Lion’s Mane Cakes

·
·
2 min read
Summary

Love crab cakes but don’t love that they’re not good for the planet (or the crabs)? We have the most delicious solution for you that’s fantastic for the planet and great for your body while still delivering the same flavors and textures you know and love — Lion’s Mane Cakes! Made with spongy shredded lion’s mane mushrooms, aromatic veggies and seafood's best friend–old bay seasoning. These tasty cakes are so spot on you might forget they are not the real thing!

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Lion’s Mane Cakes

Ingredients

 1 tbsp flax meal
 3 tbsp water
 4 oz lion’s mane mushrooms (shredded, see directions)
 ¼ cup organic corn (frozen and thawed)
 ¼ cup organic red bell pepper (seeded and diced)
 ¼ cup green onion (sliced)
 ¼ cup cilantro (chopped, or parsley)
 ¼ cup plant-based yogurt (plain, unsweetened)
 2 tsp dijon mustard (or brown mustard)
 ½ cup almond meal
 2 tsp Old Bay Seasoning (See Chef’s Notes) +1 tsp as needed
 2 tsp kelp seasoning (or crumbled nori sheets)
 1 tbsp lemon juice (freshly squeezed)

Directions

1

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.

2

Make your flax egg: Add the flax meal and water to a small bowl, stir, and set aside.

3

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.

4

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.

5

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.

6

Bake for 30 minutes, flipping halfway through.

7

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

 1 tbsp flax meal
 3 tbsp water
 4 oz lion’s mane mushrooms (shredded, see directions)
 ¼ cup organic corn (frozen and thawed)
 ¼ cup organic red bell pepper (seeded and diced)
 ¼ cup green onion (sliced)
 ¼ cup cilantro (chopped, or parsley)
 ¼ cup plant-based yogurt (plain, unsweetened)
 2 tsp dijon mustard (or brown mustard)
 ½ cup almond meal
 2 tsp Old Bay Seasoning (See Chef’s Notes) +1 tsp as needed
 2 tsp kelp seasoning (or crumbled nori sheets)
 1 tbsp lemon juice (freshly squeezed)

Directions

1

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.

2

Make your flax egg: Add the flax meal and water to a small bowl, stir, and set aside.

3

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.

4

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.

5

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.

6

Bake for 30 minutes, flipping halfway through.

7

Serve with your favorite dipping sauce.

Lion’s Mane Cakes