Tempeh Breakfast Stacks Recipe

Name: Tempeh Breakfast Stacks Recipe
Ingredients: 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

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Delicious Tempeh Breakfast Stacks with vegan mayo, arugula, and tomato slices. Perfect plant-based start to your day!

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Ingredients

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