Tempeh Burger with Sundried Tomato Pesto
These tempeh burgers are a delicious meal, packed with zinc-rich ingredients. Follow this recipe to make your own wholemeal bread rolls too! Recipe type: Main Serves: 8
Ingredients
Bread rolls
- 1 3/4 cups warm water
- 1 tbs raw sugar
- 1 tbs dried yeast
- 2 tbs chia seeds
- 1/2 tsp sea salt
- 4 cups wholemeal flour
- 1/2 cup pumpkin seeds (pepitas)
Tempeh
- 300 g tempeh
- 1/2 cup tomato puree (passata)
- 1/4 tsp cayenne
Pesto
- 280 g jar sundried tomatoes in oil (reserve oil)
- 1/2 cup fresh parsley
- 1 clove of garlic
Toppings
- As desired: baby spinach, shredded carrot, red onion, or any other salad vegetables.
Instructions
Bread rolls
- Combine the warm water (not higher than 40C), sugar and yeast in a non-metallic bowl, leave to rest for 20 minutes or until bubbly.
- Add the chia seeds, salt and flour, mix until a smooth dough forms.
- Knead with your hands for 5 minutes.
- Place the dough on the counter, covered with the upside down bowl, leave to rest for 2 hours.
- Knead again, divide into 8 pieces.
- Place on a baking tray, brush with water and sprinkle with pepitas.
- Leave to rest for 30 minutes.
- Bake at 180C/350F for 30 minutes or until golden.
- Let cool while you prepare the rest of the meal.
Tempeh
- Cut the tempeh into 8 equal pieces.
- Combine the tomato puree and cayenne.
- Dip the tempeh pieces into the tomato mix.
- Preheat a cast iron griddle over a medium heat.
- Grill the tempeh for 7 minutes on one side, flip, grill for another 7 minutes.
Pesto
- Blend the sundried tomatoes, oil from the jar*, parsley and garlic in a high speed blender until smooth.
Burger assembly
- Cut open a bread roll.
- On one half, spoon on 1-2 tablespoons of pesto, add salad ingredients and tempeh.
- Top with the other bread roll half.
- Devour.
Notes
*If you don't have the oil from the sundried tomatoes, you can use ΒΌ cup olive oil, 1 tbs balsamic vinegar, 1 tsp dried rosemary leaves.