If you’re like me, you may often have a package of tempeh languishing in your fridge without a purpose (the humanity!). My palate can be finicky when it comes to tempeh: I tend to prefer it in wing or bacon form, aka super-flavored so the bitterness is masked. This crab cake recipe satisfies that need and then some. While trying to follow Isa’s Chesapeake Tempeh Cakes I realized some of the ingredients were missing – but I powered through and bring to you some delectable – if not crumbly – crab-free cakes of my own creation:
Tempeh Crab-Free Cakes
1 package tempeh, chopped into small chunks
1/4 onion, diced small
1/4 bell pepper, diced small
1/2 – 1 cup panko breadcrumbs
2 tbsp olive oil + extra for frying
2-3 tbsp vegan mayo
1 tbsp dijon mustard
1 tbsp hot sauce
1 tbsp Old Bay seasoning
1/2 tsp dried oregano
For Remoulade Sauce:
3 tbsp vegan mayo
1 tbsp sweet pickle relish
1 tsp hot sauce
- Boil tempeh chunks in some water for 10-15 minutes to get rid of some of the bitterness and to soften it up for mashing. Rinse with cool water so you can handle it with your hands and mash with a fork in a bowl.
- Add the rest of the ingredients and mix well.
- Heat some oil on a large skillet. Form cakes by pressing the tempeh mixture into a 1/3 cup container. Lightly tap the back of the container so the cake slides out without crumbling.
- Fry the cakes until lightly browned on each side – about 4-5 minutes on each side.
- Carefully transfer them to a plate and top with remoulade sauce.
If you ran out of vegan mayo after pre-making your remoulade sauce, your mayo-less cakes may end up looking like this on your plate:
But that’s okay! Because they are still delicious!