Tempeh Portobello Burgers with Sun-dried Tomatoes

Ingredients

• 2 (8-ounce) packages original tempeh, cubed
• 1½ cups onion, diced
• 3 cloves garlic, minced
• 1 cup bell pepper, chopped
• 2 cups portobello mushrooms, finely diced
• ½ cup sun-dried tomatoes, chopped
• 2 Tablespoons balsamic vinegar
• 2 teaspoons dried basil
• 2 teaspoons dried rosemary
• ¼ teaspoon black pepper
• ½ cup nutritional yeast
• ¼ cup liquid aminos
• Olive oil for frying
• Bread of choice (regular or gluten-free)
• Toppings of choice

Instructions

1. Place cubed tempeh in a steamer basket and steam for 15 minutes. Set aside to cool.
2. Meanwhile, in a non-stick skillet, sauté the onion, garlic and bell pepper to soften. Add the mushrooms and sauté for 3-5 more minutes. Add the sun-dried tomatoes and balsamic vinegar, sauté for 2 more minutes. Remove from heat.
3. Crumble steamed tempeh into a bowl. Add the sauté mixture, basil, rosemary and pepper, and stir until combined.
4. Add the nutritional yeast and liquid aminos, stir well to combine.
5. Line a large cookie sheet with parchment paper. Shape tempeh mixture into patties and place on cookie sheet.
6. Chill for 30 minutes.
7. Lightly oil a non-stick frying pan. Cook the burgers in batches until browned on both sides.
8. Serve on your favorite regular or gluten-free bread with your choice of toppings. Enjoy!

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