Vegan Crab Cakes with Vegetables

Sophie's Kitchen vegan seafood products are quick, easy, convenient and delicious. Use them as you would seafood and in your own favorite recipes. Sophie’s is versatile as an appetizer, entrée, on top of a salad, in
tacos, soup, pasta, pasta sauce, and more…

Below is a popular way to serve Sophie's Vegan Crab Cakes.


Serves 4

  • 2 boxes of vegan crab cakes
  • 8 ounces asparagus
  • 2 ounces canned bamboo shoots
  • 1 medium carrot, cut in fine slices
  • 6 fine slices fresh ginger
  • 5 tablespoons peanut oil
  • 3 tablespoons rice wine
  • 3 tablespoons vegetable broth
  • 1 tablespoon sesame oil
  • 1 pinch of white pepper
  • salt to taste


Season vegan crab cakes with salt to taste and let stand for 20 minutes.

Wash and cut off bottom of asparagus; discard the ends. Cut asparagus into equal pieces. Drop asparagus pieces into a large pot of simmering water and leave it for 45 seconds to 1 minute. Drain well and set aside.

In a wok heat 3 tablespoons peanut oil. Add vegan crab cakes and saute for 1-2 minutes; remove from wok and set aside.

Pour remaining peanut oil into wok. When hot, add ginger stirring constantly for 30 seconds. Add vegan crab cakes, vegetables, rice wine, vegetable stock and pepper. Season to taste with salt. Cover and cook for 2-3 minutes. Add sesame oil and mix well. Serve immediately over cooked rice



Contributed by Sophie's Kitchen


Published on WholeFoods Magazine Online, 12/11/12