I had been searching for a tempeh burger recipe and I came across this one from Alicia Silverstone’s The Kind Life, http://thekindlife.com/blog/2012/08/alicia-silverstone-nfl-gameday-eats-black-bean-sweet-potato-tempeh-burgers/
and it really is the beat tempeh burger! The sweet potatoes give a flavorful texture and the added black beans combined with the tempeh, a protein punch. We think you will like it as much as we did!
2-3 small sweet potatoes
dash almond milk
1-2 Tbsp maple syrup
1 can black beans (mix it up with garbanzo)
3-4 Tbsp ketchup ( I use Annie’s Organics)
3-4 tsp garlic ( I use shallots because I am sensitive to garlic)
1 tsp soy sauce or Braggs Liquid Aminos
1 tsp balsamic vinegar
sprinkle of salt
couple dashes cinnamon
1/8 – 1/4 cup nutritional yeast ( you can adjust by taste)
1 – 1 1/2 cup quick oats, (I use GF)
*dashes of hot sauce if you like spicy
1. Boil the sweet potatoes until soft enough to put a fork through. While they are boiling, soak the beans in water, rinse and toss them in a large bowl. Mash the beans and then crumble the tempeh into the bowl with them.
2. When the sweet potatoes are done, mash in a small bowl. Add almond milk, maple syrup and cinnamon. Throughly combine sweet potato mixture with beans and tempeh in the the larger bowl. Add all remaining ingredients except oats, mixing well. Finally add oats, about 1/3 cup at a time, mixing until a slighter firmware texture is reached.
3. Form into patties on a baking sheet, cover, and pop into fridge for 30 min to an hour. (Make small/medium balls and flatten them out into patties with your hand or spatula)
4. Add oil to the pan (I use grapeseed for high heat) and cook the burgers over medium heat until desired, browning, flip and cook the opposite side. Or you cab bake them at 400 F in the oven for about 15-20 minutes, flipping halfway through. I use parchment paper to prevent stickiness. Enjoy!