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Chesapeake Tempeh Cakes

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dessert dairy free vegan vegetarian asian japanese


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8 oz tempeh

1 cup water

1 tbsp soy sauce

1 tbsp olive oil

1 x bay leaf

3 tbsp vegenaisse

1 tbsp whole grain mustard

1 tbsp hot sauce

1 tbsp red wine vinegar

1/4 cup very finely chopped red bell pepper

3/4 tsp ground ginger

1/2 tsp dried oregano

1/2 tsp salt

black pepper

1 1/2 cup panko breadcrumbs, plus extra for dredging

1 x finely chopped nori sheet or 1 tablespoon kelp granules

2 tbsp vegenaise

2 tsp capers

lemon wedges for serving

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