Tempeh ‘Crab’ Cakes with Horseradish-Dill Mayo [Vegan, Gluten-Free]

• 1 Tbs. flaxseed mixed with 3 Tbs. warm water
• One 8 oz. package of gluten-free tempeh
• 2 Tbs. safflower oil, divided
• 1 bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 3 scallions, finely chopped (reserve some greens for garnish)
• 1 clove garlic, minced
• ¼ cup vegan mayonnaise
• 2 Tbsp. fresh parsley, chopped
• Zest of one lemon
• Juice of ½ a lemon
• 1 Tbs. baking powder
• 1 tsp. gluten-free vegan Worcestershire sauce OR
• ½ tsp. gluten-free tamari and ½ tsp. balsamic vinegar
• 2 tsp. dry mustard
• 1 Tbs. Old Bay Seasoning
• 2 tsp. kelp or dulse flakes
• 1 tsp. garlic powder
• Salt and pepper to taste
• A dash of cayenne pepper
• 1/3 – ½ cup corn flake crumbs or gluten-free bread crumbs
• ¼ cup vegan mayonnaise
• 2-3 tsp. prepared horseradish
• 1 tsp. dried dill
• 1 tsp. hot sauce
• Scallion greens and lemon slices for garnish

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