Inspired by a childhood favourite of Lauren Toyota’s (you know her as @hotforfood), this hearty plant-based sandwich ups the ante with battered tempeh and a generous helping of vegan tartar sauce. Avocado and pea shoots line our fluffy Millet and Chia buns for a fresh bite.
Mix the water, apple cider vinegar, lemon juice, and seasonings in a bowl and marinate in the fridge for an hour.
In a small pan, heat the frying oil to 375F, if you drop a bit of batter into the oil and it bubbles it’s ready.
To make the batter: combine the dry ingredients in a large bowl and gently whisk in club soda until the batter is smooth.
Pat dry your tempeh slices and dip into the batter to fully coat. Allow the excess to drip off.
Fry the battered tempeh until golden brown on both sides, approximately 4 minutes per side and drain on paper towel when complete.
To make the tartar sauce: mix together the mayonnaise, pickles, lemon juice and dill.
On toasted buns, spread a generous layer of tartar sauce and pea shots, top with the tempeh and repeat!