Korean tempeh burger, kale-avocado slaw, gochujang ketchup
(Serves: 4)- 300g frozen tempeh (defrosted and cut into 4 x 10cm squares)
- 1tbsp gochujang spice paste
- 1tbsp soy sauce
- 2tsp sugar
- 4 brioche burger buns
- 1 baby gem lettuce (torn)
- 1 beef tomato (sliced)
Slaw:
- 75g finely shredded kale
- 3tbsp prepared guacamole
- 2tbsp vegan mayonnaise
Ketchup:
- 100ml good quality tomato ketchup
- 1tbsp gochujang spice paste
Mayo:
- 75ml vegan mayonnaise
- 2tbsp yuzu or lime juice and zest
Suitable for:
- Vegan
Made without:
Allergens:
- Made without nuts
- Made without dairy
- Cereal Gluten
- Soya
- Mustard
IMPORTANT Allergen Alert: Our allergen flagging criteria has changed. PDF downloads may now be inaccurate. Please disregard saved PDFs and always consult our Live Allergen Guide and physical product labels for the latest safety information.- Infomation may change: products are often reformulated by manufacturers
- Avoid cross contamination: use separate cooking vessels and utensils for special diets
| Nutritional Information |
Per 100g |
Per dish (266g) |
|---|---|---|
| Energy | 790 kj 188 kcal |
2101 kj 501 kcal |
| Fat | 8.3g | 22.1g |
| of which Saturate | 1.3g | 3.5g |
| Carbohydrate | 19.1g | 50.8g |
| of which Sugars | 6.8g | 18.1g |
| Fibre | 2.6g | 6.9g |
| Protein | 9.3g | 24.7g |
| Salt | 0.88g | 2.3g |
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct,
products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you
should always check product labels and not rely solely on the information presented here. In addition, when preparing
food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking
vessels and utensils must be used.
- 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.
Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using Beef.
- CO2 use
Saving 1800 g - Land use
Saving 9 m2 - Water use
Saving 885 L