Tempeh Burger with Smoked Rose Salsa
Tempeh Burger with Smoked Rose Salsa
Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: 8 servings
Perfect summer tempeh burger recipe that combines the harmonious flavours of tempeh with a creamy/spicy salsa rosa! Perfect for the first BBQ of the summer! Change up the toppings to make a different burger each time!
Ingredients
- 8 hamburger buns
- 1 block tempeh
- 2 fresh tomatoes
- 1 red onion
- Pickles
- Dijon mustard
- Roquette lettuce
Tempeh Sauce
- 6 tbsp vegetable oil
- 5 tbsp soy sauce
- 5 tbsp maple syrup
- 2 tbsp olive oil
- 1 1/4 tbsp dijon mustard
- 1 garlic clove
- 1/2 tsp ginger
- Smoked Salsa Rosa
Smoked Salsa Rosa
- 1 cup PRANA organic non-roasted cashews
- 1 1/2 cups red bell pepper, diced
- 3 tbsp olive oil
- 2 tsp toasted sesame oil
- 1 tsp water
- 2 tsp apple cider vinegar
- 1 tbsp nutritional yeast
- 1/2 tsp paprika
- 1/4 tsp cayenne powder
- 1 1/2 dried chipotle pepper
- 1 tsp sea salt
- Freshly ground pepper to taste
Preparation
- Make the tempeh sauce by vigorously shaking all the ingredients in a small mason jar and set aside.
- Cut the tempeh in 4 equal pieces, then cut each piece in half, lengthwise to make 8 pieces.
- Saute the tempeh in a large skillet with the oil of your choice.
- Once the tempeh is nice and golden, pour in 1/2 cup of the tempeh sauce.
- Continue cooking until the tempeh has absorbed all the sauce. The skillet should be more or less dry when it is ready.
- Heat the hamburger buns.
- Build your burger by putting mustard on the bottom piece of bread, then the tempeh patty, a slice of tomato, sliced pickles, sliced red onion, salsa rosa and roquette lettuce.
- Place the top bun on top.
- Enjoy with a fresh glass of minty lemonade!
Smoked Salsa Rosa
- Rehydrate the chipotle pepper in some warm water for about 10 minutes.
- Mix all the ingredients in a food processor until completely smooth.
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