Monthly Vegan Recipes
by X-tine Goodreau

Herbed Tempeh Cakes - makes 3 large or 4 smaller cakes

• 3 large garlic cloves, coarsely chopped
• ¼ large onion, coarsely chopped
• 6 large sundried tomatoes, reconstituted & coarsely chopped
• ¼ cup pine nuts
• ¼ cup loosely packed fresh oregano leaves
• 2 T Italian parsley, chopped
• 2 T Sevillano olives (or other green olives) coarsely chopped
• 1 T flaxseed, ground
• 1 T nutritional yeast
• 1 T stone-ground Dijon mustard
• 3 T apple cider vinegar
• 1 tsp. tamari or shoyu
• 1 tsp. caraway seeds
• ½ tsp. paprika
• ½ tsp. black pepper
• 8-ounce package of tempeh (I like Wildwood brand the best, Onion-Herb flavor works well in this recipe)

Preheat oven to 375 degrees. Lightly oil four of the cups on a muffin pan (with extra large-sized cups) and set aside. Place all ingredients except for tempeh in a food processor or blender. Pulse until coarsely combined. Crumble in the tempeh and pulse again until well combined, but still somewhat chunky in texture. (Do not over mix into a pasty consistency). Divide mixture evenly into three or four of the oiled muffin cups. Press mixture firmly into each cup, completely flattening and smoothing out the tops of the mixture. Place pan in pre-heated oven for 30 minutes or until lightly browned. Serve warm with a dollop of Vegenaise and organic ketchup on the side, or with Gingered-Mango Salsa.