Recipe: Okara, Not Okra | Soy Milk Maker Part 2

It's nearly two weeks since we received our SoyQuick I've already made about 10+ batches of homemade soy milk. It really is easy and fast to make, clean up is a snap and the results are delicious. And right out of the gate I tried something new with the left over okara. Hubby was proud, and excited to try...
Vegan Crab Cakes. I don't know if I'm supposed to spell crab with a k in this instance or not.

I used to eat seafood and sometimes I liked it. Crab cakes weren't on the like list, but I wanted to like them. They always looked so good with their goldeny fried outsides and the sauces that went with. The recipe I followed promised they tasted like real crab cakes without smelling up the house. Aside from a overdose of salt via Old Bay and my heavy hand, they kind of did.

We served our up with golden baked rosemary potato wedges, and a garden salad. If anything, it was nice to have tartar sauce again.

Vegan "Crab" Cakes

2 slices whole wheat bread, broken into large pieces
1/2 cup minced celery (use a food processor to chop all vegetables quickly)
1 large onion, chopped
2 carrots, minced
1/2 green pepper, minced
1/4 cup chopped parsley
1 1/2 cups okara (about what you get from making one batch of soymilk in a soymilk machine)
1/2 cup oatmeal (the quick kind, not instant)
1-2 tbsp. Old Bay seasoning
1 tsp. nori or dulse flakes (may use other flaked sea vegetable)

In a food processor or blender, whirl bread pieces into fine crumbs. Place on a baking sheet and toast in the oven for 8 to 10 minutes, or until dried and toasty. Remove from oven and set aside.

In a non-stick skillet, cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes.

In a large bowl, combine okara, sautéed vegetable mixture, oatmeal, and seasonings. Mix well and set aside to “rest” for 10 minutes.

Preheat oven to 350° F. Using about 1/4 cup for each cake, form mixture into about 15-20 patties about 2 inches across and 1/2 inch thick. Coat each side of the patty with bread crumbs and place on a nonstick baking sheet. Bake 15 minutes. Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 15-20 minutes.