Combine egg replacer and water. Mix well.

In food processor, place hearts of palm. Pulse until mixture resembles flaked crabmeat.

In sauté pan over medium-high heat, heat 1 Tbsp of oil. Add red pepper, onion and garlic. Sauté until tender-crisp, 2 to 3 minutes. Chill.

Combine chilled vegetable mixture, flaked hearts of palm, vegan mayonnaise, 1/4 cup of bread crumbs, egg replacer mixture, nutritional yeast, Old Bay seasoning, soy sauce, 1 Tbsp of oil, Tabasco sauce, and pepper. Mix until well blended.

Portion mixture into 1/4 cup of bread crumbs. Press each portion into a 2 1/2" cake. Coat cakes on all sides with bread crumbs.

On flat-top griddle over medium-high, heat 1 Tbsp of oil. Cook cakes, turning once, until golden brown, 1 to 2 minutes on each side.

Serve on a whole grain roll with lettuce and tomato. Top with coleslaw and tartar sauce if desired.