To start, the tempeh can first be steamed for added flavor and texture; however, if you are short on time, the tempeh can simply be smothered in BBQ sauce and then either grilled or pan-fried.

Note: Depending on the shape of the initial tempeh, how it will need to be cut will vary. In the end, you are just looking to have 4 evenly cut, somewhat thinner, pieces of tempeh, that will fit a hamburger bun.

To steam the tempeh, place the pieces into a steamer and let steam for approximately 15 minutes. Once done, remove the tempeh and place onto a small plate. Using a fork, poke small holes in the tempeh on both sides and set aside.

Next, in a wide shallow dish, combine together the tamari, mirin, garlic and onion powder Add the tempeh, turning to coat it with the marinade, cover and set aside for at least 30 minutes or overnight.

Once the tempeh has been marinated, generously coat each piece, on both sides, with the barbecue sauce. For the sauce, you can either make your own Barbecue Sauce, or you can use a quality pre-made sauce.

To cook the tempeh, heat a grill over medium heat and let cook for 4 to 5 minutes on each side, or until nicely browned. Alternately, heat a couple of teaspoons of oil in a fry-pan over medium heat and pan-fry the tempeh for 3 to 4 minutes on each sides. The tempeh is done once it has heated all the way through and nicely browned on both sides.

For this recipe, the Emerald City flavored sauerkraut from Firefly Kitchens goes really well; however, if you have the time, feel free to make and use your own Sauerkraut. This Red Cabbage & Apple Kraut also goes very well with this burger.

For the sriracha mayonnaise, simply combine together 2 to 3 tablespoons of sriracha with a vegan mayonnaise and mix to combine.

Dress the buns with the sriracha mayonnaise and then assemble the burgers as desired. Also note that while these toppings are great the toppings are essentially endless, so feel free to experiment.