Tempeh Benedict with green asparagus

Ingredients for 4 servings:

• 500 g asparagus, green
• 2 rolls (toast rolls)
• some salad mix
• some dressing of your choice for the rest of the salad (see preparation)
• salt and pepper
• some oil for frying
• some margarine to spread on the toast rolls
• 300 ml water
• 4 tbsp nutritional yeast
• 3 tbsp cornstarch
• 1 tbsp margarine
• 1 tbsp lemon juice
• 1 tbsp nut butter (from cashews or almonds)
• 1 tsp Kala Namak
• 1 tsp agave syrup
• salt and pepper
• 400g tempeh
• 4 tbsp soy sauce
• 3 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 2 tsp liquid smoke

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

with homemade vegan hollandaise sauce

Cut the tempeh block in half and then halve it again lengthwise to create 4 “steaks.” Mix the remaining tempeh ingredients into a marinade, pour it over the tempeh, and marinate for at least 30 minutes. Heat a little oil in a pan and fry the asparagus over medium heat for 10-12 minutes on all sides. Season the asparagus with salt and pepper. Remove the tempeh from the marinade, pat dry, and fry in a pan over medium heat for 4 minutes on each side. Finally, pour the remaining marinade over the asparagus and let it caramelize. Combine the sauce ingredients in a blender and cook in a small saucepan until the sauce thickens. Season the sauce with salt and pepper to taste. Halve the bread rolls, toast them, and spread them with margarine. Then top the rolls with a few lettuce leaves, the tempeh, and the asparagus spears, and pour the sauce over them. Dress the remaining salad with a dressing of your choice and serve.