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1
Heat a large skillet over medium heat.
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2
Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt.
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3
Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions.
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4
They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat.
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5
Keep cooking until they are at the desired state.
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6
This usually takes between 25 and 35 minutes.
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7
Let cool.
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8
Preheat the oven to 375 degrees.
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9
Cut the brussels sprouts in half from top to bottom, keeping the two halves close together.
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10
If you dont , you will have to search for a pair that fits well together after they have roasted.
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11
Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade.
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12
Taking one complete brussels sprouts pair at a time, dip both halves in the marinade.
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13
Remove and let sit cut side down on a parchment lined baking sheet.
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14
Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
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15
Prepare a second parchment lined baking sheet.
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16
Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes.
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17
Remove the tempeh and set them up without touching on the baking sheet.
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18
If there is any reserved marinade, brush over the remaining pieces.
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19
Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more.
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20
Cool onions, brussels sprouts and tempeh for assembly.
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21
Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this).
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22
Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
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23
Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.
