smokey tempeh sliders

i am in love...

with these sliders - i know i say this a lot, but really, these are incredible.

plus, they are so much fun to eat - mini foods are just so adorable.

this was my first time preparing tempeh, i have no idea why i allow certain foods to intimidate me. 

i watch from the sidelines, let everyone else play for a little while - then when i gather up the courage i go for it.  this is after a few packages of tempeh have been thrown out because i didn't muster up the courage soon enough - expired, good as gone.

well, i'm glad i took the leap into tempeh making - seriously guys, if you too have been intimidated don't be. preparing tempeh is super easy and fun - you just have to plan a little ahead for marinating.

really, do it - make that tempeh work for you!

apparently i was extra motivated this weekend despite being a little under the weather - i even made my own little slider rolls!

this was my game plan:

1. prepare the marinade and slice your tempeh - allow to marinate in the fridge for at least 4 hours

2. get your slider dough going and allow to rise

3. pick up the little sis and head down to the multicultural fair and get amazing food prepared by local immigrants and watch amazing burundi drummers and classic asian dancing

4. get home, shape dough- set for 2nd rise & roast beets while oven is pre heating for sliders

5. prep all remaining ingredients, pan fry tempeh & bake slider buns

6. assemble & enjoy

it seems like quite a few steps, but really with proper planning it's a piece of cake. you will be super pumped that made these - you could even skip making your own slider rolls and buy a few or sub in a big bulkie roll - but the sliders are super cute so you should make these unless you are really pressed for time. i won't judge.

the roasted beet, golden shredded carrot and arugula were the perfect match to the smokey tempeh.

a little siracha sauce & veganaise pushed these sliders to a whole nother level of awesomeness!

serve these cuties up at a party or have a couple for lunch. i don't care how you serve, just make sure you get these in your belly as soon as possible. yes. they are that good - justin had these for lunch and dinner and that never happens.

Smokey Tempeh Sliders

makes 6 sliders

you will need:

for the slider buns

makes 6 mini slider rolls
3/4 cup warm water (120*)
2 tsp dry active yeast
1 1/2 -2 cups spelt flour
1/2 tsp salt
1 tsp liquid sweetener of choice (maple syrup, agave. honey)
1 tsp black and tan sesame seeds

1 tsp pink Himalayan sea salt
1 tbsp melted butter

for the tempeh

1 package of  tempeh, thinly sliced/shaved

2 tsp liquid smoke

2 tbsp apple cider vinegar

1/4 cup tamari

3 cloves garlic- smashed and roughly chopped

2 tbsp maple syrup
1 tsp vegan better than beef bouillon (or vegan Worcestershire) + 1 cup of water or 1 cup vegetable stock

toppings:

shredded carrots - golden  (1 carrot)

handful arugula

 1 tomato - thinly sliced

1 small beet, scrubbed & thinly sliced into 6 rounds - roasted
olive oil

1 tbsp sriracha
1/4 cup veganaise

assembly:
for the min slider rolls
sprinkle yeast in the bottom of  medium bowl - add warm water and allow to sit for 10 minutes until yeast is bubbly/foams. with a wooden spoon or your hand, mix 1 1/4 cups of flour, salt & sweetener into the yeast mixture - turn onto a lightly floured surface. knead the remaining 1/2 cup of flour into the dough until the dough becomes smooth, 7-8 minutes  - please note the dough will not seem to have a lot of elasticity to it. place dough ball in a oil bowl and cover - allow to rise until double in size.
pre heat oven to 425*
line a baking sheet with parchment - after 1st rise shape dough into 6 equal rolls. cover and allow to rest & rise for an additional 20 minutes.
after 2nd rise, melt vegan butter.
 with a sharp knife score the top of each roll with an x. brush the tops of the rolls with the melted vegan butter. sprinkle with sesame seeds & Himalayan salt.
bake in pre heated oven for 12 - 15 minutes.
remove and allow to cool. rolls can be made up to 1 day in advance - dough can be made up to 5 days in advance and stored in the fridge until ready to use.

the marinated tempeh
In a shallow baking dish combine all marinade ingredients - place the sliced tempeh in the dish ensuring all pieces of tempeh are immersed in the marinade. Allow to marinade for at least 30 minutes // can be made a day in advance.

Roast your beets while the oven is preheating for your bread - roasting time 15 minutes.
To roast your beets, toss the beet slices in canola or olive oil and spread on a small baking sheet.

In a small bowl mix the sriracha and veganaise


assembly of  the sliders
In a large skillet, pan sear/braise tempeh in half the marinating liquid, braise until liquid is mostly evaporated + flip the tempeh. Once all the tempeh is flipped, pour remaining half of marinade over tempeh and sear/braise until all liquid is gone and tempeh is golden/has a nice sear.

Cut the slider roll in half lengthwise
Spread a bit of the sriracha veganaise on the top half of the roll , top with arugula. place a few slices of the tempeh on the bottom half of the slider roll and top with tomato, a bit of shredded carrot & a beet slice. put the two halves together.
assemble all 6 sliders & serve.

enjoy!

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