Tempeh “Crab” Cakes with Vegan Remoulade

CHICOPEE, Mass. (Mass Appeal)  They taste just like the real thing, only better, but they can also be used as an hors d’oeuvres for holiday get together.  Mary Lawrence, Executive Chef and Owner, Well on Wheels helped us make Tempeh “Crab” Cakes with Vegan Remoulade.

Tempeh “Crab” Cakes

(makes 6-8 cakes)

  • 8 oz. tempeh, cut into cubes, boiled 5 minutes, cooled, and squeezed to remove water
  • 1/2 cup green bell pepper, finely diced
  • 1 stalk celery, finely chopped
  • 1 carrot, peeled and finely diced
  • 1 dill pickle, minced
  • 1/4 cup red onion, finely chopped
  • 1 Tbl Dijon mustard
  • 2 Tbl vegan mayonaise
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 Tbl lemon juice
  • 2 tsp dulse granules
  • 1/4 cup bread crumbs
  • 1/4 cup corn starch, plus extra for dredging

Cut tempeh into cubes and place in a pot of water and bring to a boil.  Boil for 5 minutes.  Drain and rinse with cold water, then squeeze out excess water and crumble tempeh into a large bowl.  Add the vegetables, vegan mayonaise, mustard, garlic powder, sea salt, lemon juice and dulse and stir to combine.  Add the bread crumbs and corn starch, then mix together with hands until all ingredients stick together.  Roll into 6-8 balls.  Flatten balls to about 1 inch thick, then pat with corn starch.  Heat a skillet on medium heat, add a thin coating of oil, then place tempeh cakes in pan, leaving space between each one.  Cook for about 5 minutes or until bottom is golden brown.  Flip cakes, then cook about 5 minutes, or until golden brown.  Remove from pan and serve with Vegan Remoulade and a wedge of lemon.

Vegan Remoulade

  • 1/2 cup vegan mayonnaise
  • 1-2 tsp Dijon mustard
  • 1-2 tsp Sriracha sauce (or any other hot sauce)
  • 1 Tbl chopped dill pickle
  • 2 tsp capers


Stir together all ingredients in a small bowl.  Place one tablespoon of sauce on top of each fish cake and garnish with lemon wedge.

Comments are closed.