🌱Sun-Dried Tomato Tempeh Burgers 🌱
1 packet tempeh (8 ounces)
1 ½ tablespoons flaxseed meal (ground flaxseed)
¼ cup sun-dried tomato halves (preserved in oil)
1 large clove garlic
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup breadcrumbs
1 tablespoon tamari
½ teaspoon maple syrup
Salt to taste
✅Preheat the oven to 400˚F.
✅Fill a medium saucepan with enough water to cover the tempeh by about 2-inches. Bring the water to a gentle boil. Add the tempeh and simmer for 10 minutes. Drain the tempeh and set aside to cool.
✅In a small bowl, mix the flaxseed meal with 3 tablespoons warm water. Set aside for at least 10 minutes.
✅Break the tempeh into about 4 pieces and transfer to a food processor. Add the sun-dried tomatoes, garlic, chili powder, oregano, smoked paprika, cumin, garlic powder, and onion powder. Process until the tempeh forms fine crumbles. Transfer to a large bowl. Mix in the flax egg, breadcrumbs, tamari, and maple syrup. Add salt to taste.
✅Form four patties using one half cup measurement for each. (Optional: Add a little olive oil to a large non-stick skillet and cook the patties for about 3 minutes on each side, or until golden brown.) Place the patties onto a baking sheet and bake for 10 minutes. Flip them over and bake for about 5 minutes more, or until golden brown.
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