Peppers—the true star of this simple but luxurious Peperonata recipe—may be a New World vegetable, but to me they are quintessentially Italian. They feature prominently in the cuisine of southern Italy, including Calabria, Puglia, and Abruzzo where my family is from. I love walking by a trattoria at lunchtime, hearing the clatter of plates and silverware, and catching the pungent perfume of peppers in the breeze.

This is a fairly traditional recipe, with the (optional) addition of fennel for added sweetness and texture. What I love best is how versatile Peperonata is. Scoop onto bruschetta or toss it with pasta. It’s a perfect partner for roasts of any kind, or for grilled fish or steak. Enjoy it as a pizza topping, or stir into scrambled eggs. Just to name a few ideas!

Plus, peperonata keeps well in the fridge and its flavor improves as it sits. Make it ahead of time—you’ll thank yourself later!

What is in Peperonata? 

While sweet peppers are the star of this show, there are a few crucial supporting roles as well. Here’s what you need to make this peperonata recipe:

• Extra virgin olive oil: Stewing the peppers in olive oil mellows their assertiveness and coaxes out their sweetness. Be sure to use a good quality medium-bodied oil, such as our Nocellara.
• Yellow onion and garlic: Enhances the sweet and savory flavor of peperonata.
• Fennel: This crunchy anise-flavored vegetable isn’t traditional in peperonata, but it provides texture and an appealing sweetness so I almost always include it. I like to cut the fennel bulb into medium dice, but you can slice it thinly if you prefer.
• Sweet peppers: You can stick with classic red bell peppers or add some color by including yellow and orange in the mix. The most important detail is to make sure the peppers are ripe rather than watery. They should feel heavy for their size with no soft spots. 
• Capers: This powerhouse ingredient helps to punch up the flavor, adding a briny kick. You can use either capers in brine or salt-packed capers, but if you’re using salt-packed, be sure to rinse them well.
• Tomato sauce: A cup of tomato sauce brings the peperonata together. I use the simple sauce recipe from my Pasta al Pomodoro.
• Balsamic vinegar: A splash at the end of cooking really brings out the sweetness of the vegetables. You can use regular balsamic or white balsamic. Just be sure it’s good quality—find our tips for picking the best balsamic vinegar in our Balsamic Reduction guide.
• Fresh basil and mint: Like balsamic vinegar, these fresh herbs add a bright finish, as well as a splash of color. 

How to Make Peperonata 

A proper peperonata recipe should be mellow, savory, and sweet. It only takes a few steps to achieve. Give the vegetables the time they need to stew gently in olive oil—about 30 minutes—to bring out their natural sweetness.

Prep and Soften the Vegetables

• Prep your vegetables. Remove the stem from 2 pounds of sweet bell peppers. Cut them in half lengthwise and remove the seeds and any pithy white parts. Cut the peppers lengthwise into thinnish slices—slightly thinner than 1/2 inch. Slice the ends off 1 yellow onion and cut it in half lengthwise. Cut each half crosswise into thin half-moon slices. Slice off the stalks from the fennel bulb and cut the bulb into quarters. Cut the quarters into dice or thin slices. Lightly crush and peel 2 garlic cloves. 
• Soften the vegetables. Pour in about 1/4 cup olive oil into a cold skillet. Add the peppers, onions, fennel, and garlic and turn on the heat to medium. Stir to coat the vegetables with the oil. Let the vegetables heat up slowly, until they are simmering gently—about 10 minutes. Season with a pinch of salt and simmer for another 10 minutes, until the vegetables have softened. Reduce the heat to medium-low if necessary to prevent the onions or peppers from scorching.

Stew the Peppers

• Add 1 cup tomato sauce and 1 tablespoon of capers. Stir to incorporate them into the peperonata, and cook for about 10 minutes, until the sauce is reduced, and all the vegetables are silky and tender.
• Season. Crank up the heat to medium-high and add 2 tablespoons balsamic vinegar. Let it simmer for a minute; then lower the heat and cook gently for another 2 to 3 minutes. Remove the pan from the heat. 
• Finish and serve. Tear or coarsely chop 1/4 cup of fresh basil and mint leaves and stir them into the peperonata. Let the stew sit for about 10 minutes before serving to give the flavors a chance to come together. You can even leave the peperonata on the stovetop a couple of hours before serving; or make it ahead and refrigerate it. Bring it to room temperature before serving, or gently heat it on the stovetop if you prefer.

What to Serve with Peperonata 

This peperonata recipe is so versatile, that you’re really only limited by your imagination. Here are some of my favorite ways to enjoy it:

• With fish: Try it with Pesto Salmon with a Breadcrumb Crust, Shrimp Scampi, or Baked Fish with Garlic and Basil.
• With meat: Beef Tagliata, Pan-Seared Lamb Chops, and more. 
• With eggs: Fried eggs, frittatas, or this potato omelet.
• Topping for bruschetta or crostini. Chop the peperonata into confetti-sized dice and spoon it on top of grilled bread or crostini. Drizzle with good olive oil.
• Pizza. This is one of my favorite toppings for homemade pizza; it goes perfectly with oozy mozzarella cheese.
• Pasta. Skip the ragù and toss hot cooked pasta with peperonata! Spoon chopped peperonata over the pasta, add some freshly grated Parmigiano cheese and a splash of cooking water to loosen things up a bit, and toss well. This preparation goes especially well with short, sturdy pasta shapes, such as paccheri or rigatoni.

More Sweet Pepper Recipes

Salads

Bell Pepper Salad with Mini Sweet Peppers

Entree

Italian Stuffed Peppers

Italian

Giardiniera (Italian Pickled Vegetables)

Vegetarian

Vegetarian Stuffed Peppers with Basil Vinaigrette

Browse all Mediterranean recipes.

Visit Our Shop.

Print

Peperonata

It takes just three steps and about 30 minutes to make this luxurious peperonata. It makes an easy weeknight side dish but be prepared for it to steal the show!

Course Side

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 150.1kcal

Author Domenica Marchetti

Ingredients

• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 medium yellow onion, thinly sliced
• 1 fennel bulb, quartered and thinly sliced
• 2 pounds sweet ripe bell peppers (about 6), thinly sliced (red or a mix of red, yellow, and orange)
• 2 garlic cloves, lightly crushed and peeled
• Kosher salt
• 1 cup tomato sauce (preferably homemade)
• 1 tablespoon capers, rinsed and patted dry
• 2 tablespoons balsamic vinegar or white balsamic vinegar
• 1/4 cup torn fresh basil and mint leaves

Instructions

• Gently cook the vegetables. Pour the oil into a large skillet or heavy-bottomed sauté pan. Add the onion, fennel, peppers, and garlic and turn the heat on to medium. Stir to coat the vegetables with the oil and sauté for 10 minutes, tossing often to prevent burning. Season with 1 teaspoon salt and cover partially. Cook for another 10 to 15 minutes, stirring frequently, until the vegetables have softened but still have a bit of firmness to them.
• Add the tomatoes and capers. Stir in the tomato sauce and sprinkle in the capers. Cook, uncovered, for about 10 minutes, until the sauce is reduced, and the vegetables are nicely coated, tender, and shiny.
• Finish. Raise the heat to medium-high and stir in the balsamic vinegar. Cook at a lively simmer for 1 minute; then lower the heat to medium-low and cook another couple of minutes. Taste and add more salt if needed. Remove from the heat and stir in the basil and mint. Let the peperonata sit for about 10 minutes. Discard out the garlic, then finish with a drizzle of olive oil.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition

Calories: 150.1kcal | Carbohydrates: 16.3g | Protein: 2.8g | Fat: 9.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.6g | Sodium: 257.9mg | Potassium: 636.1mg | Fiber: 5.4g | Sugar: 10.1g | Vitamin A: 5018.1IU | Vitamin C: 203mg | Calcium: 43.8mg | Iron: 1.5mg

The post Peperonata (Stewed Peppers with Balsamic, Basil, and Mint) appeared first on The Mediterranean Dish.

I love simple tricks that spruce up a meal. It can be as simple as finishing with sea salt flakes, or even just using an ingredient in a new color to bring an element of surprise to dinnertime. (Rainbow Carrots are automatically fancier, for example!) Roasted grapes are one of those tricks for me. Not only do these soft and sweet bursts of flavor impress, but they’re effortless and just plain delicious. 

Cooking grapes may be a little unexpected, but we roast all kinds of other fruits. We bake pears with sweet potatoes for a sweet-savory holiday side, or load apples with warming spices for an easy and cozy dessert. Why not grapes?

Raw grapes are a snappy and refreshing snack, but when roasted, they transform into an elegant and elevated treat. Roasting caramelizes the grapes, concentrating their flavor and creating a jammy texture.

Roasted grapes are also versatile. My favorite way to serve them is as a snack or appetizer with creamy burrata and toast. They also make an easy appetizer, add sweetness to salads and grilled meats, garnish a dessert, and revitalize leftovers.

Like Quick Roasting Tomatoes, this simple technique is also a great way to salvage grapes that are a little past their prime. If they’re no longer crisp enough for snacking, I throw them in a roasting pan and watch them transform into jammy gems of sweet-tart goodness.

Ingredients for Roasted Grapes

While you could just roast grapes on their own to a delicious effect, I like to add herbs, olive oil, and vinegar for a boost of flavor. Here’s what you need:

• Seedless table grapes: I like the balance between sweet and tart that red grapes have, but you can use green, red, black, or a mix.
• Extra virgin olive oil: Olive oil adds richness and prevents the grapes from sticking to the pan. Use a high-quality extra virgin variety for the best flavor. 
• Sherry vinegar: A splash of sherry vinegar adds acidity to balance the sweetness of the roasted grapes, as well as complexity. Sherry vinegar has extra depth with a caramel, vanilla flavor.
• Salt and pepper: Enhances the flavor of the grapes.
• Fresh thyme: Thyme perfumes the grapes with its herbaceous, aromatic flavor. You can substitute with fresh rosemary sprigs or sage leaves.

How to Make Roasted Grapes

I don’t even bother with a bowl. Simply combine everything right in the pan while the oven preheats. After 25 minutes of roasting, the grapes typically burst and will just begin to char. Here’s how to make them:

• Get ready: Preheat the oven to 425°F.
• Season the grapes: Add 3 cups (about 1 pound) of grapes to a baking sheet and toss with 1 1/2 tablespoons olive oil, 1 1/2 tablespoons vinegar, 1/4 teaspoon salt, and a good grind of black pepper. Add a few sprigs of thyme.
• Roast: Bake in the hot oven for 20 minutes, or until the grapes start to burst and char in places. Serve as a side, on toast, with cheese—see more ideas below.

Ways to Mix it Up 

Depending on your taste and how you’ll serve them, there are countless ways to flavor roasted grapes. You can adapt this recipe using whatever grapes you have on hand, your favorite vinegar, adding extra sweetness, or changing out the herbs.

• Use different grapes. You can roast green, red, or black grapes or a mix of all three. Concord grapes are also good for roasting.
• Try different herbs. A few sprigs of fresh thyme or rosemary, or a few leaves of fresh sage all pair well with grapes. You can try 1 teaspoon of fennel seed or anise. You can substitute fresh herbs with one teaspoon of dried rosemary, thyme, or herbes de Provence.
• Use a different vinegar. Try Balsamic vinegar (rich, complex caramel flavor), red wine vinegar (warm fruity flavor), or white wine vinegar (bright, light flavor). You could also substitute the vinegar for lemon or orange juice, or finish with a drizzle of Balsamic Glaze.
• Add more sweetness. If you plan on using roasted grapes on a dessert, or you prefer them a little sweeter, add a tablespoon of sugar, brown sugar, or maple syrup.
• Add nuts. After roasting, add chopped toasted walnuts, pecans, or pine nuts for a nutty crunch.

How to Use Roasted Grapes

Roasted grapes are a versatile addition to any course from savory to sweet, or a delicious snack in their own right. Here are some of my favorite ways to use roasted grapes:

• With burrata or on a cheese plate: My favorite and easiest way to use roasted grapes is alongside a ball of creamy burrata and some crackers or croûtes. Make sure to spoon the juices from the roasting pan over the burrata for extra flavor. You can also add them to a Cheese Board. For a fancier presentation, leave the grapes on the vine when you roast them.
• On ricotta toast: Roasted grapes served on top of whipped ricotta spread over crusty bread make a sweet and savory, creamy and crunchy, snack. Ricotta toasts with roasted grapes are an easy but impressive appetizer I love to put together for guests.
• In a salad: Roasted grapes add a pop of sweetness to salads. I love how they pair with peppery arugula. I made a salad with arugula, mozzarella, pine nuts, and roasted grapes, and dressed the salad with the pan drippings. You can add them to your favorite salad recipe, replacing or in addition to the fruit already called for. Try adding roasted grapes to this Celery Salad or extend the season of this Summer Berry Salad by replacing the berries with roasted grapes.
• With roasted or grilled meat: Serve roasted grapes as a condiment for roasted meat, like chicken, pork, lamb, beef, or even a steak. Add a spoonful of roasted grapes to servings of Garlic Herb-Crusted Rack of Lamb or try the magical combination of grapes and Dijon mustard with this Skillet Garlic Dijon Chicken.
• With roasted vegetables: You can add the grapes to roast alongside veggies or add them to spruce up leftover vegetables from earlier in the week. I especially love them with Roasted Cauliflower or Roasted Fennel.
• On dessert: Serve roasted grapes with dessert, like ice cream or frozen yogurt, or on the side of a slice of cake, like this Yogurt Cake.

Add Roasted Grapes to These Recipes

Appetizer and Mezze

How to Make the BEST Cheese Board: A Complete Guide

Meat and Poultry

Roast Rack of Lamb Recipe with Garlic and Herb Crust

Breakfast

Ricotta Toast with 6 Easy Ways to Top It

Dips and Condiments

Homemade Labneh

Browse all Mediterranean recipes.

Visit Our Shop.

Print

Roasted Grapes

This simple roasted grapes recipe is an easy way to add restaurant-style flair to toasts, appetizers, roast meats, and beyond. And feel free to swap out the flavors: add a clove of garlic, sub in rosemary or sage in place of thyme–the list goes on.

Course Side

Cuisine Mediterranean

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 (as a side or garnish)

Calories 125.6kcal

Author Mark Beahm

Ingredients

• 3 cups about 1 pound seedless table grapes
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons sherry vinegar
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• A few sprigs fresh thyme

Instructions

• Get ready: Preheat the oven to 425°F.
• Season the grapes: Add the grapes to a baking sheet and toss with the olive oil, vinegar, salt, and a good grind of black pepper. Add the thyme sprigs.
• Bake: Bake for 20 minutes, or until the grapes start to burst and char in places.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition

Calories: 125.6kcal | Carbohydrates: 20.5g | Protein: 0.8g | Fat: 5.4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.8g | Sodium: 148.2mg | Potassium: 218.6mg | Fiber: 1g | Sugar: 17.6g | Vitamin A: 74.7IU | Vitamin C: 3.7mg | Calcium: 11.8mg | Iron: 0.5mg

Bundle and Save!

Four of our best-selling signature olive oils, perfect for everyday use.

Buy Now

The post Roasted Grapes with Sherry and Thyme appeared first on The Mediterranean Dish.

While two of the main ingredients for this Tuna White Bean Salad are canned, the addition of juicy cherry tomatoes, red onions, and piles of fresh basil and parsley amp up the freshness factor. And unlike the familiar mayo-heavy version, ours is dressed with a bright, lemony vinaigrette made with heart-healthy extra-virgin olive oil.

Of course, you are welcome to pile it on bread, Focaccia, or stuff it in a Pita, but I prefer eating it on top of a handful of baby spinach or peppery arugula. There’s no need to dress the greens, as the vinaigrette from the tuna salad is dripping with flavor. If guests show up unexpectedly, serve it on garlic-rubbed toasts and call it an appetizer!

This salad is even better made the day before, as the longer it sits, the more the beans and tuna absorb the delicious lemony dressing. If there are any leftovers, scoop them up with some whole-grain crackers, or just eat straight out of the fridge with a fork. 

What Is In Tuna and White Bean Salad?

• Lemon juice: The richness of tuna and cannellini bean salad cries out for lemon juice! The acidic flavor brightens and brings out the flavor of both the fish and the beans.
• Extra virgin olive oil: It’s important to use a high-quality extra-virgin olive oil to make the vinaigrette for this salad as tasty as can be–head over to our shop to stock up.
• Garlic and red onion: Fresh garlic adds a pungent flavor to the vinaigrette and crunchy red onions give the salad lovely color.
• Seasonings: Kosher salt and Aleppo pepper draw out the flavor of the beans and tuna. I prefer Aleppo pepper to red pepper flakes because it’s less spicy and has a fruity flavor that pairs well with the cherry tomatoes.
  • READ MORE: What Is Aleppo Pepper and How to Use It
  • TRY IT: Try our Aleppo Pepper Flakes
  • BEST SUBSTITUTE: Standard red chili flakes or Urfa Biber
• Cannellini beans: Large, white cannellini beans provide a creamy counterpoint to the tuna, and make the salad a satisfying meal.
• Cherry or grape tomatoes: Acidic yet sweet, tomatoes add color and texture to this salad.
•  Fresh herbs: Parsley and basil punch up the fresh, herbal flavor of the salad.
• Castelvetrano olives: Buttery and tender, these mild-flavored Sicilian olives go particularly well with canned fish.
• Water-packed canned tuna: The authentic Italian recipe would call for tuna packed in olive oil, but I prefer to use the water-packed variety and add my own olive oil.
• Baby spinach: Provides leafy goodness, and stands up to the strong flavors of the tuna and lemony dressing. 

How to Make Tuna White Bean Salad 

Made in one bowl, this salad requires only about 15 minutes or less, making it the perfect no-cook meal for a hot day.

• Make the dressing: In a large bowl, whisk together 1/4 cup lemon juice, two minced garlic cloves, and 1/4 cup extra virgin olive oil. Season with salt to taste and 1/2 teaspoon Aleppo pepper. 
• Combine salad ingredients: Add a can of drained and rinsed cannellini beans, 3/4 cup quartered cherry tomatoes, 1/2 sliced small red onion, 1/4 cup chopped parsley, and 1/4 cup slivered Castelvetrano olives. Stir to coat with the dressing, then gently fold in one can of drained water-packed tuna and 1/2 cup sliced basil leaves. 
• Serve, or store for later: Taste for seasoning, and add more salt and Aleppo pepper if desired. Divide two ounces of baby spinach (or your favorite green) among four plates and spoon the salad on top. 

Ways to Mix It Up: Swaps and Substitutions 

There are lots of ways to add your own spin to this salad, or just use up pantry ingredients you have on hand. Here’s how:

• Add steamed, sliced green beans in place of the tomatoes. 
• Use canned chickpeas or butter beans instead of cannellini beans. 
• Swap scallions for red onion. 
• For a sharper, more acidic dressing: Use a tablespoon of red or white wine vinegar instead of lemon juice. 
• Try another variety of olive or use capers: While I love the buttery flavor of Castelvetrano olives, salty, black oil-cured olives or Kalamatas are both flavorful additions. Capers are also a traditional partner with tuna.

What to Serve with Tuna White Bean Salad

Served over baby spinach or other greens, this tuna cannellini bean salad makes a satisfying stand-alone lunch. For a quick weeknight dinner, pair it with a bowl of Roasted Carrot Soup, flavored with warming spices like allspice and ginger, and a handful of Easy Homemade Pita Chips, dusted with za’atar. 

Even though there’s no mayo binding the ingredients together, this tuna salad is still great in a sandwich as long as you choose a bread that doesn’t give it a chance to spill out! Try it stuffed in our Easy Homemade Pita Bread, or wrap it in chewy Lavash, a traditional Middle Eastern flatbread that is easy to make at home.

More Bean Salad Recipes

Salads

Easy Mediterranean Bean Salad

Mediterranean Diet Recipes

Easy White Bean Salad

Vegetarian

Kidney Bean Salad with Cilantro and Dijon Vinaigrette

Turkish

Piyaz: Turkish White Bean Salad Recipe

Browse all Mediterranean Recipes

Visit Our Shop

Print

Tuna White Bean Salad with Spinach, Olives, and Basil

This is my go-to salad in the summer, something you can always throw together for an easy but satisfying meal.

Course Entree/Salad

Cuisine Italian

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 187.2kcal

Author Abigail Chipley

Ingredients

For the Dressing

• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon Aleppo pepper
• Kosher salt

For the Salad

• 1 (15 ounce) can cannellini beans, rinsed and drained
• 3/4 cup cherry tomatoes, quartered
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh parsley, coarsely chopped
• 1/4 cup green olives (such as Castelvetrano), pitted and slivered
• 1 (5 ounce) water-packed tuna (see note), drained and broken into large pieces
• 1/2 cup fresh basil leaves, thinly sliced
• 2 ounces (about 4 cups) baby spinach, for serving (optional, or swap in arugula or scoop into Pita Bread)

Instructions

• Make the dressing: In a large mixing bowl, whisk together the lemon juice, garlic, olive oil, Aleppo pepper, and a pinch of salt.
• Mix: To the bowl with the dressing, add the cannellini beans, cherry tomatoes, red onion, parsley, and olives. Stir to coat with dressing, then gently fold in the tuna and basil, being careful not to break up the tuna too much. Taste for seasoning and add more salt, Aleppo pepper, and lemon juice if desired.
• Finish and serve: Divide the spinach among four plates and top with the tuna salad. Serve immediately or refrigerate for up to 2 hours.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, and Aleppo pepper used in this recipe.
• For longer storage: Leave out the tomatoes and basil and refrigerate overnight. Stir in the tomatoes and basil just before serving.
• Best tuna for this recipe: Because the olive oil used to pack tuna isn’t always the best quality, I prefer using water-packed tuna and adding my own high-quality extra-virgin olive oil. That way, I control both the flavor and the amount of oil. I try to use wild-caught Yellowfin whenever possible (look for the dolphin-safe label).
• A Note on Tuna Safety: Chunk light tuna, which comes from the smaller skipjack or yellowfin species, has less mercury than albacore. The FDA/EPA advises that women who are or might become pregnant, nursing mothers, and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe. (Talk to your healthcare provider if you have concerns about eating canned tuna.)

Nutrition

Calories: 187.2kcal | Carbohydrates: 5.6g | Protein: 8.2g | Fat: 15.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 10.9g | Cholesterol: 12.8mg | Sodium: 233.2mg | Potassium: 304.3mg | Fiber: 1.5g | Sugar: 1.9g | Vitamin A: 2384.6IU | Vitamin C: 28.3mg | Calcium: 51.5mg | Iron: 2mg

Bundle and Save!

Four of our best-selling signature olive oils, perfect for everyday use.

Buy Now

The post Tuna White Bean Salad with Spinach, Olives, and Basil appeared first on The Mediterranean Dish.

As I have a vegetarian daughter, I am always looking for tasty dishes that are similar to what she ate as a carnivore. After trying these vegan crab cakes, she tells me this ticks all the boxes! High praise indeed from a teenager!

How do you make a vegan crab cake with no filler or fake ingredients? A humble can of artichoke hearts does the trick. Once you coarsely chop the tangy artichoke hearts in a food processor, they take on a surprisingly similar texture to crab. Canned chickpeas help everything bind together, with the bonus of additional plant-based protein! 

If you count the chilling time, this recipe takes about 2 hours, so it may be a bit of a cooking project for a midweek evening. But it’s perfect for leisurely weekends or special occasions—and worth any effort involved. You will also gain brownie points from your vegan family and friends!

What Is In Vegan Crab Cakes?

Though the ingredient list may look long, it’s mostly pantry staples and easy-to-find seasonings. You’ll need: 

Produce & Perishables 

• Scallions bring a subtle sweet onion flavor.
• Celery brings a classic crab cake flavor and a slight crunch.
• Flat-leaf parsley adds freshness.
• Dill’s subtle aniseed flavor pairs well with the tzatziki dipping sauce. 
• Lemon zest and juice bring a citrus hit to lighten the richness of the pan-fried cakes.
• Tzatziki is used as a dipping sauce. It can be homemade (swap in your favorite plant-based yogurt in this Tzatziki recipe to keep things vegan) or use a store-bought plant-based tzatziki. 

Pantry 

• Canned chickpeas add protein and texture. Their liquid, called aquafaba, is an excellent egg replacement to bind the artichoke cakes together.
• Canned artichoke hearts create a similar texture to chunky crab meat. Canned artichokes work well as you can control the flavor and seasonings, unlike the marinated variety.
• Plain panko breadcrumbs help the binding process. Panko breadcrumbs are larger than regular dried breadcrumbs, giving them a better texture, but regular dried breadcrumbs or gluten-free breadcrumbs will also work.
• Roasted red pepper brings a subtle smoky and sweet flavor. Use a jarred store-bought variety or roast them yourself with this guide. 
• Cornstarch absorbs moisture when heated, which helps keep the crab cake from falling apart. 
• Dijon mustard adds flavor to the yogurt to help replace the ubiquitous mayonnaise typically added to crab cakes. 
• Garlic powder gives a subtle allium note without overpowering the delicate artichoke flavor.
• Red pepper flakes or Aleppo Pepper add a gentle warmth. You can increase it to 1/2 teaspoon if you like things on the spicier side!
• Smoked paprika provides a charred flavor to enhance the roasted red pepper.
• Kosher salt elevates all the flavors. 
• Olive oil is used both for frying and finishing, bringing richness to the end result.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know!
  • TRY IT: Sample your way through the best-of-the-best Mediterranean olive oils at our shop.

How to Make Vegan Crab Cakes

Although it may be a bit of an undertaking for a midweek evening, this vegan crab cake recipe is perfect for a mini weekend cooking project—and worth any effort involved! 

Make the Vegan Crab Cake Mixture

• Process the artichokes and chickpeas. Drain 2 (15.5-ounce) cans of chickpeas over a bowl to reserve the liquid, then give them a good rinse. Add to a food processor and pulse 6 to 8 times until they are chopped but chunky. Make sure you scrape down the sides and along the bottom edge with a rubber spatula after every 2 pulses to prevent the chickpeas from forming a paste. Transfer to a large bowl.
• Dry and process the artichokes. Using a clean kitchen towel, place 2 (14-ounce) cans of drained artichokes in the center, pull the corners together, and twist and squeeze over the sink to remove as much liquid as possible. Transfer the artichokes to the food processor and pulse 6 times until chopped and chunky but still holding some shape, being careful not to over-process. Transfer to the bowl with the chickpeas. 
• Make the base. To the bowl with the chickpeas and artichokes, add 3/4 cup breadcrumbs, 1/2 cup minced scallions, 1/3 cup minced celery, 1/3 cup finely chopped roasted red pepper, 3 tablespoons reserved chickpea water, and 2 tablespoons cornstarch.
• Season the “crab” cakes: To the base, add 2 tablespoons finely chopped parsley, 2 tablespoons finely chopped dill, 1 tablespoon Dijon mustard, 2 teaspoons lemon zest, 1 tablespoon lemon juice, 3/4 teaspoon garlic powder, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon smoked paprika, and 1/2 teaspoon kosher salt. Use your hands to combine until the dry ingredients have moistened and everything is evenly dispersed. Place the bowl in the fridge while you make the coating.
• Get the coating ready. To a shallow bowl or pie plate, add 1 cup breadcrumbs, 2 tablespoons cornstarch, 1/2 teaspoon kosher salt, and freshly cracked pepper. Combine the mixture using your hands, making sure the cornstarch is evenly dispersed.

Form and Coat the Patties

• Form the patties. Remove the artichoke and chickpea mixture from the fridge. Grab a small handful of the mixture and squeeze it, it should clump together. If it doesn’t hold its shape, return to the fridge for 30 minutes. Scoop about a 1/3 cup of the mixture into your hand, and press firmly to shape into a disk about the size of a hockey puck (or a small hamburger patty about 1/2-inch thick). Do this until all the mixture has been shaped. You should have about 12 patties. 
• Coat the patties. Place one patty at a time in the breadcrumb mixture and gently press into the breadcrumbs so all sides are covered. Once coated, place it on a large plate. Repeat until all the patties are coated. 

Cook and Serve

• Cook the cakes. Set a paper towel-lined plate near your stove. Set a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan, about 3 tablespoons. Swirl to coat the bottom of the pan. Once the oil is shimmering, add the cakes in a single layer. Be careful not to crowd them; you may have to do this in batches. Cook for about 3 to 5 minutes until golden brown. Flip and cook the other side for 3 to 5 minutes, adding another tablespoon of oil if needed. Repeat until all the cakes are cooked, transferring to the prepared plate as you go. 
• Plate up. Serve on top of a salad or as is with wedges of lemon and tzatziki. 

Ways to Mix it Up

Some of the ingredients can be swapped out or substituted to play with the flavors. Here’s what I’d suggest:

• Artichoke hearts: 2 cans of hearts of palm. 
• Plain panko breadcrumbs: Dried plain breadcrumbs (the texture will not be as crunchy).   
• Green onions: 1/2 cup finely chopped chives.
• Roasted red pepper: Fresh red bell pepper (will have more crunch).
• Tzatziki: Any dipping sauce of your choice. Romesco sauce would be a delicious alternative. 

How to Air-Fry Vegan Crab Cakes

To make these vegan crab cakes in your air fryer. If you’re making a large quantity and need to air fry in batches, simply preheat an oven to 300F. Once air-fried, transfer to a rack-lined baking sheet and hold them in the oven to keep warm until all batches have been cooked. 

• Preheat the air fryer to 390F. Spray the basket with olive oil cooking spray and spray the top and bottom of each artichoke cake. 
• Place in the basket in an even layer without overcrowding the basket. Fry for 8 minutes, flip, give the surface of the artichoke cake another oil spray, and fry for another 7 minutes until golden brown and cooked through. Sprinkle lightly with kosher salt, if desired. 

What to Serve with Vegan Crab Cakes

A crunchy, crisp slaw or salad, such as this Mediterranean Cabbage Salad, would perfectly accompany these vegan “crab” cakes! And a crisp glass of dry white wine to sip alongside. 

How to Freeze Vegan Crab Cakes

Although best served straight away, the “crab” cakes can be formed, placed on a sheet pan, frozen for 1 hour, and then added to a Ziplock bag or airtight container and frozen for up to 1 month. Thaw in the fridge overnight before cooking.

More Vegan Appetizer Recipes

Middle Eastern

BEST Air Fryer Falafel Recipe

Vegan

Turkish Lentil Mezze (Mercimek Köftesi)

Vegan

Vegan Eggplant “Meatballs”

Appetizer and Mezze

Eggplant Bruschetta (Gluten Free and Vegan Appetizer)

Browse all Mediterranean recipes.

Visit Our Shop.

Print

Vegan “Crab” Cakes

Crispy vegan crab cakes with canned artichokes, chickpeas, dill, roasted red peppers, and a touch of smoked paprika. Serve with a squeeze of lemon and vegan Tzatziki.

Course Appetizer, Entree or Side Dish

Cuisine American/Mediterranean

Diet Vegan, Vegetarian

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 12 “crab” cakes

Calories 187.6kcal

Author Tara Holland

Ingredients

For the “Crab” Cake Mixture

• 2 (15.5-ounce) cans chickpeas, drained liquid reserved and chickpeas rinsed
• 2 (14-ounce) artichoke hearts (quartered), drained
• 3/4 cup plain panko (or plain breadcrumbs or gluten-free breadcrumbs)
• 1/2 cup minced scallions (about 2 large scallions)
• 1/3 cup minced celery (about 1 large stalk)
• 1/3 cup finely chopped roasted red pepper (about 1 medium pepper, or from a drained jar)
• 3 tablespoons reserved chickpea water
• 2 tablespoons cornstarch
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons finely chopped dill
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 3/4 teaspoon garlic powder
• 1/2 teaspoon Aleppo Pepper (or 1/4 teaspoon red pepper flakes)
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon kosher salt

For Coating and Searing

• 1 cup plain panko or plain breadcrumbs
• 2 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• Freshly cracked black pepper
• Extra virgin olive oil, for frying

For Serving

• 1 lemon cut into wedges
• 2 cups vegan Tzatziki (homemade or store-bought), for dipping

Instructions

Make the Vegan Crab Cake Mixture

• Process the artichokes and chickpeas. Into a food processor, add the drained chickpeas and pulse 6 to 8 times until they are chopped but chunky. Make sure you scrape down the sides and along the bottom edge with a rubber spatula after every 2 pulses to prevent the chickpeas from forming a paste. Transfer to a large bowl.
• Dry and process the artichokes. Using a clean kitchen towel, place the drained artichokes in the center, pull the corners together, and twist and squeeze over the sink to remove as much liquid as possible. Transfer the artichokes to the food processor and pulse 6 times until chopped and chunky but still holding some shape, being careful not to over-process. Transfer to the bowl with the chickpeas.
• Make the mixture. To the bowl with the chickpeas and artichokes, add the breadcrumbs, scallions, celery, roasted red pepper, reserved chickpea water, cornstarch, parsley, dill, Dijon mustard, lemon zest and juice, garlic powder, Aleppo pepper, smoked paprika, and kosher salt. Use your hands to combine until the dry ingredients have moistened and everything is evenly dispersed. Place the bowl in the fridge while you make the coating.

Form and Coat the Patties

• Get the coating ready. To a shallow bowl or pie plate, add the breadcrumbs, kosher salt, and freshly cracked pepper. Combine the mixture using your hands, making sure the cornstarch is evenly dispersed.
• Form the patties. Remove the artichoke and chickpea mixture from the fridge. Grab a small handful of the mixture and squeeze it, it should clump together. If it doesn’t hold its shape, return to the fridge for 30 minutes. Scoop about a 1/3 cup of the mixture into your hand, and press firmly to shape into a disk about the size of a hockey puck (or a small hamburger patty about ½-inch thick). Do this until all the mixture has been shaped. You should have about 12 patties.
• Coat the patties. Place one patty at a time in the breadcrumb mixture and gently press into the breadcrumbs so all sides are covered. Once coated, place it on a large plate. Repeat until all the patties are coated.

Cook and Serve

• Cook the cakes. Set a paper towel-lined plate near your stove. Set a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan, about 3 tablespoons. Swirl to coat the bottom of the pan. Once the oil is shimmering, add the cakes in a single layer. Be careful not to crowd them; you may have to do this in batches. Cook for about 3 to 5 minutes until golden brown, pressing down lightly with a spatula to ensure even heat contact is made on the pan. Flip and cook the other side for 3 to 5 minutes, adding another tablespoon of oil if needed. Repeat until all the cakes are cooked, transfering to the prepared plate as you go.
• Plate up. Serve with lemon wedges and tzatziki.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, smoked paprika, and Aleppo pepper used in this recipe.
• To make the tzatziki from scratch: Use this Tzatziki recipe and swap the yogurt for your favorite plain plant-based variety. Or you can use a store bought option. (Nutritional calculation does not include the tzatziki.)
• To freeze: Although best served straight away, the “crab” cakes can be formed, placed on a sheet pan, frozen for 1 hour, and then added to a Ziplock bag or airtight container and frozen for up to 1 month. Thaw in the fridge overnight before cooking.

Nutrition

Calories: 187.6kcal | Carbohydrates: 33.2g | Protein: 8.5g | Fat: 2.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 0.6g | Sodium: 579.5mg | Potassium: 280mg | Fiber: 7.6g | Sugar: 5g | Vitamin A: 203.8IU | Vitamin C: 10.3mg | Calcium: 63mg | Iron: 2.8mg

Bundle and Save!

Four of our best-selling signature olive oils, perfect for everyday use.

Buy Now

The post Vegan “Crab” Cakes appeared first on The Mediterranean Dish.