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.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!