Delicious Vegan Tempeh Burgers
Ingredients
- 8 oz tempeh
- 1 small onion
- A little olive oil or vegetable broth
- 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 (whole wheat, all-purpose, or gluten-free)
- Salt to taste
Preparation
Gently boil the tempeh block for 5 minutes to reduce bitterness.
Rinse the tempeh under cold water.
Use your hands to crumble the tempeh into mince-like pieces.
Sauté the small onion in a little olive oil or vegetable broth until softened.
Add the sautéed onion to the tempeh crumbles.
Crumble 2 slices of bread into small chunks and add to the tempeh mixture.
Add 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, and optional 2 teaspoons olive oil.
Use your hands to incorporate the spices into the tempeh crumbles.
Add 2 tablespoons of flour and mix well.
Add salt to taste.
Form the mixture into about 5-6 burgers, each about 1/2 to 3/4 inch thick.
Cooking
Bake the burgers on a lined sheet at 375°F until golden brown, flipping halfway through, about 20 minutes.
Alternatively, cook the burgers in a little oil in a non-stick fry pan until golden brown.
