Vegan Burger


  • 1 cup of chopped tomatoes
  • 1/3 cup of apple cider vinegar
  • 1/4 cup of maple syrup
  • 2 tbs of molasses
  • 2 tbs of smoked paprika
  • 1 tbs of stone ground mustard
  • 1 tbs plus 1 tsp of garlic powder
  • 1 tsp of pink himalayan salt
  • 1 tsp of black pepper
  • 1 tsp of coconut sugar
  • 1/8 tsp of cayenne pepper
  • 1/2 cup of chopped pineapple
  • 8 oz of flaxseed tempeh
  • julienne peeled carrots
  • thinly sliced purple cabbage
  • thinly sliced dill pickles
  • vegan mayo
  • pink himalayan salt
  • black pepper
  • white vinegar


  1. In a small pot on medium heat add chopped tomatoes and simmer for 20 minutes. Once time is up pour tomatoes into a blender or food processor and blend until smooth

  2. Add seasonings and blend until all components are well combined. Place 1/2 cup of sauce aside and place remaining sauce into a glass dish of choice

  3. Preheat oven to 350°. Add pineapples into dish along. Chop up tempeh and add to dish as well

  4. Bake in oven for 2 hours stirring occasionally adding extra sauce every time

  5. For slaw combine ingredients to taste. Once time is up remove dish from oven and allow 10 minutes to cool

  6. Serve on whole wheat buns and top with slaw and enjoy

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