Tempeh Sliders

 

I’m sorry for the lack of recipes this week but I have a pretty delicious one for you today. These sliders, or mini burgers (I don’t know if I like the term ‘slider’ because it reminds me of a particular food chain that grosses me out…), are fun to make and are decent source of protein. If you haven’t made homemade burgers before, try these!

Tempeh Sliders
Makes about 16 small patties

  • 1 Package of Tempeh
  •  ½ cup chopped onion
  • 1 cup chopped bell pepper
  • 2 cloves garlic, minced
  •  ¼ cup Nutritional Yeast
  •  ½ cup cooked mashed squash/pumpkin (or canned)
  •  ¼ cup black beans
  • 1 cup spinach, chopped
  •  ¾ teaspoon garlic salt (or to taste)
  • 1 ½ teaspoon cumin
  •  ¼ teaspoon cayenne pepper
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon soy sauce
  •  ¼ cup water
  • 2 ½ – 3 Tablespoons Vital Wheat Gluten

– Steam the tempeh for 10-12 minutes; set aside.

– Preheat the oven to 350° F.

– Heat a skillet over medium heat and saute the onions, peppers and garlic for 3-4 minutes. Add spinach, cumin, cayenne pepper and ½ teaspoon of the garlic salt; continue to saute for 1-2 more minutes.

– In a food processor or blender, add the squash, black beans, nutritional yeast, soy sauce, Worcestershire sauce and sautéed vegetables. Also, use the water to de-glaze your saute pan and after allowing it to reduce for about 2-3 minutes; add it to the processor and blend until combined.

– In a medium-sized bowl, crumble the tempeh (I just used my hands) and then mix in the ingredients from the food processor, using a spatula. Add the rest of the garlic salt if desired. Add the vital wheat gluten until the mixture sticks together (it will still fall apart some but should stick together for the most part).

– Line a baking sheet with tin foil, and spray with cooking spray. Make patties from the burger mixture in 1/8 cup amounts (or use more if you desire larger patties, but the cooking time may vary).  Bake for 24-26 minutes, flipping halfway through.
~Note: When you flip the burgers they may not be completely stable so make sure your spatula is clean for each one. They will firm up with time in the oven.

– If you would like more of a sautéed exterior, you can do so after baking them, but it is not necessary.

– Eat in a mini burger bun, a pita shell or as is!  I used a glass to cut a slice of bread into two small circles for the bun. It tastes great with spinach, sautéed mushrooms and onions, and guacamole, or with bell peppers and cucumbers.

 

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One thought on “Tempeh Sliders

  1. Pingback: Our Favorite Things Part 2 – Ingredients | Twin Taste

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