TEMPEH BREAKFAST STACKS
SERVES 4 STACKS
3 tbsp (45 ml) vegetable broth
3 tbsp (45 ml) dry white wine, or additional broth
2 tbsp (30 ml) tamari
2 tsp liquid smoke
4 tsp (27 g) (0.94oz) pure maple syrup, divided
4 tsp (20 g) (0.71oz) Dijon mustard, divided
1 tsp organic ketchup
1⁄2 tsp toasted sesame oil
Salt and pepper
8 ounces (227 g) tempeh, simmered, (store bought) cut in half laterally, then vertically to make 4 patties
2 tbsp (30 ml) olive oil
2 tbsp (20 g) (0.71oz) minced onion
1⁄4 cup (56 g) (2oz) vegan mayonnaise
2 tbsp (15 g) (0.53oz) nutritional yeast
1 to 2 tbsp (15 to 30 ml) white wine vinegar
High heat neutral-flavoured oil, for cooking
2 English muffins, split and toasted
2 cups (40 g) (1.4oz) baby arugula, divided
8 (1⁄2 -inch, or 1.3 cm) slices of tomato
NUTRITIONAL VALUES
Calories: 627kcal
Fat: 43.7g (6.4g S.Fat)
Carbs: 29.8g
Protein: 18.3g
Sugar: 5.7g
Sodium: 869mg
METHOD
In an 8 x 11 inch (20 x 28 cm) dish, combine the broth, wine (if using), tamari, liquid smoke, 2 teaspoons maple syrup and mustard, ketchup, and sesame oil. Season with salt and pepper and stir to combine. Marinate the tempeh for 1 hour or up to 24 hours in the fridge.
In a small skillet over medium heat, heat the olive oil. Cook for 3 to 5 minutes, or until the onion is translucent. Add the mayonnaise, nutritional yeast, 1 tbsp (15 ml) vinegar, and the remaining 2 tsp maple syrup and mustard to a small blender. Blend until smooth. Taste and adjust with more vinegar if necessary. Restart the process. Return the sauce to the small skillet and keep it warm with the residual heat. If not, gently heat over low heat. Season with salt and pepper to taste.
In a large skillet, heat a thin layer of oil over medium-high heat. Place the tempeh in the skillet and cook it carefully. It might splatter. Cook for 3–5 minutes, or until browned. Cook for 3 to 5 minutes on the other side, or until browned.
On each plate, place an English muffin, 12 cup (10 g) baby arugula, 1 tempeh patty, and 2 slices tomato. Season the tomatoes with salt and pepper to taste. Serve with the sauce drizzled on top.
In a small skillet over medium heat, heat the olive oil. Cook for 3 to 5 minutes, or until the onion is translucent. Add the mayonnaise, nutritional yeast, 1 tbsp (15 ml) vinegar, and the remaining 2 tsp maple syrup and mustard to a small blender. Blend until smooth. Taste and adjust with more vinegar if necessary. Restart the process. Return the sauce to the small skillet and keep it warm with the residual heat. If not, gently heat over low heat. Season with salt and pepper to taste.
In a large skillet, heat a thin layer of oil over medium-high heat. Place the tempeh in the skillet and cook it carefully. It might splatter. Cook for 3–5 minutes, or until browned. Cook for 3 to 5 minutes on the other side, or until browned.
On each plate, place an English muffin, 12 cup (10 g) baby arugula, 1 tempeh patty, and 2 slices tomato. Season the tomatoes with salt and pepper to taste. Serve with the sauce drizzled on top.
