Tempeh Portobello Burgers w/ Sundried Tomatoes

2 – 8oz. packages original tempeh, cubed
1½ cups onion, diced
3 cloves garlic, minced
1 cup bell pepper, chopped
2 cups portobello mushrooms, finely diced
2 Tbsp. balsamic vinegar
½ cup sundried tomatoes, chopped
2 tsp. dried basil
2 tsp. dried rosemary
¼ tsp. black pepper
½ cup nutritional yeast
¼ cup Bragg Liquid Aminos
Olive oil for frying
Your choice of gluten-free bread

1. Place cubed tempeh in steamer basket and steam for 15 minutes. Set aside and 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 sundried tomatoes and balsamic vinegar, sauté for two 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 Bragg 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 tempeh portobello burgers in batches until browned on both sides.

8. Serve on your favorite regular or gluten-free bread with your choice of toppings.

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