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Photo, Erik Putz.
Tempeh is a dense fermented-soy cake that has a firm, pleasantly chewy texture. Look for it in the refrigerated natural foods section of the grocery store.
250-g pkg tempeh
1 tsp olive oil
1/4 tsp salt
4 whole wheat hamburger buns, toasted
1/2 cup Kale-Wanut pesto, (recipe link below)
1/2 cup Beet ketchup, (recipe link below)
1/2 cup Pickled carrots, (recipe link below)
1/4 cup kale chips
4 radishes, thinly sliced
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 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 Ketchup, Pickled Carrots, Kale Chips and radishes.
Calories 433, Protein 20g, Carbohydrates 44g, Fat 23g, Fibre 7g, Sodium 674mg.
Serve tempeh burger without the soy sauce-based beet-chup to make it vegetarian.