Vegan Mushroom “Crab” Cakes with Preserved Lemon Otebo Hummus

Omega-3,6-packed Lion’s Mane Mushrooms roughly chopped and lightly fried with millet, fresh green onion, and a little chili, for our version of crab cakes, served with lemon otebo hummus. Make bite-sized ones for a crowd-pleasing appetizer for Thanksgiving!

Veggies: Green Onion, Parsley, Carrot [Vanguarden Farm]

Grain: Millet, Chickpea Flour, Flax

Dipping Sauce: Otebo Beans (Baer’s Beans, S. Berwick, ME); Apple Cider Vinegar, Mustard, Sea Salt, Black Pepper

Vegan

Gluten-Free

Ready In: 25 min.

Tools Needed: Stovetop, fry pan