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Hello,

Happy Thanksgiving to my American friends!  I hope that wherever you are, you are finding yourself surrounded by family and friends and wonderful food and counting your many blessings!

It’s been a while since I posted a recipe.  I think you’ll find this one was worth the wait; this is my all-time favourite burger, hands down.  They have wowed many a herbivore and omnivore!

Smoky Maple Sweet Potato Tempeh Burgers
1 large sweet potato
1 clove garlic, minced (2 cloves if you love garlic)
1 leek, diced
canola oil
1/2 cup sunflower seeds
1 package of Smoky Maple Bacon Marinated Tempeh (by Turtle Foods)
1 cup cooked brown rice (or a mix of brown and wild rice)
1/2 cup packed cilantro, minced
1/2 tsp liquid smoke (optional)
1/3 cup sesame oil
1/8 cup ketchup
2 tbsp Bragg’s/soy sauce/nama shoyu
1 tsp mustard
Herbamare seasoning or sea salt + black pepper
approximately 1/2 cup breadcrumbs

Cut the sweet potato into large pieces and steam until tender, then mash. If you don’t have cooked rice yet, cook the rice while the sweet potato is steaming.  (Want to know how to cook rice perfectly?  Check out Big Apple Curry’s  Rice 101 post here.  No more sticky rice.)  Meanwhile, sauté the garlic and leek in the canola oil on med-high heat in a large fry pan for a few minutes.  Chop up the tempeh and add to the pan.  Take a few minutes to toast the sunflower seeds lightly under a broiler or in another pan, being careful not to overcook.

In a large bowl, add the ketchup, Bragg’s/soy sauce/nama shoyu, sesame oil, mustard, liquid smoke, Herbamare/sea salt and black pepper.  Add the all vegetables, tempeh, rice, sunflower seeds and cilantro to the bowl and stir until combined.  The mixture will be too wet to form into patties, so start sprinkling some breadcrumbs in, a few tablespoons at a time and stir gently, until the mixture has the right consistency to form patties.

Pour enough canola oil to thinly cover the large fry pan again and heat on medium-high.  Scoop out 1/3 cup and flatten into patties with your fingers.  Pan fry the patties about five minutes each side.  Makes 6-8 burgers.

This recipe is gluten-free when choosing GF breadcrumbs and GF soy sauce.

I am sharing this recipe with the Wellness Weekends and Healthy Vegan Fridays blog hop.

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