Sunday, August 8, 2010

Chesapeake Tempeh Cakes

I made these little cakes once before, about a year ago. While I loved the bold flavors, I was disappointed because my cakes were either undercooked (crumbled apart) or overcooked (burnt on one side). This time I was obsessed with not burning them, so I watched them very closely and they turned out perfectly. The little green flecks in them are green bell pepper, because I didn't have the red pepper that the recipe calls for. I used to think you had to follow a recipe to the letter, but I'm getting more comfortable with making substitutions based on what I have on hand. If it saves me an extra trip to the supermarket, I'll try it! Sometimes I don't like the bitterness of green pepper, but I think it's growing on me, and it worked fine here.

They are listed as an appetizer, but I ate three of them for dinner and felt pleasantly full. They are spicy little guys! Too spicy for Jackson. I think next time I'll omit the hot sauce in the cakes. The remoulade contains hot sauce, too, so we adults will still be able to spice ours up the way we like ‘em. The recipe is from Vegan Brunch and is available online here.


  1. I so love these Tempeh cakes. Such a great recipe!

  2. i haven't made these before, but i very recently threw together a mock seafood cake type thingy that will be in a future blog post. i've never eaten a crab cake, so i don't know what they're supposed to taste like. it was a fairly successful venture.

    stay cool in this heat!

  3. @Jen, I don't know what crab tastes like either, but my husband says these are not really comparable to the real thing. I don't care, they're yummy!

  4. I've picked up a jar of temphe and like the idea of trying this out.