After the overwhelming love for my Lion’s Mane Mushroom Steak recipe, I couldn’t resist sharing another amazing mushroom recipe, Vegan Cajun Crab Cakes made from lion’s mane mushrooms! 🙂

Transforming Mushrooms into a Seafood Sensation

Lion’s Mane mushrooms are the true heroes of this recipe!

Renowned for their unique texture and health benefits, these fungi make an excellent seafood substitute.

To achieve that authentic ocean taste, I’ve used the magical touch of kelp flakes, taking these Lion’s Mane mushrooms on another extraordinary transformation journey.  Plus, kelp flakes are packed with minerals like iodine which helps support a healthy thyroid function.

Whole Food Plant Based Ingredients Used

• Lions Mane Mushrooms (2, 6 oz each)

• Celery

• Red Bell Pepper

• Shallots or Red Onion 

• Cashew Mayo 

• Vegan Egg Replacer (I used this one from BRM it’s amazing!)

• Sea Salt 

• Lemon Juice 

• Kelp Flakes (these are the secret “seafood” ingredient)

• Cajun Seasoning 

• Chickpea Crumbs or Gluten Free Crackers (these are my favorite healthy panko alternative- see full recipe below to make crumbs)

The Alchemy of Flavors

Cooking down Lion’s Mane mushrooms with kelp flakes gives them a remarkably convincing seafood flavor.

The infusion of Cajun seasoning adds that perfect zing, creating a symphony of taste that’ll transport you straight to the bayou.

Health Benefits of Lion’s Mane and Kelp Flakes

Before we dive into the recipe, let’s talk about the powerhouse of health benefits these ingredients bring to the table. Lion’s Mane mushrooms are not only delicious but also known for their potential cognitive benefits, acting as a natural nootropic.

On the other hand, kelp flakes, rich in iodine and other essential minerals, contribute to thyroid health and provide a nutrient boost.

This recipe is inspired by my whole food plant-based lifestyle, ensuring every ingredient is wholesome and nutritious.

Say goodbye to processed alternatives; these Vegan Cajun Crab Cakes are a testament to the incredible flavors nature has to offer.

Mind-Blowingly Delicious

 Prepare your taste buds for an explosion of flavors! The combination of Lion’s Mane mushrooms, kelp flakes, and Cajun seasoning creates a taste sensation that’s not just vegan-friendly but downright mind-blowingly delicious. The umami-rich experience will leave you questioning if you’re really eating plant-based.

Vegan “Aioli” Magic

No seafood-inspired dish is complete without a creamy dip.

My vegan “aioli” is made from cashew cream and Cajun seasoning, adding that perfect finishing touch these Vegan Cajun Crab Cakes. It’s a match made in culinary heaven!

There you have it – a recipe that not only delights your taste buds but also celebrates the wonders of plant-based ingredients. Whether you’re a seasoned vegan or just looking to explore new flavors, these Vegan Cajun Crab Cakes are a must-try!

Embrace the magic of Lion’s Mane mushrooms and embark on a culinary adventure that’s as good for your taste buds as it is for your health. Cheers to delicious, sustainable eating!

Looking for more insanely delicious recipes like this?  

Check out my NEW Ecookbook!  With over 70 plant based recipes, free of gluten and refined sugar!  These recipes will set you up for a whole year of healthy plant based eating to help completely transform your lifestyle!  Enjoy all your favorite comfort food that supports health and sustainable weight loss.

You can also find my original vegan “crab” cakes recipe using hearts of palm and my vegan “fried calamari”.  I make them for EVERY special occasion, you literally can not tell the difference between a real crab cake and fried calamari, served with my vegan tartar sauce- as always, made with whole food ingredients 🙂 

Click Here

Vegan Lions Mane "Crab Cakes"

Justine Colbert

Print Recipe Pin Recipe

Course Appetizer, Main Course

Cuisine American, cajun, French

Servings 2 people

Ingredients

  

Crab "Cake" Ingredients

• 2 6 oz. lions mane mushrooms
• 2 tbsp celery minced
• 1/4 cup red bell pepper minced
• 1/4 cup shallots
• 3 tbsp cashew cream or vegan mayo
• 1 vegan egg follow package instructions from Bob’s RedMill egg replacer (linked above) or sub with one flax egg
• 1/4 tsp sea salt
• 1/4 tsp lemon juice
• 1 1/2 tsp kelp flakes linked above
• 1 tsp cajun seasoning
• 2 tbsp of the “Breadcrumbs” mixture below

“Breadcrumb” mixture:

• 1/4 cup chickpea crumbs OR Simple Mills almond flour crackers pulsed in a food processor until fine crumbs form

Cashew Cream:

• 1 cup cashews I use unsalted raw or roasted
• 1/2 cup filtered water
1 tbsp lemon juice
1/2 tsp garlic powder)
1/2 tsp sea salt
• 1/2 tsp sea salt
• 1 tsp garlic powder
• 1 tbsp lemon juice

Cajun “Aoili”

• 1/2 cup cashew cream
• 1 lemon juiced
• 2/4 tsp sea salt
• 1 tsp cajun seasoning

Additional Ingredients:

• Arugula serve on (I like to add a little lemon juice and olive oil)
• 2 tbsp avocado oil for cooking

Instructions

 

• Start by using your hands to pull apart, the lions made mushrooms and to bite-size pieces.

  Add the lions mane pieces to a sauté pan with water, sea salt, and kelp flakes and sauté on medium heat for 5 to 10 minutes or until cooked down.
• Transfer the mixture into a cheesecloth or into a strainer and use your hands to squeeze out any excess liquid.
• Make your vegan egg by following the instructions on the package of the vegan egg, replacer and allow it to sit for a few minutes. (You can substitute with 1 chia seed egg or flaxseed egg)
• Add the cooked lions mane to a large bowl and add in remaining “crab cake” ingredients.

  Mix together until very well combined and use your hands to form them into patties.

  Add 1-2 tablespoons of avocado oil to your sauté pan and heat on medium heat.
• Place three of your crab”cake” patties into the sauté pan using tongs.
• For about five minutes on each side or until slightly crispy.

Cajun "Aoili"

• Add remaining cashew cream, lemon juice, and Cajun seasoning to a small bowl and mixed together until well combined.

  I like to serve the salad on a bed of arugula with a little bit of olive oil and lemon juice. Please crab “cakes” onto your salad top with Cajun cashew cream sauce, and enjoy!
• Makes 5-6 crab “cakes”.

Keyword cajun, crab cake, gluten free, healthy, lions mane, lions mane crab cake, plant based, vegan, vegan crab, vegan crabcakes, vegan seafood

Sumac Roasted Carrots with White Bean Carrot Top Dip

Check out this recipe

Roasted Broccoli with Lentil Salad and Tahini Sauce

Perfectly roasted broccoli on black caviar lentil salad with an herby vinaigrette, red bell pepper and shallots topped with tahini dressing, chopped almonds and pomegranate seeds

Check out this recipe

Lions Mane Mushroom Steaks with Chimichurri

Delicious Mushroom Steaks made out of medicinal lion's mane mushroom with authentic Chimichurri sauce, vegan and gluten free

Check out this recipe