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Saturday, July 12, 2014

Tempeh Burgers with Ginger and Scallion

GLUTEN-FREE | DAIRY-FREE | DETOX-FRIENDLY | VEGAN


These home-made veggie patties are made from tempeh, so they are a good source of protein. The only additives here are ginger, scallion, turmeric, celery, and a pinch of sea salt. 

8 ounces organic tempeh
2 tablespoons minced ginger
1 teaspoon minced fresh turmeric or 1/2 teaspoon dried ground turmeric
1/3 cup chopped scallion
1/3 cup chopped celery stalk
Pinch sea salt
Garnish: celery leaves, red Thai bird chili
  1. Add all of the ingredients to a food processor and pulse until the mixture is finely chopped and starting to come together. Use a splash of water if need be. 
  2. Shape the mixture into patties and cook them or store them in the fridge for future use. 
  3. When ready to eat, sauté the patties in a little bit of coconut oil until browned on both sides. Garnish if desired and serve immediately.



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