Vegan Crab Cakes with Chipotle Remoulade and Black Lentils

0 Start by bringing 2 cups of water to a boil. Add in the lentils and cook for 10-12 minutes until al dente - not too mushy! Drain, rinse, and set aside to cool.
1 Drain the jackfruit and hearts of palm. Place the jackfruit in a clean dishtowel and squeeze out all excess liquid. Chop the jackfruit and hearts of palm and pull apart with your fingers so you have nice shreds. Add to a bowl and combine with the remaining ingredients using a fork. The mixture should begin to stick together. Form the mixture into 10 patties. Preheat flat top griddle to 350 or heat a cast iron skillet over medium low heat and lightly oil with olive oil or vegan butter. Place the cakes on the skillet or griddle and cook for 3-4 minutes per side until golden.
2 While crab cakes are cooking, add the black lentils to a bowl with vinegar, lemon juice, salt, tomato paste, maple syrup, and chili powder. Stir to combine. Add in remaining ingredients and mix. Place in fridge until ready to serve. Mix together the ingredients for the remoulade.
3 Spread a layer of remoulade onto serving plates and top with crab cakes. Garnish with the black lentil salad.