Recently, I was asked by my wonderful living companion if I would make him a meal with tempeh, which he’d never had before. Although my standby recipe with tempeh is mock tuna, he isn’t so much a fan of the idea of tuna, and requested I try something different.
So after searching various recipes, I combined my favourite aspects of two of them. One was the basic Tempeh Lettuce Tomato, or TLT, from VegWeb. The other was an oven-baked marinated tempeh dish. Using the sandwich idea and the marinade tips, I came up with a makeshift kind of tempeh burger.
Directions:
-Cut up the tempeh into the desired size of strips or pieces.
-Mix together 2 tablespoon soy sauce, 1 1/2 tablespoons apple cider vinegar and 2 teaspoons honey or agave nectar.
-Add the tempeh to the marinade and rotate it every 15-20 minutes, for up to an hour, until it has soaked in.
-Optional: toast burger buns. Then add your choice of toppings. We used ketchup, mustard, egg-free mayonaise, tomatoes, onions, lettuce and avocado.
