![\"5874981554_d77f709a58_z\"](\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/01\/5874981554_d77f709a58_z.jpg\")
<\/a>\n8 ounces three-grain tempeh
\n1\/2 small red onion, minced
\n1 sheet of nori, pulverized into a powder, using a small coffee grinder
\n1 tsp Old Bay seasoning
\n1\/2 tsp dill
\n1 TB sriracha
\n3 TB Vegenaise
\n2 TB capers
\n12 Ritz crackers, smashed (yes, they’re vegan!)
\n1 TB water whisked with 1\/2 tsp Ener-G
\n1 tsp baking powder
\nchickpea flour, for dusting the cakes
\noil for frying
\nequal parts Vegenaise and sriracha mixed together, for serving<\/p>\n
First, break up the tempeh block into about 8 pieces. Place in a steamer basket with a bit of water, cover and steam for about 15 minutes. Transfer to a large bowl and mash well with a strong fork.<\/p>\n
Add in the next ten ingredients, mixing well. Try making a small patty in your hand\u2014if it molds easily into a patty, you’re all set. If not, try adding a few more crackers at a time until the mixture is firm enough to hold a patty shape. Cover and refrigerate for at least three hours.<\/p>\n
When you are ready to prepare the cakes, form the mixture into little patties. Set aside.<\/p>\n
Fill a small saucepan with enough oil to submerge the cakes. Heat over medium-high heat for 5-7 minutes. <\/p>\n
Test the oil’s readiness but dropping a pinch of the chickpea flour into it\u2014if it bubbles up immediately, your ready to fry. Dust two cakes at a time with some of the chickpea flour and slowly slide them into the oil using a slotted heat-resistant spoon. Fry on each side for about 2 minutes and transfer to paper towels to cool and drain.<\/p>\n
Serve with the sriracha-Vegenaise dressing. They even taste great cold as a breakfast the following day, dressing included!<\/p>\n","protected":false},"excerpt":{"rendered":"
Chesapeake Tempeh Cakes from Isa Chandra Moskowitz’scookbook, Vegan Brunch. The clever use of tempeh in these cakes yields a unique flakiness and texture\u2014and these are perfect to enjoy during the summer months. I make these cakes on the regular during … Continue reading