Vegan Brunch - Chesapeake Tempeh Cakes

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 368.3
  • Total Fat: 16.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 877.0 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 9.2 g
  • Protein: 11.6 g

View full nutritional breakdown of Vegan Brunch - Chesapeake Tempeh Cakes calories by ingredient
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From Isa Chandra Moskowitz' "Vegan Brunch."

p 132 and

Recipe makes 10 cakes - assuming 2 cakes per serving
From Isa Chandra Moskowitz' "Vegan Brunch."

p 132 and

Recipe makes 10 cakes - assuming 2 cakes per serving

Number of Servings: 5


    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)


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.

Number of Servings: 5

Recipe submitted by SparkPeople user APPIFANIE.

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