Burger with bacon

Serves: 250 grams tempeh yields 13 slices (1 cm each)

Ingredients:

Vegan Bacon:
250 grams  tempeh
4 tbsp. tamari (gluten free soy sauce)
2.5 tbsp maple syrup
3 – 4 tbsp. granulated onions
1.5 tsp. garlic powder
Liquid smoke
Closable plastic food bag

Wege Burger:
Gluten free burger buns
Lamb’s lettuce or any green salad
Sliced tomato
Sliced onion
Few slices vegan cheese (example: violife)

Step by step:

Vegan Bacon:

1. Cut tempeh into 1 cm slices.
2. In a bowl mix remaining ingredients.
3. With your hands coat each slice of tempeh in prepared marinate and place into the plastic bag.
4. Pour remaining marinate into the bag with tempeh, spray it with liquid smoke and zip it.
5.  Gently shake and move the bag to make sure all the pieces are equally coated.
6. Put it in the fridge overnight.
7. Heat up an aluminum pan.
8. Add oil, followed by the tempeh slices.
9. Fry tempeh on both sides until golden brown color.

Wege burger:

1. Heat up the oven to 220°C (with air flow).
2. Cut the buns lengthwise.
3. Cover each half with slice of cheese.
4. Place them on a baking tray and put into the oven.
5. Bake them for 5 to 10 minutes, until the buns start to crisp and chees begin to melt.
6. Take them out of the oven.
7. Put slice of onion, tomato and few leafs of lamb’s lettuce on half of the bun and cover with the other half and enjoy!

Step by step video: LINK