300g frozen tempeh (defrosted and cut into 4 x 10cm squares)
1 tbsp gochujang spice paste
1 tbsp soy sauce
2 tsp sugar
4 brioche burger buns
1 baby gem lettuce (torn)
1 beef tomato (sliced)

For the slaw
75g finely shredded kale
3 tbsp prepared guacamole
2 tbsp vegan mayonnaise

For the ketchup
100ml good quality tomato ketchup
1 tbsp gochujang spice paste

For the mayo
75ml vegan mayonnaise
2 tbsp yuzu or lime juice and zest


 In a bowl, mix the spice paste, soy sauce and sugar. Add the squares of tempeh, mix well, cover and leave overnight in the fridge.
Mix the ingredients for the slaw together in a bowl.
Mix the ingredients together for the ketchup and for the mayonnaise.
Remove the tempeh from the marinade.
Heat a grill or grill pan and cook the tempeh for 3-4 minutes on each side until golden.
Toast the buns. Assemble the burger with the lettuce, sliced tomatoes, and the kale-slaw, then top with the grilled tempeh burger.
Top with the bun lid and lightly press down.
Serve with the ketchup and mayonnaise and some sweet potato fries.

Vegetarian Express

Features more veg
Features more veg