Vegan “Crab” Dip
I was in a vegan funk. Day after day I was eating the same stuff. I needed to spice things up a bit and do something fun and creative.
I've used this recipe to make appetizers for my man, I've made a "crab" sandwich with it and also have used it as a salad topper. It's definitely my new favorite quick snack.
- 15 ounces Hearts of Palm (1 can/jar)
- 15 ounces Chickpeas (1 can/pouch)
- 1/2 cup Vegan Mayo (Veganaise is my favorite)
- 2 tbsp Old Bay Seasoning
- 1 tbsp Dijon Mustard
- 1 tbsp Apple Cider Vinegar
- 1 tsp Sea Salt
- Black Pepper to Taste
- Chives (optional)
- 1 box Your Choice of Crackers (My healthy choice is always Mary's Gone Crackers)
Drain the hearts of palm & chickpeas.
Place the hearts of palm into a food processor, and pulse a few times just to chop. (You could do this by hand if you don't have a processor.)
Add the chickpeas, vegan mayo, old bay seasoning, vinegar, and mustard, salt, pepper and pulse to combine. Don’t over process it, you want a "crabby" texture.
Mix well and serve a generous portion over your cracker of choice. Top with chopped chives.
You can also put the finished crab bites in a 350 F oven for just about 5 minutes if you want to serve them warm rather than cold.
This "crab" dip can also be a great addition to a salad as at topper or a wonderful additive to a vegan sandwich.
The possibilities are endless with plants!