This is pretty much the closest you’ll get to recreate the texture of a meat burger without going out and buying a pre made soy burger. If you are lucky enough to have a good health food shop that sells ready made blocks of tempeh, that’s great, if not I have a how to homemade tempeh post just for you.
It’s going to take some time! ( a week at least to buy the spores and get the whole fermentation on the way). If you are a fan of tempeh then I would highly recommend checking that page out and making it yourself, it’s really easy when you know how and about 90% cheaper than buying it.
Tempeh has an iffy smell about it, some people love it and will even ferment it just that little longer to get it ripe and stinky! Personally I’m not a fan of the smell but the good news is that by marinating it, flavouring it up you can mask that whiffyness and make all kinds of delicious food with it! From burgers to mince meat to Kentucky fried chicken!
Tempeh is rich in protein, 100 grams of tempeh provides us with 18.5 grams of protein, which is 37% of an adult’s recommended daily intake. Tempeh is rich in dietary fibre, a good source of healthy fats, like most fermented foods rich in b vitamins and if that’s not enough contains a whopping 1.3 micrograms of manganese, which is 65% of our RDI.
- 225g/8oz of tempeh
- ¼ cup spelt flour
- ½ large white onion
- ½ green bell pepper
- 2 tbsp ground flax seeds
- 2 tbsp soy sauce
- 2 tbsp nutritional yeast
- 1 tbsp garlic granules
- ½ tsp chilli flakes
- 1 tsp cajun spice
- For Frying
- Vegetable oil/Sunflower Oil
- In a food processor blend up the onions and green pepper, add all the remaining ingredients and process until well combined.
- Divide the mixture into 6, with the palms of your hands form 6 flat discs and leave to dry and set on a rack for 15 minutes to bind.
- In a small frying pan add 1 cm of oil and heat, if the oll bubbles when you drop in a pinch of the tempeh mix add a couple of the burgers, cook for about 3-4mins and then flip and repeat. Sit the cooked burgers on a sheet of kitchen roll to soak up any excess oil.
- Best served with some pickled red onion, a slice of vegan cheese and a salad.