After my middling success with tempeh bacon, I was ready to try a different method of cooking this stuff I’ve only had a few times. I turned to my trusty new cookbook, Vegan Brunch, and selected the recipe for Chesapeake Tempeh Cakes. I didn’t mention to Alex that they are inspired by crab cakes, as he vowed never to eat mock fish again after some pungent fake shrimp from a meat-out buffet at Loving Cafe. I can’t say I blame him, and I’ll make it clear now that these patties aren’t mock anything.
This is what the tempeh looked like after I crumbled and steamed it with some seasoning, including the soy sauce that gives it the brown color.
Once cooled, the tempeh is mixed with bell peppers, Vegenaise, mustard, vinegar, ginger, nori, and panko. You’re probably familiar with nori, even if you don’t know the name – it’s the black seaweed used in some sushi. This flavors the cakes without making them fishy. Panko is a kind of Japanese breadcrumb. The way the bread is ground leaves it more like flakes than powder or crumbs, so it makes a nice filler for the cake mix, and from what I read, panko absorbs flavor better than other breadcrumbs and absorbs less grease than breadcrumbs. Go figure.
The tempeh mixture is then formed into cakes (or patties, in keeping with my theme), dredged in more panko, and then pan fried.
To top, I made the recipe’s remoulade from Vegenaise, mustard, hot sauce, and capers. We ate these patties with fresh green beans and a salad.
I’ve mentioned over and over again that this cookbook is quickly becoming a favorite, and I’ve also mentioned over and over again one of my favorite bloggers, Vegan Crunk. Go over and check out her giveaway for American Vegan Kitchen cookbook – but hurry, the contest closes Thursday at 10:00 CST!