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Make the Flax Eggs: In a small bowl, whisk ground flaxseed with water. Let sit for 5–10 minutes to thicken.
Mix the Crab Cake Ingredients: In a large bowl, combine chopped hearts of palm, red onion, bell pepper, cornmeal, flax eggs, garlic powder, onion powder, oregano, dill weed, Old Bay, salt, and pepper. Mix well until the mixture holds together.
Shape and Cook the Crab Cakes: Form into small patties (about 8). Heat oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden brown and crisp.
Cook the Quinoa: Bring quinoa and water (or broth) to a boil in a saucepan. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
Make the Garlic Asparagus: Heat oil in a pan over medium heat. Add garlic and cook for 30 seconds until fragrant. Add asparagus, season with salt and pepper, and sauté for 5–7 minutes until tender.
Make the Vegan Tartar Sauce: In a bowl, mix vegan mayo, relish, Dijon, lemon juice, dill, salt, and pepper. Adjust seasoning to taste. Chill until ready to serve.
Serve: Plate quinoa, asparagus, and crab cakes. Serve with tartar sauce on the side. Enjoy!