Easy Tempeh Bean Burgers
These vegan Tempeh Bean Burgers are protein-rich, super easy, and truly delicious. They hold together beautifully, and any extras will be your new best friend in the freezer. Recipe below. : ) Order "The Plant-Based for Life Cookbook": https://amzn.to/4aS28Bo Subscribe to Ann Arbor Vegan Kitchen for new easy recipes, as soon as they are published: https://annarborvegankitchen.com Facebook: / annarborvegankitchen Instagram: / a2vegankitchen BIO: Vicki Brett-Gach is a Certified Personal Chef, Master-Certified Vegan Lifestyle Coach, Plant-Based Culinary Instructor, and the author of "The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew.” Vicki is Forks Over Knives Plant-Based Certified, and 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 holds certificates in Wellness Counseling (through Cornell University), and in Culinary Coaching (through Harvard Medical School and The Institute of Lifestyle Medicine). As a coach, Vicki works remotely with individual clients across the country, helping them prevent and reverse health challenges and chronic conditions, and teaches whole food plant-based cooking classes to groups of all sizes, with a focus on helping people learn how to make eating healthy EASY. Vicki is the creator of the Ann Arbor Vegan Kitchen blog, and her recipes have been featured in multiple magazines and cookbooks, including Forks Over Knives Magazine, Health Science, VegWorld Magazine, and Global Vegan. Stay connected with Vicki at AnnArborVeganKitchen.com, for new recipes as soon as they are published, for information about her vegan coaching practice, and for details about "The Plant-Based for Life Cookbook” – published through Brooklyn Writer’s Press. TEMPEH BEAN BURGERS Serves: 12 1 8-ounce block tempeh 1 15-ounce can kidney beans, drained and rinsed 1 large onion, roughly chopped 1 cup cooked brown (or black) rice 1/3 cup ground flaxseed meal 1/4 cup balsamic vinegar generous sprinkle Cajun or Creole seasoning kosher salt and black pepper, to taste INSTRUCTIONS Preheat oven to 425 degrees. 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 evenly 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, and 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 toasted sprouted whole-grain buns, along with your favorite flavorful toppings and condiments.
