Chesapeake Tempeh Cakes

VeganMoFo 2015 bannerDay 17: Make (or eat!) a traditional local dish.

Maryland is one of those states that’s pretty synonymous with a specific dish — crabcakes. Or anything with crab, really. As a child, years and years before I moved to Maryland, I visited cousins who lived here and went out crabbing with them. Even then, I remember feeling unhappy with the practice and very uncomfortable with the whole boiling-and-eating-them thing.

Now, thinking about my participation in the catching and killing of perhaps dozens of crustaceans makes me feel sad and guilty. Tonight’s dinner — the Chesapeake Tempeh Cakes from Vegan Brunch: Homestyle Recipes Worth Waking Up For — is my small way of offering up a little tribute to those crabs of my youth.

Chesapeake Tempeh Cakes

With a tempeh base, these cakes are quite filling. I didn’t have a red bell pepper in the house, so I substituted a yellow pepper instead. I also made one other big substitution: using Old Bay instead of the spice blend in the recipe. You can’t make crabcakes without Old Bay!

I did have a little trouble with this recipe. The cakes didn’t hold together well at all; I ended up adding some aquafaba as a binder. They’re also pan-fried in oil, making them a little heavy for me. That side of sliced peppers certainly helped!

Here’s to you, crabs of Maryland, and here’s to eating tempeh instead of flesh!

Note: This post contains an affiliate link. If you purchase something through my link, it costs nothing extra for you, but I get a few pennies. I’m not looking to make a fortune, just to cover hosting costs. :)

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6 thoughts on “Chesapeake Tempeh Cakes

  1. This recipe is one of our favorites ever. My husband loves them SO MUCH that he even has a little song and dance number just for this recipe. Good tip about the Old Bay. I have some and I never use it, so I’ll put it to use! :)

    Like

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