Today’s video recipe is one of those interesting vegan transformations, cause who would have thought I would ever be able to eat a crab cake made only with veggies. Let me give you a back story, when I was 14 years old, I developed my third food allergy to shellfish. I honestly had no idea that as a teenage girl I could developed more food allergies, since I was a kid I knew I was severely allergic to peanuts and tree nuts, but shellfish that came out of nowhere as I used to eat shrimps three to four times a week.
To be honest, it was really sad for me to be separated from a dish I used to consume frequently, after that I struggled to pick a favorite food until I finally made up my mind and said corn was my favorite haha that’s another story for later.
So it’s been a while since I have last tried crab, however, earlier this year I went to a local vegan restaurant called Sage Vegan Bistro and to my surprise they had this vegan crab cakes! Obviously, I had to try this dish and loved it! Crazy how we can get creative when ti comes to vegan cuisine, so today I wanted to attempt this recipe, but make it even more allergen friendly.
If you are new to my channel, you might not know that throughout the years I have developed more food allergies, my count has increased to nine this is why this vegan crab cakes recipe is gluten free, soy free, and nut free. If you are allergic to the top 9 allergens, this recipe is free from all of them. Just another example on how we can cook jackfruit into a savory dish. This is perfect to serve as a side dish, snacks, and appetizers. I’m also sharing how to make a creamy avocado dressing that you will love to add to any other appetizer.
Hope you love this recipe as much as I do.
If you have an allergy to any of the ingredients used in this video, please let me know so I can have you in mind next time I share another recipe.
Love,
Ingrid
