How to make it

  • Crumble the tempeh into a sauce pan. Pour in enough water to cover the tempeh. Add the Bragg's, olive oil and bay leaf. Cover and bring to a boil. Once it comes to a boil, uncover and let boil for 12 minutes. Stir occasionally. Drain well.
  • Transfer contents to a mixing bowl, remove bay leaf, and mash with a potato masher. Let sit and cool for about 15 minutes.
  • Grind up the flax seeds and add 3 tablespoons of water, mix well and let sit for 15 minutes. (This acts as a binding ingredient to replace tyhe eggs normally used in crab cakes)
  • Toss in the minced onion and celery and mix well. Add the crushed saltines and crumbled nori and stir well. Fold in the mayo, flax seed mixture, mustard, hot sauce, Old Bay Seasoning and mix thoroughly.
  • Fill the bottom of a pie plate with panko breadcrumbs. Take a small handful of the tempeh mixture and form into a ball. Press them into the panko crumbs in the pie pan and flatten them. Coat the top and sides well. Be careful with these cakes, as they will fall apart with rough handling.
  • Gently put about four cakes in a large oiled skillet, frying them over medium-high heat. Fry the cakes for about 5 minutes on one side until (GB&D) golden brown and delicious. Fry for 2 minutes on the other side and transfer to a plate. While the second batch is frying, whip up the spicy mayo by mixing the mayo, mustard, hot sauce and Old Bay together.
  • Top each cake with a generous dollop of the mayo and eat while still warm.
  • This makes 8 generous tempeh cakes. For appetizers, you may want to make them smaller.

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    " It was excellent "
    midgelet ate it and said...
    Love recipes like this!
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