Veganize It! Heart of Palm and Artichoke Cake recipe + giveaway

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Standard / by / March 2, 2017 / 26 Comments

Hurray! One of my favorite vegan cookbook authors, Robin Robertson, is back!

Veganize It! is filled with recipes that will delight everyone in your family, from the plant-based eaters to the omnivores. Below you can enter to win a copy of the book (U.S. mailing addresses, only).

And today you can make the Heart of Palm and Artichoke Cake recipe from the book. The full recipe is below but I thought I’d show you how they turned out in my air fryer.

Here’s what I did:

  1. I followed the instructions all the way up to, and including, refrigerating for 20 minutes.
  2. Then I preheated the air fryer on 400°F for 5 minutes (or 390°F, depending upon the type of air fryer you have).
  3. I sprayed the air fryer basket with a mist or two of oil.
  4. I placed the cakes on the air fryer basket and then spritzed the top of the cakes with a couple mists of oil.
  5. If cooking on 400°F, cook for 6 minutes. If cooking on 390°F, you might go as long as 8 minutes.

No air fryer? No problem! Just follow Robin’s excellent recipe here:

HEART OF PALM AND ARTICHOKE CAKES

These delectable cakes are crisp on the outside and moist and flaky on the inside with a flavor that is remarkably similar to traditional crab cakes thanks to Old Bay seasoning and a dash of nori flakes. This recipe makes six to eight cakes (depending on how big you like them) that can be enjoyed as a main dish, in sandwiches (they’re even good cold!), or as a component in Seitan Oscar.

  • 1 tablespoon olive oil, plus more for frying
  • ½ cup minced onion
  • ¼ cup minced celery
  • 2 teaspoons minced garlic
  • 1 (14-ounce) jar hearts of palm, well drained, patted dry, and roughly chopped
  • 1 (6-ounce) jar marinated artichoke hearts, well drained, patted dry, and roughly chopped
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon cornstarch
  • 1 teaspoon nori or dulse flakes
  • ¼ cup vegan mayo
  • ¾ cup panko bread crumbs
  • Lemon wedges, for serving
  1. Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool.
  2. In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and 1⁄4 cup of the panko, and mix well. Divide the mixture into 6 to 8 portions and shape into small patties.
  3. Place the remaining 1⁄2 cup panko in a shallow bowl. Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer.
  4. Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked patties to a plate. Serve hot with lemon wedges.

Makes 6 to 8 cakes

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

Looks and sounds amazing, right? It is. This book is packed with tasty recipes. Enter to win a copy now!

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26 thoughts on “Veganize It! Heart of Palm and Artichoke Cake recipe + giveaway”

  1. I just recently veganized “tuna” salad using chickpeas for the first time. DEEE-licious!! Can’t wait to see other ways to veganize stuff. These “crab” cakes look great!

  4. I like to veganize recipes. I like to use different nutmilks to replace milk. I use applesauce or flaxseed to replace eggs. There are many different ways to replace meat using tvp, soy curls, beans, and chickpeas.

  6. I don’t get too crazy with my veganizing things. I need to explore more. This recipe looks tasty!

  7. These crab cakes look delicious! This book sounds like another winner from Robin!! It’s so easy veganizing recipes these days, as there are so many vegan substitutes on the market now. I also like making cashew cream & subbing that in recipes where you needed a heavy cream.

  10. I think I have veganized just about everything, lol! But my fave is my moms lasagna recipe!

  12. I usually just take a recipe that looks fairly simple and use vegan ingredients instead. I did a chicken stir-fry with chickpeas instead that was great. Thanks for the chance. I can’t wait to make these “crab” cakes in my lovely air fryer!!!

  13. I’m learning that one great substitute is a cashew cream sauce for comparable dairy sauces. So yummy!

  14. I veganize hot cocoa frequently – just use soymilk rather than dairy milk. Tastes great!

  15. I’m brand new to plant-based eating and could use some help with recipes, so to win this book would be fantastic!

  16. I’ve been veganizing my mom’s chill for years! It’s really easy tho, I just use three kinds of beans (black, pinto and kidney) instead of the animal ingredients!

  17. I used two different beans to make meatless “meatloaf” it was delicious

  19. I suppose only in the most obvious ways by using vegan butter, vegan milk, etc.

    1. Very new to vegan. Really not learned a lot just yet. This recipe book will help.

  20. I veganized my grandma’s cornflake macaroon recipe, thanks to the magic of aqua faba.

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