 |
Tempeh Cakes – quick and delicious served with Spicy Remoulade and Cashew, Mushroom Pilaf – this is good enough to impress your friends and family with!
Tempeh Cakes with Spicy Remoulade and Cashew, Mushroom Pilaf
Author: Theresa
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 6
Full of flavor and protein, this dinner delivers!
Ingredients
Tempeh Cakes
- 1 pkg tempeh
- 3 T red onion, diced
- 1 small shallot, diced
- 4T red pepper, diced
- 2 cloves garlic, peeled and minced
- 3 T cilantro, minced
- 1 lemon, zested
- 2 T tahini
- ½ – ⅔ c panko
- 2 T olive oil
- 1 t cumin
- 1 t cayenne pepper
- 1 t garlic powder
- salt & pepper
Spicy Remoulade
- ½ c Veganaise
- 2 cloves garlic, peeled and minced
- 2 T red onion, diced
- 2 t capers
- 1 T red pepper, diced
- 2 t cayenne pepper
- salt & pepper
Cashew, Mushroom Pilaf
- 1 c uncooked long grain white rice (or use your favorite rice)
- 2 c vegetable broth
- 2 T Earth Balance
- olive oil
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 leek, cleaned and roughly chopped
- 1 zucchini, finely chopped
- ½ c button mushrooms, cleaned and roughly chopped
- 4 large cremini mushrooms, cleaned and roughly chopped
- 2 T fresh parsley
- ½ c cashews, toasted, cooled and roughly chopped
- 2 t italian seasoning
- salt and pepper
Instructions
For Tempeh Cakes
- Place tempeh in food processor and process until fine and sticky (should take less than a minute).
- Transfer tempeh to a bowl and add rest of ingredients, mix until well combined.
- Form mixture into small patties (if mixture is not holding together well, add a little more tahini and panko).
- Store patties in refrigerator while you prepare the rest of dinner.
- When you are ready to cook cakes, put a little olive oil on a cookie sheet and preheat oven to 425 degrees (put cookie sheet in oven while oven is preheating).
- Place cakes on cookie sheet and cook for 15 – 20 minutes until they are warmed through and lightly browned.
- You don’t need to flip them.
- Serve with remoulade.
For Spicy Remoulade
- Place all ingredients in small bowl and mix well to combine, store in refrigerator.
For Cashew, Mushroom Pilaf
- Cook rice according to package directions.
- Cook shallot and leek in a little olive oil for about 7 minutes until softened, add garlic, cook for 1 minute.
- Transfer onion mixture to a medium bowl.
- Cook mushrooms in a little olive oil until they start to brown, about 5 minutes, transfer to bowl with onions.
- Cook zucchini in a little olive oil until slightly softened, transfer to bowl with other vegetables.
- Once rice and vegetables are cooked, combine cooked vegetables with rice, add cashews, seasoning, parsley and Earth Balance, mix to combine and heat through.
Related articles
White Bean Shiitake Bisque
Sweet Red Juice
Orecchiette with Roasted Tomato Garlic Pesto
Barley Quinoa Bowl with Roasted Tomato Herb Pesto
Quinoa Chickpea Bowl with Citrus Sauce
Roasted Vegetable Lentil Basmati Bowl
Fruity Kale Salad
I know food called tempeh, because I come from Indonesia so I often find it in the kitchen. But honestly I love this recipe, because in our country tempeh usually processed into a food instead of a cake.
erwin recently posted..High Protein Foods
Yeah, these were great, I much preferred them to than chopping and marinating. They had a lot of flavor. My husband and daughter really love tempeh and it is loaded with protein!
I’ve never had anything like this. Interesting recipe. Mushroom pilaf? I’m in!
Yeah, this was definitely a “is this really vegan” dinner, we are into mushrooms lately and the pilaf was delish!