1 pound Maitake mushrooms
1/2 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced celery
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup coconut milk
1 tablespoon lime juice
1 tablespoon vegan Worcestershire sauce
2 tablespoons vegetable oil
1 cup breadcrumbs
Lime wedges and hot sauce for serving
Preheat your oven to 375°F.
Rinse the Maitake mushrooms and pat them dry with a paper towel. Remove any tough stems and chop the mushrooms into small pieces.
Heat a large skillet over medium heat and add the vegetable oil. Once the oil is hot, add the diced onion, bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft.
Add the minced garlic to the skillet and cook for another minute, stirring frequently.
Add the chopped Maitake mushrooms to the skillet and cook for about 10-12 minutes, stirring occasionally, until the mushrooms have released their liquid and it has evaporated.
Add the cilantro, thyme, allspice, nutmeg, smoked paprika, salt, and black pepper to the skillet and stir to combine. Cook for another minute to allow the flavors to meld.
Add the coconut milk, lime juice, and vegan Worcestershire sauce to the skillet and stir to combine. Cook for another 2-3 minutes, until the mixture has thickened slightly.
Remove the skillet from the heat and stir in the breadcrumbs until well combined.
Use a cookie scoop or spoon to form the mixture into small patties, about 2-3 inches in diameter.
Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, until they are lightly golden brown and crispy on the outside.
Serve the vegan Caribbean fish cakes with lime wedges and hot sauce for dipping. Enjoy!
Note: You can also pan-fry the patties in a little oil if you prefer, rather than baking them.