Delicious Tempeh Burgers with Smoky Spices
Ingredients
- 1-8oz block tempeh
- 1 small onion
- a little olive oil or veggie broth
- 2 slices bread
- 3/4 tsp smoked paprika
- 3/4 tsp chili powder
- 3/4 tsp chipotle powder
- 3/4 tsp garlic powder
- 1-1/2 tbsp nutritional yeast
- 1 tbsp gluten-free tamari or soy sauce
- optional 2 tsp olive oil
- 2 tbsp flour
- salt to taste
Preparation
Gently boil the 1-8oz block of tempeh for 5 minutes to reduce bitterness.
Rinse the tempeh under cold water.
Use hands to crumble the tempeh into mince-like pieces.
Sauté 1 small onion in a little olive oil or veggie broth.
Add the sautéed onion to the tempeh crumbles.
Crumble 2 slices of bread into small chunks and add to the tempeh crumbles. Note: Whole grain bread was used, but most types will work.
Add 3/4 tsp smoked paprika, 3/4 tsp chili powder, 3/4 tsp chipotle powder, 3/4 tsp garlic powder, 1-1/2 tbsp nutritional yeast, 1 tbsp gluten-free tamari or soy sauce, and optional 2 tsp olive oil.
Use hands to incorporate the spices into the tempeh crumbles.
Add 2 tbsp flour and salt to taste.
Form the mixture into about 5-6 burgers, approximately 1/2-3/4 inch thick.
Either bake on a lined sheet at 375F until golden brown, flipping halfway through (about 20 minutes), or cook in a little oil in a non-stick fry pan.
