Makes around 12 cakes

Vegan crabcakes that delivers on flavor, texture and succulent bite. This vegan crabcake recipe has been a favorite on the site since the 2000s and they hold up. Nothing else can do what tempeh does (I’m looking at you jackfruit). Simmered first in soy sauce for a salty umami infusion, then crumbled into pieces that mimic the chunkiness of crab. Real bite, satisfying crunch, and seaside flavor without being fishy.

And then there are the other ingredients that make these vegan crabcakes so good. Whole grain mustard, hot sauce, red wine vinegar, a little ginger and oregano. Fresh bites of finely chopped bell pepper throughout. Coated in breadcrumbs and pan fried until golden and crisp with the most luscious interior. Then the simplest remoulade comes along for dipping. A quick two minute ordeal: mayo, mustard, hot sauce, capers. Boom. The best vegan remoulade you will ever make.

I didn’t think much about protein when I created this recipe two decades ago, but now I occasionally do. And these little cakes are absolutely loaded with protein, which makes them an amazing brunch dish. You get through a few of these and you’re ready for whatever the day is. Serve with lemon wedges and something green.

Make ahead: Make the entire mixture and the remoulade the night before. In the morning, form into cakes and pan fry. And don’t limit these to brunch, they make a great dinner or lunch (or whatever) too.

Tips for the Best Vegan Crabcakes

Don’t skip simmering the tempeh. It pulls out any bitterness and the soy sauce gets in there. It adds a wonderful infusion of flavor and plumps up the tempeh texture.

Let the mixture cool before forming. Give it a full 15 to 20 minutes, stirring occasionally. Barely warm is what you’re going for. Cold is fine. When in doubt, give it a little more time.

Chop the red bell pepper very finely. Bigger pieces will prevent the cakes from holding together cleanly.

Don’t over-dredge in panko. A light coating is all you need. Too much and they get bready instead of crisp.

Cast iron is ideal for pan frying. You want even, consistent heat for that golden crust.

Cook in batches that fit the pan. Never overcrowd, you want enough room to flip them cleanly and enough heat to get even browning on each one.

If you want a little fishiness, add a finely chopped nori sheet or a tablespoon of kelp granules to the mix. If you’re a seaweed lover and have it around, why not.

For gluten-free cakes, use gluten-free panko or crushed rice crackers in place of regular panko, both in the mixture and for dredging. Use tamari instead of soy sauce.

The remoulade keeps in the fridge for a few days and is good on sandwiches, grain bowls, pretty much anything.

You Might Also Like These Other Vegan Seafood Recipes:

Parsnip Lobster Rolls
roasted parsnips in a creamy briny dressing, piled into a toasted bun
Recipe
Vegan lobster rolls made out of parsnips
To-Fish Sandwiches With Tartar Sauce
crispy nori-marinated tofu fillets that really scratch that fishwich itch
Recipe
Vegan tofu fish sandwich that is quick and easy. With a vegan tartar sauce recipe, too.
Shrooms & Grits
vegan shrimp and grits that hits the spot
Recipe
Vegan shrimp and grits! It's shrooms and grits.
Vegan crab cakes made out of tempeh

Chesapeake Tempeh Cakes (vegan crab cakes)

Isa Chandra
These vegan crab cakes are made with tempeh simmered in soy sauce for a salty umami base, then crumbled into chunky pieces that mimic the texture of crab. Seasoned with whole grain mustard, hot sauce, red wine vinegar, ginger, and bell pepper, coated in panko, and pan fried until golden and crisp with a luscious interior. Served with quickest best remoulade.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 1 hour
Course Appetizer, Brunch, Lunch, Main Course
Cuisine Seafood
Servings 12 to 16 cakes

Ingredients
  

For the cakes:

  • 8 oz tempeh
  • 1 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 3 tablespoons vegan mayo
  • 1 tablespoon whole grain mustard
  • 1 tablespoon hot sauce
  • 1 tablespoon red wine vinegar
  • 1/4 cup red bell pepper very finely chopped
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Fresh black pepper
  • 1 1/2 cups panko breadcrumbs plus extra for dredging
  • Oil for pan frying

For the remoulade:

  • 2 tablespoons vegan mayo
  • 1 tablespoon whole grain mustard
  • 1 tablespoon hot sauce
  • 2 teaspoons capers

For serving:

  • Lemon wedges
  • Chopped parsley or chives or scallions
  • Lettuce for the plate

Instructions
 

  • Crumble the tempeh into a small saucepan in chunks Add the water, soy sauce, oil, and bay leaf. Cover and bring to a boil. Once boiling, let cook for 12 to 15 minutes, until most of the water has evaporated, stirring once during cooking.
  • Transfer to a mixing bowl, remove the bay leaf, and mash with a fork. Let cool for about 15 to 20 minutes, stirring occasionally. Make sure the tempeh is just about room temp before proceeding.
  • Add the mayo, mustard, hot sauce, vinegar, bell pepper, spices, salt, and pepper and mix well. Add the breadcrumbs and and incorporate.
  • When ready to form the cakes, preheat a thin layer of oil in a heavy bottomed skillet over medium heat. Pour a few tablespoons of panko into a shallow bowl. Scoop a little less than 1/4 cup of batter and form into a ball, then flatten between your palms into a 2 1/2 to 3 inch patty. Press lightly into the panko to coat. Cook in batches that fit the pan without crowding. Fry for 4 minutes on the first side until dark golden brown, then flip and fry for 2 minutes on the other side. Transfer to a paper towel to drain.
  • Make the remoulade by mixing all ingredients together in a small bowl. Serve the cakes over lettuce with remoulade and lemon wedges, sprinkle with garnish if you like.
Tried this recipe?Let us know how it was!