Under The Squash Vines

Vegan Crab Cakes Fettuccine Alfredo Pasta

Ingredients: 

For the “crab” cakes:

1 can whole hearts of palm, drained, shredded, and cut into small pieces

½ cup scallions, chopped

1 sheet sushi nori seaweed, crushed up

½ tablespoon Korean red pepper powder (Gochugaru)

½ tablespoon mushroom seasoning granules

½ tablespoon herbes de Provence

⅓ cup plain bread crumbs

½ cup Just Egg or 1 beaten egg

3 tablespoons fried red onion or fried onion

For the fettuccine alfredo:

Fettuccine pasta, cooked al dente

4 stalks fresh asparagus, julienned

1 bulb shallot, minced

½ bulb garlic, minced

½ pint mushrooms of your choice, sliced

2 cups frozen spinach

1 cup frozen broccoli florets

1 block silken tofu, blended until smooth

3 cups shredded Violife dairy-free parmesan cheese or nutritional yeast

2 tablespoons of your favorite plain dairy-free cream cheese (I use Violife)

2 cups plain oat milk

1 tablespoon Italian seasoning

1 tablespoon mushroom seasoning granules or salt to taste

Ground black pepper to taste

Chopped fresh parsley for garnish

Instructions: 

1. Mix all ingredients from the “crab” cakes together in a bowl. Form into patties. Pan fry on medium high heat until golden brown. Set aside.

2. Heat the pan on high heat with no oil until the pan is smoking hot. Sear asparagus in the hot pan until lightly charred. Set aside.

3. Heat oil on medium high heat. Add the shallot and garlic. Cook for 2 minutes.

4. Add the mushrooms and Italian seasoning. Cook for 3 minutes.

5. Add the frozen spinach. Cook until most of the moisture has evaporated.

6. Add the dairy-free cream cheese and oat milk to the pan. Stir until cream cheese is melted into a smooth base.

7. Add the dairy-free parmesan cheese or nutritional yeast. Cook until melted. 

8. Add the broccoli florets. Cook until broccoli is al dente.

9. Add the silken tofu and mix well.

10. Add more mushroom seasoning granules or salt as needed.

11. Add black pepper to taste. Mix well.

12. Add the asparagus and cooked fettuccine pasta.

13. Top with the “crab” cakes and chopped fresh parsley. Enjoy!