These delicious burgers hold their shape especially well, and the brown or black rice makes the texture and flavor even better. Here’s how easy these are to make…
1 8-ounce block tempeh
1 15-ounce can salt-free kidney beans, drained and rinsed
1 large onion, roughly chopped
1 cup cooked brown or black rice
⅓ cup ground flaxseed meal
¼ cup balsamic vinegar
Black pepper to taste
Generous sprinkle of salt-free Cajun or Creole seasoning
- Preheat oven to 425°F.
- Add all ingredients to a large food processor and process until almost (but not entirely) smooth.
- Empty contents onto a clean cutting board. Divide mixture into 12 portions and form evenly into burger-shaped patties.
- Place burgers on a nonstick baking sheet or oven-safe griddle. Bake for approximately 25 minutes, then carefully flip. Continue baking for an additional 7 minutes or until golden brown and nice and crispy.
- Remove tempeh burgers from oven and serve on low-salt, toasted, sprouted whole-grain buns or bread along with your favorite flavorful SOS-free toppings and condiments.
Vicki Brett-Gach is a plant-based culinary instructor, certified personal chef, master vegan lifestyle coach, and author of The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize, and Renew, published by Brooklyn Writer’s Press. She is Forks Over Knives plant-based certified and has earned a certificate in plant-based nutrition through the T. Colin Campbell Center for Nutrition Studies. She is trained in dietary therapy for reversing common diseases and is a graduate of Dr. McDougall’s Starch Solution certification program. Vicki also holds certificates in wellness counseling through Cornell University and in culinary coaching through Harvard Medical School and The Institute of Lifestyle Medicine. Vicki coaches individual clients across the country and teaches plant-based cooking classes to groups of all sizes, always focused on making eating healthy easy. Stay connected through Vicki’s blog, AnnArborVeganKitchen.com for new recipes as soon as they are published.
Website/Recipe Blog: https://annarborvegankitchen.com/blog/