Crabless cakes with vegan cheddar bay biscuits and gravy.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Gardein, Conagra Foodservice, and FOH.
Gravy
INGREDIENTS
- 1 ea. Baby leek
- 4 ea. Sun-dried tomatoes
- 1 tbsp. Flour
- 1 cup Vegetable stock
METHOD
- Slice and saute baby leeks and and sun dried tomatoes.
- Add flour and whisk in vegetable stock until thickened and desired consistency. May require more or less stock.
- Season.
Crabless Cakes
INGREDIENTS
- 2 ea. Gardein crabless cakes
METHOD
- Fry and cut in half lenghtwise.
Cheddar Bay Biscuits
INGREDIENTS
- 1 box Cheddar bay biscuit mix
- ½ cup Vegan cheese
METHOD
- Follow box instructions.
