Wednesday, September 11, 2013
2 packages of tempeh
1 TB Italian seasonings
3 TB nutritional yeast
1/3 cup bread crumbs
2 egg replacers (3 tsp replacer whisked with 4 TB warm water)
1 TB bragg's amino acid or soy sauce
3 TB ketchup
1 TB yellow mustard
1 TB plus 1/2 tsp salt free Italian seasonings
1/2 tsp salt
4 scallions, white part and light green parts only, minced
2 cloves garlic, minced
buns, I only use Rudy's
Steam the tempeh for about 10 minutes and cool. Mix everything together except for the tempeh and egg replacer. In a small bowl, whisk the egg replacer and water together and combine with the other ingredients. Crumble the tempeh over the bowl and mix together; it's easiest to use your hands.
Form into burgers and cook in a pan with a bit of oil, over medium heat until golden, about 5-7 minutes, turn over and cook the other side. Serve with whatever your favorite toppings are. Makes 4-5 burgers, they're best if they're not too thick.