Ingredients
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For the Kimchi Mayo:
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1/2 cup vegan mayonnaise
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1/4 cup vegan kimchi, finely chopped
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1 tablespoon kimchi juice (from the kimchi jar)
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1 teaspoon Sriracha sauce (adjust to taste)
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For the Marinated Tempeh:
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8 ounces tempeh, sliced into thin strips
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon sesame oil
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1 tablespoon maple syrup
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1 clove garlic, minced
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1 teaspoon grated fresh ginger
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For the Burger Assembly:
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4 gluten-free burger buns
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1 Vegan kimchi (for topping)
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1 Sliced cucumber
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1 Sliced red cabbage
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1 Fresh cilantro leaves
Directions
To assemble each Vegan Korean Kimchi Burger, start with the bottom half of a toasted gluten-free bun. Spread a generous amount of the Kimchi Mayo on the bun.
Place the grilled tempeh strips on top, followed by vegan kimchi, sliced cucumber, red cabbage, and fresh cilantro leaves. Complete your burger with the top bun.
Serve immediately and experience the spicy, umami, and crunchy goodness of Korean-inspired flavors in every bite!
Adjust the Sriracha sauce in the Kimchi Mayo to control the level of spiciness according to your preference. Enjoy your spicy Korean burger!
Steps
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1
Done
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In a small bowl, prepare the Kimchi Mayo by combining vegan mayonnaise, finely chopped vegan kimchi, kimchi juice, and Sriracha sauce. Mix well and set it aside. |
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2
Done
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In a separate bowl, whisk together the soy sauce, sesame oil, maple syrup, minced garlic, and grated ginger to create the marinade for the tempeh. |
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3
Done
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Place the tempeh strips in a shallow dish and pour the marinade over them. Ensure each strip is well coated. Allow the tempeh to marinate for at least 15 minutes, turning once halfway through. |
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4
Done
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Preheat a grill or grill pan over medium-high heat. |
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5
Done
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Grill the marinated tempeh strips for about 2-3 minutes on each side, or until they develop grill marks and become slightly crispy. |
