by Chef Kendall Huff
Native Foods Cafe
By far one of the most popular recipes at the most recent cooking demos, the Tempeh Cakes with Chili Remoulade can be made bite-sized for a ab-fab appetizer or larger for the base of an entree or a patty for a sandwich with some fresh slaw and crispy onions... there are alot of possibilities here folks! I used the fresh tempeh made in house at Native Foods Cafe... but not to fear! Store bought tempeh works great too! Try them out and let me know whatcha think!
Native Foods Cafe, vegan food, vegan , vegan restaurant, vegan recipe
Tempeh Cakes with Chili Remoulade
Makes: 12 bites
Prep Time: 15 minutes
1 lb. Tempeh (Patties)
3oz Diced Red Onions
3 each Scallions (sliced)
2oz Diced Red Peppers
2 oz Chopped Parsley
2 oz Chopped Cilantro
1 each Zest of a Lemon (juice too)
1 tsp Sea Salt
1 tsp Cayenne Pepper
½ Garlic Powder
¾ tsp Cumin
2 oz Olive oil
Remoulade:
1 cup Vegeniase
1 oz Diced Red Onion
1 oz Capers (drained)
1 oz Diced Red Peppers
½ TBSP Chipotle Chili Puree
1. Place tempeh patties (at room temperature) in food processor or a similar device & process until fine and sticky. Should only take 30 to 45 seconds.
2. Transfer into a bowl and add the peppers, onions, scallion, herbs and seasonings. Well very well.
3. Form mixture by using a scoop (whatever size you like) or just make little patties in your hands. Round out the sides and flatten the top and bottom for searing.
4. heat olive oil in a sauté pan and medium high heat. Add patties, flat side down and allow to get a nice sear and great golden color. Flip over the patty and repeat of the other side.
5. To make Remoulade, place all ingredients in a bowl and mix well.
6. Serve each patty warm, with a dollop of remi on top!!
Native Foods Cafe, vegan food, vegan , vegan restaurant, vegan recipe
Comments