(8 entree portions)

2ea 12oz cans heart of palms, well drained
1 sheet dry nori seaweed – toasted and ground to a fine powder
¼ cup small diced red peppers
¼ cup small diced red onions
2 tsp old bay seasoning
1 tbl nutritional yeast powder
1 cup veganaise
½ cup panko bread crumbs
½ tsp Tabasco hot sauce
Salt and pepper to taste

Method
Drain and pulse heart of palm until texture of lump crabmeat. Fold in remaining
ingredients. Form into 3”wide by 1” tall cakes and freeze.
Finish by removing from freezer, dredge in panko crumbs and sauté golden brown or bake in 350 F degree oven until golden brown.

Serve with vegan Remoulade Sauce, recipe below.

* Vegan Remoulade

Yield 2 cups

1 cup veganaise
1 tbl chopped shallots
1 tbl capers, drained and chopped
1 tsp tarragon
1 tbl lemon juice
2 tbl ketchup
½ tsp Tabasco

Method: Combine all ingredients, and refrigerate until needed.