Chesapeake Tempeh Cakes

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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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