsp lemon juice

• 1 tsp lemon zest

• salt and pepper

Instructions

1. Preheat oven to 400˚F and line a baking tray with parchment paper.

2. To a food processor, add all ingredients except last 1/2 cup of panko breadcrumbs.

3. Pulse until artichokes are broken down but not completely smooth (you want it a little chunky).

4. Put the 1/2 cup panko breadcrumbs in a shallow dish. Take a 1/4 cup scoop and shape mixture until round disk. Place each disk in the breadcrumbs and coat each side.

5. Place cake onto baking tray and bake for 15-20 minutes, with the last 1 minute on broil to get golden brown.

6. While baking, mix aioli ingredients together in a bowl.

7. Serve warm or freeze up to 2 months. Garnish with lemon and/or chives.