Tempeh burgers with almond satay

 


These little nutrition nuggets are bursting with flavour and I guarantee you’ll never snigger at a veggie burger again once you scoffed a few of these. This is my sous chef Jasmine Norton’s recipe that we conjured up when working together at Cabarita Ocean Health Retreat.

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Tempeh burgers


  • Author: Samantha Gowing
  • Total Time: 1 hour 45 minutes
  • Yield: Makes approximately 12 large or 24 small 1x
  • Diet: Gluten Free

Ingredients

Scale

600 grams (2 packets) tempeh

For the marinade
2 tablespoons tamari

1 tablespoon mirin

2 teaspoons maple syrup

2 teaspoons tamarind paste

1 knob of ginger, peeled, roughly chopped

1 clove garlic peeled, roughly chopped

Cold water to cover

For the burgers
23 large carrots, peeled, cut into 2cm rounds

1 teaspoon ground coriander

1 teaspoon ground cumin

1 tablespoon macadamia nut oil

2 cups cooked brown rice or cooked quinoa

1 tablespoon miso

½ cup fresh coriander, roughly chopped

4 tablespoons black and white sesame seeds


Instructions

  1. Preheat oven to 180C. Line a deep roasting dish and large oven tray.
  2. In a large saucepan, place tempeh with all the marinade ingredients.
  3. On a moderate heat, bring to a simmer for 15 minutes. Set aside.
  4. Meanwhile, place carrots, cumin, coriander and macadamia nut oil in a bowl and mix well.
  5. Transfer to a baking tray and bake for 30 minutes until cooked.Allow to cool.
  6. Reduce oven to 160 C.
  7. In a food processor, place cooked carrots and tempeh including marinade.Process until well combined.
  8. Transfer the tempeh mixture to a large bowl, add cooked rice or quinoa, and chopped coriander.Mix well with a potato masher. Form into large or smaller shaped burgers depending on your preference.
  9. Place sesame seeds on a large plate then roll burgers in sesame seeds.Put onto lined oven tray and bake for 20 minutes or until golden. Be careful not to burn precious sesame seeds!
  10. Serve with almond satay sauce – see below.
  • Prep Time: 30 mins
  • Cook Time: 75 mins
  • Category: Tempeh
  • Cuisine: Burgers

 

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Almond Satay Sauce


  • Author: Samantha Gowing
  • Total Time: 5 minutes
  • Yield: Approx. 1¾ cups
  • Diet: Gluten Free

Ingredients

Units Scale

1/2 cup almonds, ground
1 cup coconut milk
1 lime, juice only
1 teaspoon fresh chilli, chopped
1/2 knob ginger, finely chopped
1 tablespoon tamari


Instructions

  1. Place all ingredients in a blender and process in blender until smooth.
  2. Serve with tempeh burgers.
  3. Refrigerate leftover satay sauce for up to 5 days.
  • Prep Time: 5 minutes
  • Category: Sauces
  • Cuisine: Modern Indonesian

Crispy tempeh with sprout slaw and spiced macadamia satay

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