Vegan Brunch - Chesapeake Tempeh Cakes

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 Vegenaisse

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 teaspooon salt

fresh black pepper

1 1/2 cups panko breadcrumbs, plus extra for dredging

Optional: 1 finely chopped nori sheet or 1 tablespoon kelp granules (if you like a little fishiness)

Oil for pan frying

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)

From Isa Chandra Moskowitz'

Spark Recipes

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