5:35 AM
Vegetarian
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 Vegenaise
- 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 teaspoon salt
- Fresh black pepper
- 1 1/2 cups panko breadcrumbs, plus extra for dredging\
- 1 finely chopped nori sheet or 1 tablespoon kelp granules (optional, if you like a little fishiness)
- Oil for panfrying
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)
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