Whether you are looking for a ‘crab’ cake recipe, or just some kind of vegetable cake then this recipe will hit the spot.
Using only simple ingredients and techniques, this recipe comes to together in 1 hour and is totally healthy and delicious.
In my pre-vegan days, I used to make similar recipes up in batches of 24 – 30. I enjoyed eating them, but generally around half way through the cooking process, I always regretted making so many. Not with this recipe, it makes just enough for 2, with maybe a couple left over for breakfast.
These tempeh cakes will give you a taste of the sea, without causing any harm.
- For the Crab Cakes
- 1 tbs flaxseed mixed with 3 tbs warm water
- 1 8oz package of tempeh
- 2 medium poatoes
- 2 tbs refined coconut oil
- 1 bell pepper, finely chopped
- 3 green shallots, finely chopped (reserve some greens for garnish)
- 1 clove garlic, finely minced
- ¼ cup vegan mayonnaise
- 2 tbsp fresh parsley, chopped
- Zest of one lemon
- Juice of ½ a lemon
- 1 tbs baking powder
- 1 tsp vegan Worcestershire sauce OR
- 1/2 tsp tamari
- 1/2 tsp balsamic vinegar
- 2 tsp dry mustard
- 1 tbs 5 spice
- 2 tsp dulse flakes
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 tsp cayenne pepper
- 1/3 –1/2 cup panko bread crumbs
- Ingredients For The Salad
- 1 butternut pumpkin
- 1 medium white onion
- 1 punnet of yellow cherry tomatoes
- 1 punnet of red cherry tomatoes
- 1 packet of baby spinach leaves
- 1 small block of tofu for 'feta' garnish
Roasting The Vegetables
- Pre-heat oven to 200C or 400°F
- Remove the skin and cut the butternut pumpkin into 25mm cubes and place on a roasting tray, lined with baking paper.
- Cut onions into eights and place on other end of baking tray.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the pumpkin and onion for 30 - 45 minutes, or until the pumpkin is soft.
- Once cooked, set aside for plating.
Preparing The Tempeh Crab Cakes
This recipe makes about 6 average-sized cakes or 8 small ones.
- Steam the tempeh for 20 minutes in a steamer. Let cool.
- Peel and boil the potatoes, once cooked, remove from water and mash
- Meanwhile, combine the flaxseed with the water. Mix and let stand for 10 minutes. This is used for the binder.
- Heat 1 tbs of oil in a large frying pan. Saute the bell pepper, shallots and garlic until softened, about 5 minutes. Transfer to a large mixing bowl and let cool. Wipe the pan clean.
- Crumble the tempeh into a bowl. It should look like tiny pebbles. Add mashed potatoe and vegetables from the pan, along with the mayonnaise, parsley, lemon zest, and lemon juice. Add the baking powder, Worcestershire sauce, flax gel and seasonings to the bowl and mix with your hands until everything is well combined and you have a relatively smooth mix with no big chunks of anything. Add the bread crumbs and mix again until smooth. Check the mixture to ensure that you have a consistency that will hold together. If the mixture feels too loose, add more crumbs, up to another ¼ cup. Cover and refrigerate the tempeh mix for at least 30 minutes; the longer, the better.
- Divide the mixture into cakes. The cakes should be smaller in diameter and thicker than a burger patty. Let the cakes rest for a few minutes so they can set. This will help them absorb moisture and hold together better.
- Heat the remaining tbs of oil in the pan. Cook the cakes on medium-high heat until they are golden brown, about 4 minutes on each side. Be sure to flip them very gently so they don’t break apart.
- Add a handful of baby spinach leaves to each of 2 plates
- Add half the roast pumpkin and onion to each plate
- Quarter the cherry tomatoes and add to each plate
- Add 3 - 4 Tempeh Cakes to each plate
- Sprinkle crumbled tofu
- Serve with an accompaniment of vegan Wasabi Mayonnaise