top of page

Tempeh Sliders

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)



  1. Chop up yellow onion.

  2. In a food processor, lightly pulse oats.

  3. Add in walnuts, onion and spices.

  4. Add in cubes of tempeh.

  5. Blend until well incorporated and desired texture is reached.

  6. Preheat oven to 350°F.

  7. Line a baking sheet with parchment paper and lightly oil.

  8. Form patties of desired size. (I made seven smaller sized patties)

  9. Bake for 30 minutes!

  10. Let patties cool and then assemble!

This post may contain affiliate links. I may earn a small commission when you click on the links for no additional cost to you.

41 views0 comments

Recent Posts

See All


bottom of page