Tempeh Portobello Burgers w/ Sun-dried Tomatoes

Photo: Down to Earth Recipes
Tempeh Portobello Burger recipe from Down to Earth Organic and Natural.
  • 2 (8-ounce) packages original tempeh, cubed
  • 1½ cups diced onion
  • 3 cloves garlic, minced
  • 1 cup chopped bell pepper
  • 2 cups finely diced portobello mushrooms
  • ½ cup chopped sun-dried tomatoes
  • 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
  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!