Product Review: Follow Your Heart Tartar Sauce, Horseradish Sauce, Caesar Dressing, & Citrus Poppy Seed Dressing

Follow Your Heart has come out with a bunch of new products lately including a variety of salad dressings like creamy garlic, honey mustard, lemon herb, Caesar, sesame dijon, sesame miso, thousand island, oil-free French dijon, oil-free citrus poppy seed, oil-free tamari miso, and the list just keeps going on. They now also have sauces and marinades like barbeque sauce and balsamic vinaigrette sauce. Also new is their own sour cream and cream cheese. Of course, there is always their line of cheeses and vegan mayonnaise varieties.

From Vegenaise, they have made a variety of different sauce like the tartar sauce, horseradish sauce, and pesto mayonnaise. I have to admit, I fan girl-ed a bit when I heard and saw Follow Your Heart come out with so many new products at once (so awesome). I found the tartar sauce, horseradish sauce, and a bunch of their salad dressing at my local grocery store in Chicago, Treasure Island. I'm sure they are at health food stores and Whole Foods around the nation by now. 

The tartar sauce is not bad. It's not as good as the horseradish sauce, but it isn't anything I would say is super special. If you want convenience, this is your sauce for vegan seafood-y type things like my tempeh crab cakes. I liked my lemon dill tartar sauce better. You could easily make it with Vegenaise too.

The horseradish sauce is pretty tasty. I'm a fan. Once again, this is purely for convenience I would imagine because you could just make this yourself with some vegan mayo and horseradish. Out of these two sauces, if you are going to try one, I recommend picking up this one. It's tangy and delicious.

Now, I've tried two of their new salad dressings, the Caesar and the citrus poppy seed. I really enjoyed the Caesar. I'm not sure if there are even other vegan Caesar dressing on the market, but this did not disappoint. I would most definitely buy this dressing again. I have my own Caesar dressing, but this is a quicky solution. The citrus poppy seed was kind of your run of the mill poppy seed dressing. Nothing too special. It is nice that it is oil-free. I wasn't over the moon about this dressing and probably wouldn't buy it again in order to try one of the others Follow Your Heart just came out with.

Tempeh Crab Cakes

For a brunch party with some friends, I made these tempeh crab cakes. I've had tofu ones before at restaurants and made them from The Conscious Cook as well. I wanted to kind of change it up with tempeh. I admit, I don't often cook with tempeh. It's definitely something that has grown on me with time. If you have any great recipes with tempeh, send them over my way as I'd love to explore more recipes. My friend Emily blogged about our brunch over at her blog, Running On Vegan. Check it out!

Tempeh Crab Cakes

* Prep Time: 20-25 minutes
* Cook Time: 10-15 minutes
* Ingredients:

• 1 package (8 oz.) tempeh, finely chopped*
• 1/2 small yellow onion, finely chopped 
• 1/2 cup yellow and red bell peppers, finely chopped
• 1 green onion, finely chopped 
• 1 medium carrot, finely chopped
• 1 small celery stalk, finely chopped
• 2 cloves garlic, minced
• 1/4 cup lobster and oyster mushrooms, finely chopped*
• 5 tbsp vegan mayonnaise*
• 1/2 medium lemon, juiced
• 1/4 tsp vegan Worcestershire sauce*
• 1 "egg" replacer, follow box instructions*
• 2 tbsp nutritional yeast
• 1/2 tbsp Old Bay seasoning*
• 1/2 tsp dried mustard
• dash of cayenne, to taste
• salt and pepper, to taste
• 1/2 sheet nori, toasted, crumbled*
• 1/3 cup round crackers (like Ritz), crushed
• all-purpose flour, to dust
• peanut oil, to fry

* Recipe:

1. In a very large bowl, mix the tempeh with all the vegetables. Add in the condiments and spices. Mix well.
2. Over a burner, toast a sheet of nori on each side. Crumble into the bowl. Add the crackers. Mix contents well.
3. Heat a large skillet with peanut oil over medium heat.
4. On the counter, dust with flour. Form the crab cake mixture into medium sized balls. Flatten a bit and coat the entire crab cake in flour.
5. Fry on each side until completely golden.
6. Serve with vegan tartar sauce or horseradish sauce and coleslaw.

* Note: For tempeh, I used Lightlife Organic Garden Veggie Tempeh. I used dehydrated lobster and oyster mushrooms for this (rehydrated them for the recipe), but if you could find fresh ones, that would be best. For vegan mayonnaise, I used Earth Balance Olive Oil Mayo. Auntie's Naturals Organic Vegan Worcestershire Sauce is what I used in this recipe. I used Ener-G for my egg replacement. Old Bay seasoning is a seafood spice mix that is sometimes used in things like crab cakes. You can find it in your regular grocery store with the spices. Lastly, nori is the seaweed used to make sushi rolls. You can find it with Asian and Japanese products at your grocery store. 


For vegan tartar sauce or horseradish sauce, Follow Your Heart just came out with jars of both. If you can find them, I recommend the horseradish one. I really enjoy it! I also have a lemon dill tartar sauce recipe here on Vegan Miss.The coleslaw is a recipe of mine from when I made California Reuben Sandwiches a little bit ago.