- PREHEAT barbecue to medium.
- SLICE tempeh horizontally into 2 flat pieces, then cut each piece in half forming 4 rectangles. Brush both sides with oil. Sprinkle with salt. Season with fresh pepper.
- OIL grill and barbecue tempeh, flipping halfway through, until grill marks form, 3 to 4 min per side. Serve on toasted buns with Kale-Walnut Pesto, Beet-chup, Pickled Carrots, Kale Chips and radishes.
Serve tempeh burger without the beet-chup (it contains worcestershire sauce) to make it vegetarian.
Protein 20 g
Carbohydrates 44 g
Fat 23 g
Fibre 7 g
Sodium 674 mg
Tempeh is slightly higher in calories than tofu but is less processed and has more protein and fibre.