Tempeh Burger with Portobello “Bun” (Vegan)
Looking for a delicious, hearty burger that’s also vegan? Look no further than our Tempeh Burger with Portobello Bun!
- 4 oz (F) or 6 oz (M) tempeh
- 2 tbsp vegetable stock (no sugar added)
- ½ tbsp Braggs Liquid Amino
- ½ tbsp balsamic vinegar
- ¼ tsp onion powder
- 1/8 tsp garlic powder
- ¼ tbsp dried thyme
- 1 tbsp olive oil, divided
- 1 (3 oz) whole portobello mushroom
- 1 romaine lettuce leaves
- ½ tomato, sliced
This delectable burger is made with tempeh, a fermented soybean product that’s packed with protein and has a slightly nutty flavor. The portobello bun adds a juicy, meaty texture, while the fresh vegetables and condiments complete the perfect bite.
Step by Step Instructions
Cut the tempeh into ½ inch slices horizontally. Place slices in shallow dish. Combine vegetable stock, balsamic vinegar, Braggs, onion powder, garlic powder, thyme and half of the olive oil and pour over the tempeh slices. Marinate for 1 hour. Heat the remaining olive oil in a large frying pan on medium heat and fry the slices of tempeh until they are crispy and golden on both sides.
Pour the marinade over the tempeh and cook gently over medium heat until the marinade has mostly absorbed (approx. 15 minutes).
Meanwhile, clean and dry the mushrooms and remove their stems. Brush mushrooms with olive oil and season with salt and pepper. Grill mushrooms under the broiler, until soft and tender, about 5 minutes each side.
Serve with fresh lettuce and tomato, between the grilled portobello mushrooms.
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