Today we’re making a juicy one, vegan burger made from black bean tempeh. Yes a! Tempeh is a versatile and healthy meat substitute in vegan cuisine, which I have already presented to you in numerous recipes. Originally from Indonesia, tempeh is made from Fermentation of soybeans manufactured. This process increases nutrient density and improves digestion. Tempeh is why rich in proteins, fiber and vitamins, especially B vitamins. So it should definitely be on your menu too.
Black bean tempeh
You’ve probably seen classic tempeh made from soybeans many times and perhaps even prepared it yourself. But you already have Black bean tempeh discovered? It is now increasingly available in traditional supermarkets and is worth trying. Not only is it a great alternative for those who want to eat less or no soy, it also scores with a particularly delicious, strong, nutty taste and firm texture. Black bean tempeh is particularly suitable for burger patties that need a juicy bite and a strong taste. I mean, doesn’t he look good to eat?!
The Black Bean Tempeh patties are quick to make, gluten-free and taste just as good between two burger buns as they do on their own with dips and sauces of your choice. If you want, you can also supplement the black bean tempeh in this recipe with classic soy tempeh or a seasoned variety. That works just as well. But below are a few more facts why “Black Bean Tempeh”, as it is also called, is simply a fabulous meat substitute in your plant-based kitchen.
Rich in nutrients & protein
Not only does this strain offer an alternative flavor, but it also offers a wealth of health benefits. Contains black beans, the basis of Black Bean Tempeh plenty of calcium, magnesium, iron and potassium. They also contain a lot of starch – but on the other hand, they have one low fat content and fill you up quickly. Fermentation increases the bioavailability of these nutrients and makes them easier for the body to use. The strong taste and firm texture make black bean tempeh the perfect base for burger patties, meatballs and balls.
You can make black bean tempeh in many different ways Natural food stores, supermarkets or online acquire. When buying, you should pay attention to the quality and look for organic products to ensure that there are no unwanted additives.
Planing tempeh quick & easy
As you can see in the picture above, the structure of my black bean tempeh is very firm and it is particularly dark because it is also seasoned with tamari. That’s why we become him grate for this recipe. You could also crumble it with your hands, but that can be a bit difficult. Once sliced, it can be easily formed into great patties with the other ingredients.
My GEFU discount code for you
I use the GEFU julienne slicer again to grate my tempeh. If you are currently looking for a great grater like this, feel free to use my code. With the Discount code “Lea15” you get it in GEFU shop 15% discount on your first purchase!
More tempeh inspiration
If you are looking for more tempeh recipes, you will of course find them on my blog. Because tempeh is so versatile! You can make curries, salads, pastas, tacos and much more with tempeh. Here is a small selection:
Have fun trying out the recipe. If you like, you can also join us on Instagram here a video/reel from me about our burger recipe view. Follow me for more recipes, kitchen hacks and lots of insights into my vegan everyday life Facebook or Instagram. I’m looking forward to you. xoxoxo Leah
Ingredients (5-6 burger patties)
For the burger patties/patties
For the marinade
For the burger sauce
Further ingredients
- Some iceberg lettuce, chopped finely
- A few slices of cucumber
- A few slices of vegan cheese (optional)
- Burger bun
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preparation
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To start, you can prepare the delicious, quick vegan burger sauce. You can find ingredients and recipe here on my blog.
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For the burger patties, finely chop the onions, garlic cloves and mushrooms. Grate the tempeh with a grater. Chop parsley or coriander.
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Then mix the ingredients with 2 tablespoons of tomato paste, 1.5 tablespoons of dark miso paste, 60 g of chickpea flour, 1 tablespoon each of paprika powder, sweet + smoked, 1 tablespoon of soy sauce and 1 handful of chopped coriander. Then shape the burger patties with slightly moistened hands.
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For the marinade, mix 1 tbsp soy sauce, 1 tsp dark miso paste, 2 tsp maple syrup, 1 tsp garlic or onion powder and 3 tbsp water. Brush the patties generously all over with the marinade.
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Now preheat the oven to 200 degrees fan. Then briefly fry your burger patties on both sides in the pan with plenty of oil. Then put them in the oven at 200 degrees for another 10 minutes so that they cook well inside. If you like, you can top them with vegan cheese shortly before the end of the baking time in the oven. It then melts nicely onto the patties before you put them on your burger buns.
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Then stack vegan burger buns with sauce, some iceberg lettuce, Temeph patty, sauce, cucumber slices and lettuce as well as sauce and bun top and enjoy!
Have fun & enjoy it.
Already tried it? Then write to me in the comments how you liked the recipe. Maybe you also have questions? I’m excited and looking forward to the exchange. Kind regards Leah