Toppings of choice (I like vegan mayo and Asian slaw with these). * Percent Daily Values are based on a 2000 calorie diet. I’m surprised they turned out dry. This is happening both in the pan and in the oven. Cook 3-5 minutes, stirring regularly until onions start to brown. I'm Thomas, welcome to my blog! Corrected! In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. This recipe looks delicious! I haven’t, but what I usually recommend with veggie burgers is precooking them before grilling, just because they don’t tend to hold together as well as regular burgers before they’re cooked. © Copyright 2019 - Solo Pine. Lower the heat and allow the mixture cook at a low simmer for about 10 minutes. It can get a little sticky due to the sauce. I’ve used so many different ingredients as the base, and it always either falls apart or is too dry. The texture was too sticky . ENJOY! Let the sauce simmer for about 1 minute more, until it thickens up. Very few recipes get printed and put into my recipe folder but this one did. So instead I relied on smoked paprika and a touch of liquid smoke. After processing a few seconds, you should get a chunky purée. Teriyaki sauce is perfect! Pulse 5-7 seconds, or until the black beans are roughly mashed. Set aside for at least 5 minutes to thicken. With these I’d cook them in the skillet just a bit less than you normally would and then finish them on the grill. Using your hands, form 3 burger patties and place them on a plate lined with parchment paper. Tag @fullofplants on Instagram and hashtag it #fullofplants, Your email address will not be published. Hi Thomas, I am having some trouble with the burger falling apart. Thanks you :). Tamari should work just fine! :). Thanks for the rating! I didn’t make the sauces and used some bottled ones I already had- Primal Kitchen Garlic Aioli Mayonnaise and Sky Valley General Tso Sauce. Looks really GOOD, I wanna try this recipe, it looks SO good! Tempeh adds protein and more texture to the burgers. Our Organic Tempeh is high in protein, versatile, and made with simple ingredients you know and love. Six years and nearly 900 recipes into blogging and I finally share this news. You normally wouldn’t be able to do this, because eating raw tempeh is a bad idea. Very good taste. Very good burger. These veggie burgers can be made in the oven or on the stovetop. I love tempeh!! I finally made these burgers. Cook them for about 5 minutes on each side, until lightly browned. But where did you get those gorgeous buns? Also include some mirin (Chinese cooking wine) or sherry, if you can. Steaming the tempeh also allows you to taste-test (and adjust the seasonings in) your burger mix before shaping and cooking your burgers. Like this recipe? Do you think the tempeh could be substituted with textured soy protein pieces at all? Tempeh is one of my favorite things to make veggie burgers out of. Break the tempeh into a few chunks, place them in the steamer basket, then place the pot over medium heat. Remove it from the heat and allow it to cool. Will that be ok? I would have to add a ton of salt to get the desired smokiness. Soft and moist veggie burgers with black beans and tempeh for a protein boost! These burgers are already packed with veggies, plus they are moist and super soft. The addition of coconut bacon and a garlic tahini sauce takes them to the next level! :). Combine all the ingredients together in a small bowl. It’s incredibly moist, packed with textures and doesn’t lack flavor. Whether you sauté or bake it, you can enjoy it any way you want for a balanced bite. Mine turned out dry, any suggestions to make these kind of vegan patty soft and moist? Heat the oil in a large skillet over medium heat. Remove the patties from the skillet, stuff into buns and top with accompaniments of choice. If your burgers appear too soft or moist, add more almond or oat flour until you get a soft, non-sticky consistency. What I had in mind while making these burgers was to use smoked salt to give it a smoky flavor, the thing is it didn’t work. It removes the bitterness that many people dislike about tempeh (read all about that in my guide to tempeh). (Bake for 20 minutes, flipping the pattie halfway through the cooking process OR Sautee for 5-7 minutes on each side in a skillet. Enjoy! Since these burgers are soft and moist, they are delicate so make sure your pan is non-stick and well greased. Place the oats into the bowl of a food processor fitted with an s-blade. Transfer to a mixing bowl and stir in the toasted pine nuts. And please stop back and leave me a review and rating below if you make it! Your email address will not be published. Next, crumble your tempeh into the food processor bowl with the oats. I will be making them again. Drizzle the soy sauce and stir. I haven’t tried an oil-free version, but I think you could bake the patties. Once hot, add onion and garlic. Can we substitute a different bean for the black beans…maybe garbanzo? Here you will find simple, healthy and tasty plant-based recipes. It holds collectively nicely, has tons of taste and […]. This recipe makes use of textured vegetable protein (TVP) and […]. I refrigerated the burger mixture overnight – the next day it was easy to mold into patties that kept their texture and sautéed beautifully. Try wetting your hands before shaping the patties – that will help keep the burger mix from sticking. I live on my own and will have excess burgers at the end if cooking. Hi Thomas! These were great. It all starts with the veggies: onion, garlic, carrots, and red bell peppers. Transfer the burger to a bun, top with 2 tbsp coconut bacon and 2 tbsp of the garlic sauce. Now I won’t judge if you sneak in a slice of tomato here and there. You have the option of steaming your tempeh for these burgers. You’ll be throwing a handful of ingredients into a small saucepan: water, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Hey! […] you are looking for tempeh recipes, check out this Creamy Cucumber Salad with Miso Tempeh, Smoky Tempeh Black Bean Burgers, Dan Dan Noodles with Tempeh Scramble, or these Peanut & Sesame Tempeh […], […] if you are looking for a burger that contains only whole foods I would recommend checking these Smoky Tempeh Burgers, which are still a favorite here. Where else would it be coming from? It holds collectively properly, has tons of taste […], […] vegan and gluten-free veggie burger is for all of the non-meat eaters in your life. Add it to your sauce during the last minute or so of simmering. This made 4 big burgers. High in protein, meatless and gluten-free. Feel free to give it a taste-test if (and only if) you did decide to steam the tempeh. This collection of 15 delicious tempeh recipes includes everything from tempeh burgers, to stir-fries, to tempeh bacon. I have all the ingredients on hand (!) Pulse the food processor until everything is finely chopped and well mixed. The burger and bun both. Cook on medium heat, about 3-4 minutes per side. I think it too me a while to come up with the perfect way to use tempeh in a burger. You can also serve these “bunless” with a salad or green veggies on the side. If you are into burgers, you will love these! Notify me of follow-up comments by email. Can I freezer any left over burgers. Oh, and a drizzle of maple syrup because everone needs a little sweetness in their burgers. I have made these yet but will do so this week. For most I’d say about a half cup or so, but you’ll probably want to presteam the tempeh so that you can add a bit at a time and taste test. Your email address will not be published. Homemade teriyaki sauce is super easy. Stir the water, soy sauce, brown sugar, rice vinegar, mirin or sherry, sesame oil, ginger and garlic together in a small saucepan. I also added almond butter for more richness and almond flour to retain moisture and bend all the ingredients together. Regarding the toppings I didn’t go overboard because 1) It doesn’t need it. Thanks so much for your review! It adds a nice flavor. Very delicious. Thank you! Last updated on June 4th, 2020 at 10:41 am. Not me — I fell in love at first bite! This recipe is a keeper. ... Burgers. Made with sweet and savory teriyaki sauce and topped with zippy slaw, they're perfect for both weeknight dinners and summer cookouts. https://www.youtube.com/watch?v=rJIVnESiZcc, Black Bean Tempeh (Soy-Free!) I had only one problem: the burger was difficult to make. I help athletes eat plants You don’t want to process too much to keep some beans whole. When the sauce is almost finished cooking, stir in the cornstarch mixture. Preheat oven to 375 degrees F and line a baking sheet with parchment paper. I left out the shallots because i find they never get cooked through when a patty is just pan fried. - Full of Plants, High-Protein Vegan Burgers - Full of Plants. Remove the pot from the heat and let it cool for a few minutes. Great texture and full of flavor! Will try it. They had a great flavor and consistency. If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. Once hot, cook the burgers on each side 3-5 minutes, until slightly brown. Hi Coat the bottom of a large skillet with oil and place it over medium heat. You can read more about me here. Since these burgers are soft and moist, they are delicate so make sure your pan is non-stick and well greased. Hi Hannah, If you're baking in the oven, preheat to 400 degree F. Add all of the ingredients to a food processor and blend until smooth. The burger pictured looks thick. Another great success. While the mixture simmers, stir the cold water and cornstarch together in a small bowl or cup. Back to top. However, the burger does take shape really well when I am forming them. Surprise! See! I love creating vegan recipes with bold flavors! Nuts add a nice crunch. I am loving your take on the patty. If you read the title, then you know my secret ingredient to the BEST vegan veggie burger. Shape your mixture into patties and pan-fry them in a bit of oil. Let me know in the comments if you try this recipe! I’ve tried to make a good veggie burger for years (no exaggeration). This vegan & gluten-free veggie burger stays together, is super flavorful and has plenty of protein. I used the recipe to make smaller veggie patties to eat with vegetables. If you’re unfamiliar with this soy protein, you’re in luck. Do you think I could lower the oil ? :), Did I miss something? so can make it today without venturing into freezing winter weather. HOW TO MAKE: Grill or Stovetop: Place burger on pre-heated, lightly oiled surface. Once cooked, brush the top and sides with the sweet & spicy glaze. That seems like a LOT of sodium! Vegan Veggie Burger Recipe, made with tempeh. I’m so happy to hear that! But I’ve finally done it! Experimenting in the kitchen is my passion. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz, Amount Per Serving (1 burger (patty + bun)). Add your favorite toppings: salad, tomatoes, etc, and serve. And it makes the perfect compliment to this Miso Slaw. It also acts as a binder and makes the burger a bit moister. A few salad leaves and that garlic tahini sauce on top is all you need to finish these burgers. Thanks for the feedback MairiAnna! Filed Under: Entrees, Sandwiches Tagged With: Asian, burgers, tempeh, teriyaki. The addition of tempeh takes the protein content of these burgers to new highs. Bring the water to a boil, lower the heat, cover and steam the tempeh for 10 minutes. If you are wondering, I used this recipe (removed the milk powder and used vegan butter): https://www.youtube.com/watch?v=rJIVnESiZcc. Don’t worry it’s not overpowering! 2) I didn’t want a foot tall burger, just a delicious, juicy burger that looks real. Thanks for sharing your tweaks Lori, glad you liked the burgers . It should thicken up quickly. What we have here is a tempeh and black bean burger glazed with a sweet and spicy sauce. Combine the ground flax seeds and water in a small bowl. These Vegan Bao Burgers with Peking Tempeh are loaded with gorgeous Asian flavours, packed with protein and just plain delicious.. It’s the final week of Vegan Burger Month here at Goodness HQ and I am finishing with a yum cha/burger … Thank you . Pulse the food processor until the ingredients are finely chopped and well mixed. I like to top my burgers with a bit of extra teriyaki sauce and some Asian slaw. Heat a tablespoon of oil in a large skillet over medium heat. Brush each one with oil and cook thoroughly. Thanks, as always, for your great vegan recipes! Hi James, have you tried processing a bit longer? They are super soft, smoky and protein-packed. I hope you enjoy them! Last but not least, brush the burgers with an easy 4-ingredient sweet and spicy glaze and top with coconut (or eggplant) bacon! Required fields are marked *. You may have to stop and scrape down the sides. Ah, I really wanted to have a rustic look for the photos so I made the buns myself Click here for instructions on how to enable JavaScript in your browser. Optional step: Fill a small saucepan with a few inches of water and fit it with a steamer basket. Most of the sodium comes from the soy sauce, and tamari generally has about the same amount of sodium. […] vegan and gluten-free veggie burger is for all the non-meat eaters in your life. Crumble the tempeh into the food processor bowl, then add the sauce, beans, shallots, and garlic. Once it’s done, it’s time to add the tempeh and process a few more seconds until just incorporated. A lot of people tell me they have a hard time enjoying tempeh. I am a burger person and love a good burger. Hhahaha thank you. Almond butter gives these burgers a subtle nutty flavor. If you’re alcohol free or just never buy either of those ingredients, leave it out and the sauce will still taste great. Tempeh adds protein and more texture to the burgers. Currently you have JavaScript disabled. Yes I think this should work if you soak the TVP in boiling water for a few minutes and then drain well. ), When you’re working out intensely, you may opt f, Caffeine gets an unwarranted bad reputation, but r, I was lucky enough to marry @billpaetzke one year, This is something I’ve had to remind myself of m, This vegan Corn Chowder is the perfect way to, Theme of this week’s #mealprep: overstuffed vege, Slow-Cooker Vegan Tacos with California Walnuts, 7 Burger Recipes To Try This Summer : Outsiding, 7 Burger Recipes To Try This Summer | Farm Stands, 7 Burger Recipes To Try This Summer | Fitkonek, 7 Burger Recipes To Try This Summer – Deecarpenter, 7 Burger Recipes To Try This Summer | Fitness Health Yoga. It really depends on the sauce and how flavorful it is. Adjust the consistency to your liking by adding more or less water. In a small bowl, combine all the ingredients together. Do you have suggestions ? I’m super happy you liked the burgers , I want to try making them using tempeh bacon instead of regular tempeh to give it a smokier taste. Thanks for letting me know! If you steamed your tempeh, feel free to taste test the mixture and adjust the seasonings to your liking. Thank you! Cook on medium heat, … Plant-Based Burgers. Then, add the tempeh and process for another 3 seconds, until just incorporated. Lightlife is the best I’ve got some in my fridge right now so i can’t wait to try these! To assemble: Toast your buns. I have a cook out Saturday and I would like to try them! Using your hands, form four patties. I have been reducing the thickness but still falls apart. Just a sprinkle (okay more like a handful) of coconut bacon and the garlic tahini sauce on top makes it perfect. That’s right–it’s tempeh. Subscribe for email updates and receive a free copy of my veggie burger e-book! So when you’re putting it in a burger, you want to use intensely flavorful seasonings and sauces. It says prep time 20 hours , Ha! You could try adding more beans, and a tiny amount of water. It holds collectively effectively, has tons of […], […] vegan and gluten-free veggie burger is for all of the non-meat eaters in your life. :). I generally substitute tamari for soy sauce. Pas op dat de burgers niet aanbranden. Dogs. I also found refrigerating them overnight made them easy to shape and they didn’t fall apart after grilling. Beleg de broodjes met de tempeh burger, sla, avocado en eventueel wat extra rode ui. Have you tried grilling these? This is my favourite ‘go to’ burger recipe! Then you form patties and pan-fry 3-5 minutes on each side. I'm a former attorney turned professional food blogger. Yummy. I’ve always wanted to use tempeh for burgers. I have baked these and they are delicious!!! Meanwhile, mix up some cold water and cornstarch in a small bowl. Chill in the refrigerator 1 hour. So super flavorful, they reminded me of barbeque flavored chips in a very good way! Also, are your beans soft? This site uses Akismet to reduce spam. These Asian-inspired tempeh burgers are flavor bombs waiting to explode in your mouth! Hmm. Surprise! You can sub for crushed roasted cashews if you prefer. Learn how your comment data is processed. Thanks Brenda! If you want to reduce it a bit try using low sodium tamari. And will it potentially lower the amount of sodium in a burger? Blend them to a fine powder. Remove from heat and transfer to the bowl of a food processor. I’d use parchment paper and try 400°F for 15 minutes on each side. Thank you Thomas! Havé you try with less oil or none at all ? This looks fabulous, Thomas! * Draai de burgers voorzichtig om zodat ze niet uit elkaar vallen. Cook for another 6-8 minutes. The beans are really just in there for binding. This fun video talks about my new fav ingredient and shows you how easy it is to make a delicious homemade veggie burger from scratch! Use a large spatula to carefully flip the burgers, as they are soft they are delicate. It’s topped with crunchy coconut bacon and drizzled with a creamy garlic smoked paprika sauce! Something simple, satisfying and delicious. Thanks Thomas. I made my own teriyaki sauce for these burgers (adapting from my tofu teriyaki recipe), but I’m betting you could use your favorite bottled teriyaki sauce if you’ve got one. Mix everything up and let it simmer for few minutes. About 5 minutes on each side over medium heat should do the job! So glad to hear you liked the recipe Riikka! Hi, I'm Alissa! Thank you, I think so! Here’s the thing about tempeh burgers: the tempeh … Bonjour, All Rights Reserved. By Phone 1-800-769-3279 (Mon.–Fri., 9 AM–6 PM EST) By E-mail consumeraffairs@lightlife.com Press Inquiries press@greenleaffoods.com Made with sweet and savory teriyaki sauce and topped with zippy slaw, they’re perfect for both weeknight dinners and summer cookouts. Sign up for email updates and receive a free copy of my veggie burger e-book! Next, add the diced carrot and red bell pepper. LAST UPDATED: May 24, 2019 • FIRST PUBLISHED: May 24, 2019. I was just wondering why there is almond butter in the burger, seems quite strange to me for a combination? And that’s it! How much sauce do I need if I don’t want to make my own or use another flavor profile? Whoops! Place the pan over medium heat and bring the mixture to a simmer. Vegetarian Recipes & MealPrep Tempeh is one of my favorite things to make veggie burgers out of. Then you form patties and pan-fry 3-5 minutes on each side. Can’t WAIT to taste it! Great recipe! I am almost tempted to use vital wheat gluten but wanted to avoid it. Love the combination of oats, tempeh and black beans, and the sauce was aromatic and savory. That was meant to be 20 minutes. Grab your favorite toppings and fire up the grill with our deliciously guilt-free Plant-Based Burgers. It holds together well, has tons of flavor and is […], […] vegan and gluten-free veggie burger is for all of the non-meat eaters in your life. But there’s another reason to steam it when you’re making burgers. Add the soy sauce, maple syrup, almond flour, tomato paste, almond butter, cooked black beans, cumin, oregano, smoked paprika and liquid smoke. Your email address will not be published. And I especially liked the tempeh bits! Cook the patties in batches, adding as many as will fit in the skillet without crowding. Click here for instructions on how to enable JavaScript in your browser. Sautée a few minutes and then combine with black beans, spices, oregano, tomato paste, and liquid smoke in the bowl of a food processor. Make a delicious vegan dinner in 20 minutes or less! Making your own sauce is very easy though. I subbed Lightife tempeh bacon for the regular bacon. I'd love to connect with you on Facebook, Instagram, or Pinterest. I would make them into 6 next time so my burger (and stomach) can have room for lots of toppings. Six years and nearly 900 recipes into blogging and I finally share this news. Got A Question? These Asian-inspired tempeh burgers are flavor bombs waiting to explode in your mouth! Oh en deze burgers gaan natuurlijk perfect samen met knapperige zoete aardappel frietjes! Add some black beans, shallots, garlic, and your teriyaki sauce. Here’s the thing about tempeh burgers: the tempeh really sucks up flavor. You don’t want to process too much, keep some beans whole. Dogs. Serve. I think it too me a while to come up with the perfect way to use tempeh in a burger. I’m glad you enjoyed it! Place some oats into a food processor bowl and grind them to a fine powder. I simplify sports nutrition for everyday athletes FREE 3-Day Vegetarian Athlete MealPlan. Enjoy!