Tempeh Breakfast Stacks Recipe
3 tablespoons (45 ml) vegetable broth
3 tablespoons (45 ml) dry white wine, or additional broth
2 tablespoons (30 ml) tamari
2 teaspoons liquid smoke
4 teaspoons (27 g) pure maple syrup, divided
4 teaspoons (20 g) Dijon mustard, divided
1 teaspoon organic ketchup
½ teaspoon 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 tablespoons (30 ml) olive oil
2 tablespoons (20 g) minced onion
¼ cup (56 g) vegan mayonnaise
2 tablespoons (15 g) nutritional yeast
1 to 2 tablespoons (15 to 30 ml) white wine vinegar
High heat neutral-flavoured oil, for cooking
2 English muffins, split and toasted
2 cups (40 g) baby arugula, divided
8 (½ -inch, or 1.3 cm) slices of tomato
1Combine the broth, wine (if using), tamari, liquid smoke, 2 teaspoons each of the 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.
2Heat 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 each of maple syrup and mustard. Process until smooth. Taste and add the additional vinegar, if desired. Process again.
3Return 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.
4Heat 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.
5Put an English muffin on each plate and top with ½ 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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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.