Easy Vegan Tempeh Burgers
Ingredients
- 1 (8 oz) 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
- 2 teaspoons olive oil (optional)
- 2 tablespoons flour
- Salt to taste
Preparation
Gently boil the tempeh block for 5 minutes to reduce bitterness and rinse under cold water
Use hands to crumble the tempeh into mince-like pieces
Sauté the onion in a little olive oil or vegetable broth until softened
Add the sautéed onion to the tempeh crumbles
Crumble the bread 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 evenly into the tempeh mixture
Add flour and salt to taste, then mix well
Form the mixture into 5 to 6 burgers about 1/2 to 3/4 inch thick
Bake on a lined sheet at 375°F until golden brown, flipping halfway, for about 20 minutes, or cook in a little oil in a non-stick fry pan
Notes
This recipe is gluten-free with appropriate ingredient choices and has an oil-free option by using vegetable broth for sautéing
Whole grain bread is suggested, but most types of bread will work
