Towering Tempeh Club

As I was saying in my Garden Cocktail post yesterday Neil and I decided to recreate our amazing dinner from Friday night. The best part of our meal was the Vegan Club Burger towering with tempeh, tomato, avocado, sprouts, aioli and pistou. My version is a little different than Kismet’s but it was just as good…might I even say better?

Serves 2

Ingredients:

• 8oz marinated tempeh, sliced into for squares (marinate below)
• Tomato, thinly sliced
• Red Onion, thinly sliced
• Lettuce, thinly sliced
• 1/2 Avocado, thinly sliced
• 2-3 Burger buns (enough for 3 layers), lightly toasted
• Parsley Mayo (recipe below)

Tempeh Marinate:

• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 3 tablespoons olive oil
• 2 tablespoons reduced sodium soy sauce

Whisk together and toss with the tempeh. Allow to marinate for 30 minutes to over night.

Parsley Mayo:

• 2 tablespoons parsley, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon nutritional yeast
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon garlic olive oil (or regular)
• 1/2 tablespoon jalapeno, minced
• 2 heaping tablespoons of vegenaise

Use a mortar and pestle to combine the parsley, garlic, salt, pepper and nutritional yeast. Add the olive oil and work together to combine. Mix in the vegenaise. Note: if you do not have a mortar and pestle use a mini food processor.

Directions:
Preheat oven to 350. Place tempeh on a parchment lined baking and drizzle any extra marinate over the tempeh. Bake for 20 minutes. Remove from oven and allow to cool on the pan for 5 minutes.

Spread a dollop of mayo on the bottom bun top with lettuce, tomato, tempeh, another layer of bun, spread with a dollop of mayo, lettuce, onion, tomato, tempeh, avocado and top with the bun cover that has been spread with a dollop of mayo.