Vegan Chesapeake Tempeh Cakes

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)

How to Make? View the Source on TheDailyGreen.com Here!