Vegan Gluten-Free Tempeh Burgers
Ingredients
- 1 8oz block tempeh
- 1 small onion
- 2 slices bread
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon chili powder
- 3/4 teaspoon chipotle powder
- 3/4 teaspoon garlic powder
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon gluten-free tamari or soy sauce
- optional 2 teaspoons olive oil
- 2 tablespoons flour
- salt to taste
Preparation
Gently boil the tempeh block for 5 minutes to reduce bitterness
Rinse the tempeh under cold water
Use hands to crumble the tempeh into mince-like pieces
Sauté the onion in a little olive oil or vegetable broth
Add the sautéed onion to the tempeh crumbles
Crumble the bread slices into small chunks and mix into the tempeh crumbles
Add smoked paprika, chili powder, chipotle powder, garlic powder, nutritional yeast, tamari or soy sauce, and optional olive oil
Use hands to incorporate the spices into the tempeh crumbles
Add flour and salt to taste, mixing well
Form the mixture into about 5-6 burgers, each about 1/2 to 3/4 inch thick
Bake on a lined sheet at 375F until golden brown, flipping halfway, about 20 minutes
Or cook in a little oil in a non-stick fry pan
Notes
Use whole grain bread or a gluten-free alternative as preferred
For an oil-free option, use vegetable broth for sautéing and omit olive oil
