Fabcakes

Rinse and dry the produce. Deseed and roughly chop the jalapeno. Drain the garbanzo beans. Place the garbanzo beans, hearts of palm, and as much of the jalapeno as you’d like into a food processor and pulse a few times to combine. The mix should have a “crabby” texture.

Scoop the mixture into a large bowl. Add 1 tsp of the rice vinegar, New England seasoning, dijon mustard, and ½ cup of the panko bread crumbs. Season with salt and pepper and stir well to combine. Form the fabcake mixture into 6 patties and place in the refrigerator until Step 4.

Thinly slice the sugar snap peas. Peel the carrots and shred on the largest side of a box grater. Combine the snap peas, red cabbage, green cabbage, carrots, and remaining rice vinegar in a large bowl. Season vegetables with salt and pepper and toss well to combine.

Add the remaining ½ cup panko breadcrumbs to a plate and coat the fabcake patties on all sides. Place a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. Once hot, add the fabcakes and cook until golden brown, flipping once, about 3 minutes per side. Transfer patties to a paper towel lined plate and immediately sprinkle with salt.

Add the vegan mayonnaise and horseradish to a small bowl. Finely chop the parsley leaves and add to the bowl. Season with salt and pepper and stir tartar sauce to combine.

Divide the fabcakes and rainbow slaw between two plates. Serve horseradish tartar sauce on the side for dipping.