For avocado mayo, blend aquafaba, sunflower oil, mustard, and salt until well mixed. Add avocado and blend until smooth.
Slice tempeh into thin rectangles and brown in olive oil. Assemble canapés with avocado mayo, kimchi, and cilantro.
For pecan romesco canapés: Peel roasted peppers and tomatoes, blend with pecans, olive oil, salt, and pepper. Top with a cucumber ribbon secured with a skewer.
We put together the sandwiches with a little sauce and a slice of cucumber wrapped around a skewer on top.
