Meatless Monday - Crabless Cakes with Red Quinoa Arugula and Goat Cheese Salad

After trying some very good faux-crabcakes from Whole Foods, I decided to give the recipe a shot. The results were delicious! These tasty cakes will even please the seafood lovers in your family. 

Vegetarian "Crab" Cakes

Makes 6-8 cakes depending on the size of each one

2 cups texturized vegetable protein (I found this in the bulk food bins at Whole Foods, but your local health food store should carry it as well)

2 cups panko breadcrumbs

2 cups very hot water (for soaking TVP)

1/2 cup onion, minced

1/2 cup red bell pepper, minced

1/2 cup celery, minced

1/3 cup fresh chopped parsley

1/3 cup light mayonnaise or vegannaise

2 1/2 tsp. Old Bay seasoning

1 1/2 tsp. garlic powder

1 tsp. onion powder

1 tsp. fresh ground pepper or to taste

1 tsp. salt or to taste

Place the TVP in a large bowl. Heat the water approximately 2 minutes in the microwave or on the stove top until just boiling. Pour over the TVP and let soak 20-30 minutes until it is softened. Drain the soaked TVP in a fine strainer, pressing down with a spoon to help remove as much liquid as possible.

Preheat oven to 350 degrees. Chop the vegetables either by hand or, for a shortcut, pulse them in the food processor for a few seconds. Add the parsley, garlic powder, onion powder, 1 to 1 1/2 tsp. of the Old Bay seasoning, salt, and pepper to the TVP and stir to combine, then add chopped vegetables. Add mayonnaise and 1/3 to 1/2 cup of the Panko breadcrumbs - the mixture should be moist, but not too wet. You can adjust the breadcrumbs and the mayo as needed. Mix well to combine.

Form the mixture into patties. Sprinkle remaining Panko onto a plate and season with the rest of the Old Bay. Coat each patty on both sides with Panko and place on a greased baking sheet (I used olive oil spray). Bake 30-35 minutes until heated through and lightly browned on top. Serve with tartar sauce, ketchup, or cocktail sauce. Can also be served on a bun with lettuce and tomato for a tasty "crabcake" sandwich.

Quick Tartar Sauce

1/2 cup light mayonnaise or vegannaise

1 tbs. pickle relish

1/2 tsp. garlic powder

1/2 tsp. onion powder

Squeeze of fresh lemon juice

1 tsp. ketchup (optional)

Pinch of fresh ground pepper and salt to taste

Mix all ingredients together in a small bowl until well combined. 

Zesty Cocktail Sauce

1/2 cup ketchup

1 tsp. horse radish (more if you like it spicier)

1/2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

Squeeze of fresh lemon juice

Mix all ingredients together in a small bowl until well combined. 

Red Quinoa Salad with Arugula Mandarin Orange and Goat Cheese tossed with Fruity Vinaigrette 

About 1/4 cup cooked red quinoa (prepared according to box directions) per serving of salad

2-3 cups organic baby arugula leaves

1 can mandarin oranges, drained

1/4 to 1/2 cup soft goat cheese, crumbled into pieces

2-3 tbs. fresh chopped mint

1/2 tsp. garlic powder 

Handful of toasted pine nuts (optional)

Salt and fresh ground pepper to taste

Dressing 

1/4 cup fruit-flavored vinegar (I used Cranberry-Pear champagne vinegar from The Tubby Olive, but you can try any of your favorite fruit champagne or balsamic vinegar)

1/2 cup milder-tasting olive oil or canola oil

2 tbs. mandarin orange juice (reserve from the can)
2 tsp. Dijon mustard
1 clove garlic, minced
Sprinkle of salt
Sprinkle of ground pepper
1 tsp. sugar (optional or to taste)

Season the cooked quinoa with garlic powder, salt, pepper, fresh mint, and about 1/4 cup of the prepared vinaigrette. Place arugula in a salad bowl and top with quinoa. Sprinkle in remaining ingredients and toss with desired amount of dressing.