Baked Tempeh Patties – GF, Vegan

Baked Tempeh Patties – GF, Vegan
Prep time

Cook time

Total time


I’ve been dreaming of patties lately and i had a block of Tempeh in the fridge…… what came out was a great tasting patty!
Recipe type: Legumes
Serves: 8

  • 200g Tempeh
  • 100g can Cannellini Beans – rinsed well
  • 20g Walnuts – soaked for 2 hours in filtered water then broken in small pieces
  • 3 Tbs Buckwheat Flour
  • 1 Tbs Ground Flaxseed
  • 1 Tbs Brown rice Miso paste
  • 1 tsp Dijon Mustard
  • 2 cloves of Garlic – finely chopped
  • ¼ tsp dried Oregano
  • ¼ tsp dried Basil
  • 1 heaped tsp fresh Parsley – chopped finely
  • 1 small red Onion – finely chopped
  • ¼ tsp Apple cider
  • Rock Salt
  • Cracked Pepper

  1. Pre-heat the oven & grill to 200 degrees Celsius
  2. Steam the Tempeh until soft and cooked right thru – approx 10min
  3. In a bowl, place all the ingredients and mash well with a fork
  4. Add the Tempeh and combine/mash well
  5. Form into patties – roll into balls first then squash between your palms (use some water if it starts to stick to your palm, a few drops will do)
  6. Place onto a non-stick baking tray or liner
  7. Bake on the top shelf for approx 8 minutes
  8. Turn the patties over and bake for a further 8 minutes
  9. Remove and serve with my ‘Savoy Cabbage and Leek stir-fry with sesame seeds’.
  10. Makes 8 patties
  11. These can be frozen.

This post was submitted to ‘Slightly Indulgent Tuesday; 03/27/12‘ @ and to ‘‘ @ and to ‘Whole Food Wednesdays’ @

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