Sweet Potato Tempeh Cakes
These sweet potato tempeh cakes are simple, flavorful, and have a variety of uses. You can use these for a quick snack, toss them on salads, enjoy them with some veggies or zoodles, or even as a yummy savory vegan breakfast!
This recipe is for those who are tired of eating plain baked sweet potato and at a loss for what to do with the rough texture of tempeh.
Can anyone else relate?
The only thing you have to worry about with this recipe is eating too many of these!
INGREDIENTS
6 oz sweet potato
6 oz tempeh
¼ tsp each garlic powder, onion powder, salt, ginger, oregano
Pinch of cayenne pepper
2 tablespoons chopped parsley
½ tablespoon salt
NUTRITION FACTS
Makes 2 servings
Per serving:
Calories 283
Fat 9.3 g
Carbs 30.1 g
Protein 21 g (35%)
INSTRUCTIONS
- Bake sweet potato whole at 350 degrees until SUPER tender
- Boil tempeh for 15 minutes in water or broth
- Remove sweet potato skin and mash sweet potato
- Chop up tempeh in as tiny pieces as you can
- Combine all the spices in a small bowl
- Mix all ingredients EXCEPT sesame seeds in a bowl and combine very well ( I like using my hands)
- Scoop about 1.5 tablespoons into your hand and form into patties
- Line the baking tray with foil and use non-stick spray or use parchment paper.
- Place the patties on the sheet, top with sesame seeds, bake for 15 minutes
ENJOY!
Recipe created by holistic vegan chef Sandy Nasif. Available for meal prep in Nashville, TN.
See more of her work here https://www.instagram.com/iamloveandvegan.
Sounds yummy. Thanks