Isa Chandra Moskowitz is known for bringing a rock ‘n’ roll attitude to vegan cooking. Her recipes are always fun, easy to follow, never too serious, and-most importantly-delicious. Now Isa’s bringing the same edge to one of her favorite meals in the new cookbook Vegan Brunch.
Vegan Brunch is full of revamped classics that are now served with a major twist. From Chocolate Beer Waffles to Samosa Smashed Potatoes, the book is full of recipes that will make the perfect meal to wake up to or even end the night with!
Isa’s Web site, The Post Punk Kitchen, offers a few free sample recipes (complete with pictures) that you can try out now, but if you’d like to have all the recipes so you can whip up your own vegan brunch, enter to win a free copy now! “Breakfast is whatever we eat first thing in the morning, but brunch is an event,” says Isa, and we couldn’t agree more.
Chesapeake Tempeh Cakes
Makes 10
These divine cakes will have you licking the panko from your brunch plate. “I love the succulent little pieces of tempeh you get when biting into this crisp, flavorful cake. Crab cakes are the inspiration here. I used to spend lots of time in Baltimore and pollution in the Chesapeake Bay is a big issue. All the more reason to eat tempeh instead of crabbies!” says Isa
Make ahead: Make the entire mixture and the remoulade the night before. In the morning, form into cakes and pan fry.
For the cakes:
8 ounces tempeh (use the nori tempeh if you can find it, but plain soy tempeh is fine, too)
1 cup water
1 tablespoon soy sauce
1 tablespoon olive oil
1 bay leaf
3 tablespoons Vegenaisse
1 tablespoon whole grain mustard (stone ground Dijon works, too)
1 tablespoon hot sauce
1 tablespoon red wine vinegar
1/4 cup very finely chopped red bell pepper
3/4 teaspoon ground ginger
1/2 teaspoon dried oregano
1/2 teaspooon salt
fresh black pepper
1 1/2 cups panko breadcrumbs, plus extra for dredging
Optional: 1 finely chopped nori sheet or 1 tablespoon kelp granules (if you like a little fishiness)
Oil for pan frying
For the remoulade:
2 tablespoons Vegenaise
1 tablespoon whole grain mustard (stone ground dijon works, too)
1 tablespoon hot sauce
2 teaspoons capers (try not to get too much brine)
Lemon wedges for serving
DIRECTIONS:
First we’re going to steam the tempeh to get the bitterness out and also to infuse some flavor with the soy sauce. Crumble the tempeh into a saucier or small pan in little bits. Add the water, soy sauce, oil and bay leaf. The tempeh won’t be fully submerged, but that’s fine. Cover and bring to a boil. Once boiling, let boil for 12 to 15 minutes, until most of the water has evaporated. Stir once during boiling.
Transfer contents to a mixing bowl, remove bay leaf, and mash with a fork. Let cool for about 15 minutes, stirring occasionally to hasten the cooling process. Make sure the tempeh is barely warm before you proceed, or the cakes may fall apart when you cook them. Add the mayo, mustard, hot sauce, vinegar, chopped bell pepper, spices salt and pepper, and mix well. Add the bread crumbs and nori and use your hands to incorporate.
Once you are ready to form the cakes, preheat a thin layer of oil in a heavy bottomed non-stick skillet (cast iron is great) over medium heat. Pour a few tablespoons of panko into a bowl. Scoop a little less than 1/4 cup batter into your hands and form into a ball. Flatten between your palms and then roll the sides gently with your hands cupped to smooth them. You should have ten 2 1/2 to 3- inch patties. I do them in batches of five. Press them into the panko to lightly coat. They don’t need to be thoroughly covered, just a little bit for some texture.
Fry a batch of five cakes for 4 minutes on one side and flip when dark golden brown. Fry for 2 minutes on the other side and transfer to a paper towel or paper bag to drain. Do your second batch and in the meantime make your remoulade by mixing all the ingredients together in a bowl.
Serve with lemon wedges.