Bahn Mi Portobello Burgers
[Vegan]

For the Bahn Mi Portobello Burgers:

1. Cut the julienne carrot and cucumber strips up into smaller strips if they are too long, then place them in a glass bowl. Mix the vinegar, agave and salt together and pour into the glass bowl to cover the vegetables. Leave it in the freezer for at least an hour before using, but slightly longer is ideal.
2. Take the sliced tempeh and marinate it in the sesame oil, soy sauce, siracha and lime juice, you may add a little splash of water if the liquids do not seem to be enough to seep into all the tempeh slices. Leave for half an hour.
3. Preheat the oven to 390°F. De-stem and clean your portobellos with a paper towel, you may remove the gills if you wish. Cover them with the olive oil. Place them on a baking tray together with they marinated tempeh and bake for 15 minutes. Remove and set them aside to cool.
4. Place a generous dollop of nay-o on each portobello, on the gill side. layer cilantro, the pickles, the tempeh, sriracha and more coriander on two of the portobellos. Then cover with the remaining two nay-o-ed portobellos.
5. Eat warm! It gets messy. But a GOOD kind of messy.

For the Nay-O:

1. Blend all together to get a thick paste then refrigerate overnight to let the flavours mellow. It can keep for about three weeks.