For the Cakes:

8 ounces tempeh (use the nori tempeh if you can find it, but plain soy tempeh is fine, too)

1 cup water

1 tablespoon soy sauce

1 tablespoon olive oil

1 bay leaf

3 tablespoons Vegenaise

1 tablespoon whole-grain mustard (stone-ground Dijon works, too)

1 tablespoon hot sauce

1 tablespoon red wine vinegar

1/4 cup very finely chopped red bell pepper

3/4 teaspoon ground ginger

1/2 teaspoon dried oregano

1/2 teaspoon salt

Fresh black pepper

1 1/2 cups panko breadcrumbs, plus extra for dredging

1 finely chopped nori sheet or 1 tablespoon kelp granules (optional, if you like a little fishiness, which I don’t)

Oil for panfrying

For the Remoulade:

2 tablespoons Vegenaise

1 tablespoon whole-grain mustard (stone-ground Dijon works, too)

1 tablespoon hot sauce

2 teaspoons capers (try not to get too much brine)

For Serving:

Lemon wedges