It didn’t take much to throw these together–which was good, because I didn’t have a lot of time–and with leftovers, the next day’s lunch is a breeze.
INGREDIENTS:
1 (8-ounce) package tempeh
1/4 cup low-sodium tamari
2 tablespoons mirin (Japanese rice cooking wine)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Liquid Smoke
DIRECTIONS:
Cut the tempeh in half, then slice each half into thinner slices. Steam the tempeh for 10-15 mins. In a small bowl, combine tamari, mirin, garlic powder, onion powder, salt, pepper and Liquid Smoke. Place half of the marinade in a shallow bowl or dish, then add steamed tempeh. Pour the rest of the marinade and be sure to coat the pieces thoroughly. Marinate in the refrigerator 30-60 mins.
When ready to prepare, heat a large nonstick skillet with 2 teaspoons of olive oil. Cook the tempeh–3-4 mins on both sides.
Serve on buns, or open face. Here are suggestions of toppings:
Guacamole or avocado slices
Tomato
Vegan cheese
Lettuce
Mustard
Ketchup
Sliced jalapeno peppers
Onions
Pickles
I liked mine with Veganaise, vegan cheese and tomato. The hubby and son liked guacamole, cheddar cheese and ranch dressing (I’ve only been able to convince them to be part-time vegans). Load up on your favorite ingredients and enjoy!
