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Ridiculously simple, very nutritious, and utterly delicious. This burger is the perfect Friday night dinner.
Recipe by Better Nature
6 teaspoons extra virgin olive oil or any oil of your choice
1 pack (180g) Smoky Tempeh Rashers
2 portobello mushrooms
2 seeded burger buns sliced into two
½ gem lettuce sliced into leaves
1 finely sliced small tomato
2 slices vegan cheese
3 tablespoons vegan mayo
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
½ teaspoon salt
½ clove of crushed garlic
1 tablespoon lemon juice
Heat half of the olive oil in a large pan over medium-high heat.
Add the Tempeh Rashers and cook for 5 minutes on either side until browned.
Heat the other half of the olive oil in another large pan over medium-high heat.
Add the two portobello mushrooms and cook for 5 minutes on either side until soft and browned.
Lightly toast the burger buns to your liking.
Mix the vegan mayo, cayenne pepper, smoked paprika, salt, garlic and lemon juice together in a bowl until they form a consistent mixture.
Once the rashers, mushrooms, burger buns and spicy garlic mayo are ready, you can create your burger.
Place the lower buns first, followed by the lettuce leaves, the vegan cheese slices, the tomato slices, the portobello mushrooms, a generous spoonful of spicy garlic mayo, the Tempeh Rashers, and finally the top buns.
If you aren't sure how to cook tempeh or are looking for some inspiration, download this Tempeh Cookbook. You'll discover our favourite natural recipes, along with some fun tempeh facts and surprising activities