Vegan Chesapeake Tempeh Cakes

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INGREDIENTS

For the Cakes:

  • 8 ounces tempeh (use the nori tempeh if you can find it, but plain soy tempeh is fine, too)
  • 1 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 3 tablespoons Vegenaise
  • 1 tablespoon whole-grain mustard (stone-ground Dijon works, too)
  • 1 tablespoon hot sauce
  • 1 tablespoon red wine vinegar
  • 1/4 cup very finely chopped red bell pepper
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Fresh black pepper
  • 1 1/2 cups panko breadcrumbs, plus extra for dredging\
  • 1 finely chopped nori sheet or 1 tablespoon kelp granules (optional, if you like a little fishiness)
  • Oil for panfrying

For the Remoulade:

  • 2 tablespoons Vegenaise
  • 1 tablespoon whole-grain mustard (stone-ground Dijon works, too)
  • 1 tablespoon hot sauce
  • 2 teaspoons capers (try not to get too much brine)

How to Make? View the Source on TheDailyGreen.com Here!

1 comment:

  1. Thanks to Tal Ronnen, the originator of this recipe!

    ReplyDelete