Protein-packed patties for salads, bowls or buns.
Veggie patties are one of my favorite meals. If there's a house-made vegan burger on the menu when I am out to eat, 99% of the time I will go for that! I find the combination of grains, legumes, beans, nuts, good oils and spices to be so nourishing! I have tried just about every combination in the book. From beets to beans and everything in between.
This was my first time making a tempeh burger. Why did I wait so long?! So easy, so delicious and very satisfying! My favorite tempeh of all time is San Diego Tempeh. I first discovered them at a farmers market in San Diego. They put all other tempeh's to shame. They are also soy-free. I used the black and mung bean here.
You can really add anything into the patty. Think onions, oats, walnuts and spices! You can make them more chunky or opt for a more blended consistency. The best part is, you can't really go wrong. You can always keep adding, taking away is a bit more difficult ;)
1 8oz package of tempeh
1/2 cup gluten-free oats
1/2 cup yellow onion, chopped
1/2 cup walnuts
1 Tbsp coconut aminos
1 Tbsp extra virgine olive oil
Spices: cayenne, paprika, chili powder, garlic powder, pink salt (a dash of each)
Chop up yellow onion.
In a food processor, lightly pulse oats.
Add in walnuts, onion and spices.
Add in cubes of tempeh.
Blend until well incorporated and desired texture is reached.
Preheat oven to 350°F.
Line a baking sheet with parchment paper and lightly oil.
Form patties of desired size. (I made seven smaller sized patties)
Bake for 30 minutes!
Let patties cool and then assemble!
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