These tempeh cakes were a perfect little lunch to enjoy with a fresh salad on a sunny day. I promise you that even if you don't particularly like tempeh, you will love these cakes! They are wholesome and flavoursome and taste great even the following day. You could enjoy these with a salad or with pita bread or any bread of your choice. You could also make a little dip (like this avocado one) or just have them with juicy tomatoes, like I did.
(Recipe inspired by Candle 79)
50ml Bragg's all-purpose seasoning or tamari
1 garlic clove, grated
1/2 lime, juiced
200g (medium-grain) brown rice
200g cooked cannellini beans
2 green onions, finely sliced
1 tablespoon Bragg's all-purpose seasoning or tamari
2 tablespoons nutritional yeast
2 tablespoons unhulled tahini
2 teaspoons ground paprika
freshly ground black pepper
1. Whisk together water, tamari, garlic and lime juice. Marinate tempeh in this mixture for 2-4 hours.
2. After marinating, cut the tempeh into cubes and steam or sautee for a few minutes (this will help cutting the slight bitterness of tempeh). Leave to cool.
3. Cook the rice until fully tender. Leave to cool.
4. Preheat oven to 180C and line a baking tray with baking paper.
5. In a large mixing bowl, mash together the tempeh, rice, beans, green onions, nutritional yeast and tahini. Season the mixture with paprika, tamari and pepper. Combine everything to a smooth mixture.
6. Form 10-12 patties and place on the baking tray. Refrigerate for 15-20 minutes, then bake in 180C for about 30-40 minutes. Turn the cakes half way through baking and bake until firm to touch.