Tempeh Black Bean Burger

Fancy a burger made with lots of veggies? Packed full of good, healthy ingredients and sure to satisfy your burger craving!

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Tempeh Black Bean Burger - Media Credit:
Fancy a burger made with lots of veggies? Packed full of good, healthy ingredients and sure to satisfy your burger craving!
Tempeh Black Bean Burger
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Duration25 mins
Cook Time15 mins
Prep Time10 mins
Servings2 people

Ingredients

Burgers
  • 1/2 cup zucchini grated (left aside for ten mins, with 1/2 tsp salt)
  • 1/2 cup carrot grated
  • 1/2 cup sweet potato roasted
  • 1/2 onion diced
  • 1 cup tempeh chopped
  • 2 tsp garlic paste
  • coconut oil for frying
  • salt dash
  • pepper dash
  • 1 tsp coriander paste
  • 1 tbsp amino acid soy sauce
  • 1 tsp onion powder
  • 1 cup black beans
  • 1/3 cup breadcrumbs
  • 1 tsp oregano
  • 1 tsp cumin powder
  • 1 drop liquid smoke
Dairy Free Mozzarella
  • 1/2 tsp salt
  • 1 1/4 cup cashews
  • 1 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 2 tsp agar powder
  • 2 tbsp tapioca powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 vegetable cube
  • 2 tbsp coconut oil melted
  • 3/4 cup water

Instructions

Burger

  • add everything to a pan with some coconut oil or other neutral oil with 2 tsp of garlic paste , a dash of salt and pepper, 1 tsp of coriander paste, 1 T of amino acids soy sauce replacement & 1 tsp of onion powder.
  • let it cook for 5 minutes & then cool.
  • in a food processor add 1 cup of black beans, 1/3 cup of bread crumbs, 1 tsp of oregano.
  • I also added some cayenne powder and a drop of liquid smoke and 1 tsp of cumin powder.
  • add in the cooled mixture to the food processor.
    pulse It a few times so that it remains bulky.
  • heat up your pan again with 1 tbsp of oil. Form burger patties and fry your burger until golden brown. Or bake.

Mozzarella

  • Blend all the ingredients in a blender, scrapping down the sides. Put in a small pot and simmer on LOW for 4 minutes, stirring frequently. Turn off and use immediately.
This recipe was republished with permission from Sculpted Kitchen.
Find the original recipe here.

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