Vegan Burger Series: Episode Three – Portobello Bagel with Tempeh Bacon and Garlic Cream Sauce

I hope you are drooling by now! I certainly was as the kitchen was filled with the smell of marinated mushrooms and frying tempeh bacon! For my third episode in this vegan burger series I thought I would attempt a classic, but put a modern twist to it. Those portobello burgers offered as the veg option in many pubs in the U.K always come with ‘goats cheese’ or ‘blue cheese dressing’ to jazz up what they think is rather dull meal and as you can imagine – this is somewhat of a thorn in the side of many a vegan. So my version of this simple dish has all the jazz you can handle, without relying on fatty animal products and a taste that will rival any greasy meat burger out there!

Makes: 4 Burgers

• 4 portobello mushrooms
• 4 plain bagels
• 2 large tomatoes
• A few large leaves of lettuce
• 1 avocado
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• 1 bunch of fresh flat-leaf parsley
• Salt and pepper

Tempeh Bacon:

• 1 pack of tempeh (I used plain)
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 1 teaspoon soy sauce
• 1 teaspoon tabasco sauce
• 1/2 teaspoon each of cumin, garlic and onion powder, paprika and pepper

Garlic Cream Sauce:

• 1/3 pack of mori-nu soft silken tofu
• 10 cloves garlic, peeled and gently crushed
• 1 bunch fresh flat-leaf parsley
• 1 tablespoons Dijon mustard
• Juice of one lemon
• 1 tablespoon olive oil
• Salt and pepper

Our own window sill tomatoes!

Method:

For the mushrooms: In a large shallow container whisk together the vinegar, olive oil, mustard, thyme, parsley salt and pepper. Once combined, place the mushrooms in the container and turn a few times to get them coated nicely. Leave aside to marinate whilst you prepare the bacon and sauce.

For the tempeh bacon: Slice the tempeh into thin strips. In a smaller container mix together the maple syrup, olive oil, soy sauce, tabasco and all the spices. Lay the slices of tempeh in the marinade for a few minutes. Heat some oil in a pan and fry the slices for a minute on each side or until crispy and browned.

For the garlic cream sauce: Add to a food processor the tofu, lemon juice, mustard, parsley, salt and pepper. In a small pan heat the olive oil and fry the garlic cloves until they are just golden brown, but don’t burn them. Pour the oil and garlic into the processor and blend until you have a creamy lovely sauce!

Now that you have your sauce and bacon, you can grill the mushrooms. I just used a normal pan, but if you have a grill or barbecue – even better! Grill or fry the mushrooms on high heat for about 6 – 8 minutes on each side. It smells amazing!

Now assemble the burger! Slice and toast the bagels, slice the tomatoes and avocado. Start with the lettuce, then tempeh, (this will stop the juices going through the bottom bagel!) then avocado, mushroom and tomato. Spread the garlic cream sauce on the other bun and you’re done!