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Tempeh Breakfast Stacks [Vegan]
Although we call this a breakfast stack, it also makes a terrific, quick-and-easy dinner if you’ve marinated the tempeh ahead of time.
Ingredients You Need for Tempeh Breakfast Stacks [Vegan]
How to Prepare Tempeh Breakfast Stacks [Vegan]
- Combine the broth, wine (if using), tamari, liquid smoke, 2 teaspoons of maple syrup and mustard, ketchup, and sesame oil in an 8 x 11 inch (20 x 28 cm) dish. Stir to combine and season with salt and pepper.
- Marinate the tempeh for 1 hour or up to 24 hours, refrigerated.
- Heat the olive oil in a small skillet over medium heat.
- Cook the onion for 3 to 5 minutes until translucent. Transfer to a small blender and add the mayonnaise, nutritional yeast, 1 tablespoon (15 ml) vinegar, and the remaining 2 teaspoons of maple syrup and mustard. Process until smooth. Taste and add the additional vinegar, if desired. Process again. Return the sauce to the small skillet: the residual heat should keep it warm. If not, heat very gently over low heat.
- Season to taste with salt and pepper.
- Heat a thin layer of oil in a large skillet over medium-high heat. Carefully put the tempeh in the skillet to cook. It may spatter. Cook for 3 to 5 minutes until browned. Turn over to cook the second side for 3 to 5 minutes, until also browned.
- Put an English muffin on each plate and top with 1/2 cup (10 g) of baby arugula, 1 tempeh patty, and 2 slices of tomato. Lightly sprinkle salt and pepper on the tomatoes.
- Drizzle with the sauce and serve.
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