Name: VEGAN CRAB CAKES WITH SRIRACHA-VEGENAISE DRESSING
Yield: 6-8 crab cakes
Ingredients: 8 ounces three-grain tempeh; 1/2 small red onion, minced; 1 sheet of nori, pulverized into a powder, using a small coffee grinder; 1 tsp Old Bay seasoning; 1/2 tsp dill; 1 TB sriracha; 3 TB Vegenaise; 2 TB capers; 12 Ritz crackers, smashed (yes, they’re vegan!); 1 TB water whisked with 1/2 tsp Ener-G; 1 tsp baking powder; chickpea flour, for dusting the cakes; oil for frying; equal parts Vegenaise and sriracha mixed together, for serving