Here’s a vegan and non-traditional spin on Korean “BBQ.”
I also tried this recipe with tofu and seitan in sub of tempeh, and they came out delicious! There will be extra marinade which can be stored and refrigerated for later use in other dishes.
I enjoyed this with a little spread of vegan mayo to give a little “Asian fusion” feel and highly recommend it.
Yields 2 sandwiches
1 package organic tempeh
4 slices of bread of choice
Organic Pea Shoots
sesame seeds, optional*
1/4 cup low-sodium soy sauce
1 clove garlic, minced
1/2 tsp ginger, finely minced
1/2 tsp red pepper flakes
1 tsp agave
Slice tempeh in 1/2 inch thick slices.
Whisk soy sauce, garlic, ginger, pepper flakes and agave in a large mixing bowl. Toss in tempeh slices to the marinade and let them bathe in the mixture for about 10 minutes.
Heat a little olive oil on a non-stick pan on medium high heat. Cook tempeh slices until they form a nice crusty exterior. Keep close watch as the soy sauce will burn. Set aside.
Toast bread slices and slab vegan mayo to one side of bread and start assembling. Add pea shoots in place of lettuce, a little something different. Add cilantro for extra flavor. Close sandwich, plate and enjoy!