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!
Author: thefussiesteater.com
Recipe type: Legumes
Serves: 8
Ingredients
- 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
Instructions
- Pre-heat the oven & grill to 200 degrees Celsius
- Steam the Tempeh until soft and cooked right thru – approx 10min
- In a bowl, place all the ingredients and mash well with a fork
- Add the Tempeh and combine/mash well
- 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)
- Place onto a non-stick baking tray or liner
- Bake on the top shelf for approx 8 minutes
- Turn the patties over and bake for a further 8 minutes
- Remove and serve with my ‘Savoy Cabbage and Leek stir-fry with sesame seeds’.
- Makes 8 patties
- These can be frozen.
This post was submitted to ‘Slightly Indulgent Tuesday; 03/27/12‘ @ http://simplysugarandglutenfree.com and to ‘http://www.thefussiesteater.com/2012/03/baked-tempeh-patties-gf-vegan/‘ @ http://www.thetastyalternative.com and to ‘Whole Food Wednesdays’ @ http://www.beyondthepeel.net
This looks so good and good for you! Thanks so much for sharing at Allergy Free Wednesday! I hope you’ll come back tomorrow.
Thanks for commenting, this tempeh pattie is a lovely little nugget! Will definitely be back to Allergy Free Wednesdays!