Comments on: Easy Vegan Shrimp Cakes

By: Elissa

Elissa — Sun, 23 Apr 2017 19:43:26 +0000

I recently switched to a WFPB (whole foods plant based) style of eating. I’m not a professional chef but I can say that when I make a great meal I’m my biggest fan. My fish burgers made from a rotation of fresh tuna,salmon, cod or a combo chopped and gently mixed with grated zucchini,ginger,onion,sesame oil,avocado mayo,panko salt,pepper, then sautéed and served with a drizzle a soy sauce,vinegar,sugar, ginger sauce on a brioche bun. Nothing better— until last night. I made the “shrimp cakes” subbing shiitake for the oyster mushrooms and celery seed for the Bay seasonings. I formed them into burger size and served them quinoa & veggies. Soooo delicious, easy, and will definitely be part of the rotation.

By: erinwyso

erinwyso — Fri, 03 Mar 2017 15:18:52 +0000

In reply to Monika. Monika, I pureed regular medium-firm tofu here, but I think it should work with silken tofu as well!

By: Monika

Monika — Fri, 03 Mar 2017 14:28:44 +0000

Hi! For the pureed tofu I’m not sure what you mean. Is it silky tofu that’s been pureed?

Thanks!

By: erinwyso

erinwyso — Mon, 21 Mar 2016 16:24:49 +0000

In reply to Janet M. Simons. Hi Janet, yes! I've updated the instructions to be more clear, I hope you enjoy!

By: Janet M. Simons

Janet M. Simons — Mon, 21 Mar 2016 16:01:39 +0000

Does the first 1/4 cup of vegan mayo get added with the Ener-G, dill, Old Bay, salt, sriracha and scallions?

By: erinwyso

erinwyso — Sun, 20 Mar 2016 22:51:11 +0000

In reply to Amanda. Thanks Amanda! I hope you enjoy. :)

By: Amanda

Amanda — Sun, 20 Mar 2016 17:29:54 +0000

These look so delicious! I’m definitely saving this recipe for later.