Ingredients
Directions
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
Make your flax egg: Add the flax meal and water to a small bowl, stir, and set aside.
Shred the lion’s mane mushrooms with a fork lengthwise to give the appearance of meat. You can shred with clean hands if that is easier. Once the mushroom has been shredded, add it to a bowl along with the corn, bell pepper, green onion, and cilantro or parsley. Mix together.
Add the yogurt, Dijon mustard, almond meal, Old Bay Seasoning, kelp seasoning or nori sheets, and lemon juice. Mix together again. Fold in the flax egg. The mixture should feel wet to the touch but still be moldable. If it is too dry add more yogurt, if it's too wet add more almond meal, 1–2 tablespoons at a time.
Form patties using ¼ cup of the mixture per patty (approximately one palmful). If using your hands, roll into balls in your palm then press gently into a disc shape that is approximately 1 ½ inches thick. Place on the parchment lined baking sheet. You should have approximately 8 Lion’s Mane Cakes.
Bake for 30 minutes, flipping halfway through.
Serve with your favorite dipping sauce.
Chef's Notes
Substitutions
Use orange, yellow, or green bell pepper in place of red bell pepper.
Use chives in place of cilantro or parsley.
Instead of yogurt, use organic silken tofu.
Nut-Free
Use oat flour or more flax meal in place of almond meal.
Prep Ahead
Make your own DIY Old Bay: Add 1 teaspoon of celery seed to a coffee or spice grinder and grind until a powder. Add ¼ teaspoon of salt (optional), ½ teaspoon sweet paprika, ¼ teaspoon smoked paprika, ⅛ tsp ground black pepper, ⅛ teaspoon cayenne pepper (optional), ¼ teaspoon ground mustard, ⅛ teaspoon ground cinnamon, ⅛ teaspoon allspice, ⅛ teaspoon ground ginger, and one pinch ground nutmeg, and grind a few times until blended.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
Make your flax egg: Add the flax meal and water to a small bowl, stir, and set aside.
Shred the lion’s mane mushrooms with a fork lengthwise to give the appearance of meat. You can shred with clean hands if that is easier. Once the mushroom has been shredded, add it to a bowl along with the corn, bell pepper, green onion, and cilantro or parsley. Mix together.
Add the yogurt, Dijon mustard, almond meal, Old Bay Seasoning, kelp seasoning or nori sheets, and lemon juice. Mix together again. Fold in the flax egg. The mixture should feel wet to the touch but still be moldable. If it is too dry add more yogurt, if it's too wet add more almond meal, 1–2 tablespoons at a time.
Form patties using ¼ cup of the mixture per patty (approximately one palmful). If using your hands, roll into balls in your palm then press gently into a disc shape that is approximately 1 ½ inches thick. Place on the parchment lined baking sheet. You should have approximately 8 Lion’s Mane Cakes.
Bake for 30 minutes, flipping halfway through.
Serve with your favorite dipping sauce.
