TLT - Tempeh, Lettuce & Tomato

Serves 4

Ingredients

1 block tempeh

Marinade

2 tbsp shoyu

2 tbsp maple syrup

Zest and juice of 1 lime

1 clove garlic crushed and minced

1 red chilli chopped finely (keep the seeds in if you like it spicy)

1 tsp ground smoked chipotle powder or smoked paprika

1 tsp balsamic vinegar

3 tbsp water

3 tbsp corn flour

1 tbsp sesame seeds (white and a few black ones)

Sunflower or rapeseed oil for frying

4 burger buns (find the recipe for our Vegan Brioche Bun below)

100g salad or rocket leaves

2 tomatoes, sliced

½ red onion, sliced

4 tbsp tartare sauce (get the recipe here)

Method

1. Cut the tempeh into 10-12 thin slices.
2. Mix all the marinade ingredients in a shallow dish and taste, adjusting the balance of sweet, spicy, citrusy, piquant and salty, adding more of any of the seasonings as necessary, and a little more water if it is too concentrated.
3. Place the tempeh slices into a deep sided oven proof dish and pour the marinade over, add water to make sure the slices are just covered.
4. Place in the oven at 180C Fan for 30 minutes until the marinade is absorbed.
5. Mix the cornflour and sesame seeds together.
6. Dip the tempeh slices in cornflour and sesame seeds.
7. Fry the tempeh in a pan with a little sunflower oil till browned and crispy on both sides. Remove onto a plate lined with kitchen towel.
8. To assemble the TLT, cut the buns in half and spread the cut sides with mayonnaise.
9. Place some rocket leaves on the bun base.
10. Place a few slices of tempeh on to the rocket and a few slices of tomato, red onion, and a spoonful of sauerkraut and finally the bun top.

Tips

Tempeh can be kept in its marinade for up to 3 days in the fridge.

Brioche Buns

Ingredients

300g white bread flour

300g white spelt flour

1 tbsp dried active yeast

30g caster sugar

½ tsp salt

100ml water

120ml warm almond milk

120ml apple sauce

60ml sunflower oil

Method

1. In a measuring jug combine the water, warm almond milk, yeast and sugar, mix well and leave in a warm place for about 10 minutes for the yeast to start to bubble.
2. Pour the flours and salt into a large bowl and make a well in the centre. Pour in the milk and yeast, the apple sauce and oil. Using one finger stir in the liquid until the dough is coming together, then use both hands and start to knead.
3. Turn out the dough onto a lightly floured flat surface and knead, using your fingers to stretch the dough up and then gently fold back. It will be sticky to begin with so don’t be tempted to add too much flour, use a bread plastic scraper if the dough sticks to the work surface. Knead until smooth and elastic, usually about 10 minutes.
4. Place in an oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1 – 1½ hours, until doubled in size. Knock back the dough and leave it in the fridge to chill down for 1 hour or overnight.
5. For burger buns: Divide the dough into 12 to 16 and for doughnuts divide into 16. Shape into smooth long hotdog bun shapes.
6. Lay onto oiled parchment and leave to prove for 30 minutes until doubled in size. Make sure you cover them on top with oiled cling film to stop them drying out.
7. For burger buns bake at 220C for 10 to 15 minutes.
8. For doughnuts deep fry at 190C for 5 minutes until pale golden. Remove from the fryer and drain well, dip into fine caster sugar and leave to cool on a wire rack.

Filmed by Eat Pictures.