All this cookie excitement made me almost forget that Vegan Brunch will be out in just a few weeks! I’m going to share a few recipes with you over the next month and maybe even a video if I can get it together. I know today is Saturday but maybe you’ve got enough time to procure the ingredients in time for Sunday for one of my favorite brunch appetizers, Chesapeake Tempeh Cakes.
Chesapeake Tempeh Cakes
I love the succulent little pieces of tempeh you get when biting into this crisp, flavorful cake. Crab cakes are the inspiration here. I used to spend lots of time in Baltimore and back then pollution in the Chesapeake Bay was a big issue.
I think it’s doing much better now and these cakes are a tribute to it. Update: Came to find the Bay is actually doing worse. All the more reason to eat tempeh instead of crabbies!
Make ahead: Make the entire mixture and the remoulade the night before. In the morning, form into cakes and pan fry.
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)
Lemon wedges for serving
First we’re going to steam the tempeh to get the bitterness out and also to infuse some flavor with the soy sauce. Crumble the tempeh into a saucier or small pan in little bits. Add the water, soy sauce, oil and bay leaf. The tempeh won’t be fully submerged, but that’s fine. Cover and bring to a boil. Once boiling, let boil for 12 to 15 minutes, until most of the water has evaporated. Stir once during boiling.
Transfer contents to a mixing bowl, remove bay leaf, and mash with a fork. Let cool for about 15 minutes, stirring occasionally to hasten the cooling process. Make sure the tempeh is barely warm before you proceed, or the cakes may fall apart when you cook them. Add the mayo, mustard, hot sauce, vinegar, chopped bell pepper, spices salt and pepper, and mix well. Add the bread crumbs and nori and use your hands to incorporate.
Once you are ready to form the cakes, preheat a thin layer of oil in a heavy bottomed non-stick skillet (cast iron is great) over medium heat. Pour a few tablespoons of panko into a bowl. Scoop a little less than 1/4 cup batter into your hands and form into a ball. Flatten between your palms and then roll the sides gently with your hands cupped to smooth them. You should have ten 2 1/2 to 3- inch patties. I do them in batches of five. Press them into the panko to lightly coat. They don’t need to be thoroughly covered, just a little bit for some texture.
Fry a batch of five cakes for 4 minutes on one side and flip when dark golden brown. Fry for 2 minutes on the other side and transfer to a paper towel or paper bag to drain. Do your second batch and in the meantime make your remoulade by mixing all the ingredients together in a bowl.
Serve with lemon wedges.