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seafood tempeh cakes

Equipment:  Saute pan, spatula, mixing bowl

8-12 oz.              tempeh purchased or pinto bean tempeh
2 TBL                nutritional yeast
1/4 - 1/2 cup       bread crumbs, or 1/4 cup corn mesa
2 TBL                old bay seasoning (salty)
3 TBL                dulce flakes or seaweed dried (this will turn your cakes black)
as needed           water
1 TBL                fresh lemon juice
1/4 cup               fresh, minced green onion
2 TBL                vegan mayonnaise or homemade mayo
1 tsp                   dry mustard
to taste                flat leaf italian parsley, or dried parsley
as needed           oil for frying pan

break apart tempeh and place in frying pan with a little water and the dulce flakes, boil, then turn down to a simmer until tempeh soaks up all the water
--TIP...these cakes should be firm enough to stay together, you may have to add a little more breadcrumbs or mesa if they are too soft
After the tempeh has soaked up ALL of the water, place in mixing bowl, add all of the other ingredients and mix with your hands, then form cakes, taste to see if you would like more salt, fat, dulce flavor, etc.
Heat saute pan up till hot and put in oil, then place your cakes in and saute and flip until brown

Enjoy with tartar sauce or vegan cocktail sauce

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