Native Forest Organic Hearts Of Palm Description
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Delicious In Salads
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Rainforest Friendly
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Organic
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Vegan
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Gluten Free
Perfect in salads, side dishes and appetizers. Native Forest Organic Hearts of Palm are tender and delicious, with a delicate flavor reminiscent of artichokes. Low in fat and calories, they are tasty, healthy and versatile additions to any meal.
Free Of
Gluten
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 oz 28 g
Servings per Container: About 7
| Amount Per Serving | % Daily Value |
|
| Calories | 10 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 65 mg | 3% |
|
| Dietary Fiber less than | 1 g | 3% |
|
| Sugars | 0 g | |
|
| Protein less than | 1 g | |
|
| Vitamin D | 0 mg | 0% |
|
| Calcium | 16 mg | 2% |
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| Iron | 1 mg | 4% |
|
| Potassium | 50 mg | 1% |
|
Other Ingredients: Organic wild hearts of palm, water, salt, citric acid, ascorbic acid.
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Vegan Hearts of Palm “Crab” Cakes
[vc_row][vc_column][vc_column_text]These vegan crab cakes capture everything people love about the classic. They have the crispy edges, tender centers and bright coastal flavor – without any seafood. Hearts of palm create a naturally flaky texture that mimics lump crab, while simple seasonings, lemon and herbs keep the flavor clean and balanced. Whether served as an appetizer, tucked into a sandwich or plated for a main, these cakes deliver comfort, freshness and a little seaside nostalgia in every bite.
Vegan Hearts of Palm “Crab” Cakes
- 1 can (14 oz.) hearts of palm (drained and finely chopped)
- 1/2 cup panko breadcrumbs (plus more if needed)
- 1/4 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 2 Tbsp. finely diced red onion
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. Dijon mustard
- 1 Tbsp. plant-based mayonnaise
- 1 Tbsp. lemon juice
- 1 tsp. Old Bay seasoning
- 1/2 tsp. garlic powder
- 1/4 tsp. smoked paprika
- Salt (to taste)
- Black pepper (to taste)
- 2 Tbsp. neutral oil (for pan-frying)
- With clean kitchen towel, pat dry hearts of palm, then finely chop until flaky but not mushy. (Note: For extra crab-like texture, leave some hearts of palm in small chunks rather than chopping fine.)
- Transfer to mixing bowl and lightly break apart with fork. Add celery, bell pepper, red onion and parsley.
- Stir in Dijon mustard, vegan mayonnaise, lemon juice, Old Bay, garlic powder, smoked paprika, salt and pepper. Mix well.
- Fold in panko breadcrumbs until mixture holds together when pressed. Chill mixture in refrigerator 15 minutes to firm up.
- Using hands, form into 8 equal patties.
- Heat oil in skillet over medium heat. Cook ”crab” cakes 4-5 minutes per side until golden brown and crisp. Let rest on plate 2 minutes before serving.
- Serve with lemon wedges, vegan tartar sauce or a light remoulade.
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