How long do the homemade bread rolls need to rise?

The dough for the bread rolls requires two separate resting periods: an initial 20 minutes for the yeast to activate, followed by 2 hours for the first rise, and then another 30 minutes before baking.

Can I make the tempeh patties ahead of time?

You can cut and dip the tempeh pieces in the tomato puree and cayenne mix in advance, then grill them just before serving for the best texture.

What kind of sun-dried tomatoes should I use for the pesto?

Use a 9.8-ounce jar of sun-dried tomatoes packed in oil, as the recipe specifically calls for reserving and using that oil in the pesto blend.

How should I store leftover Tempeh Burgers or components?

Store grilled tempeh and pesto separately in airtight containers in the refrigerator for up to 3-4 days. The homemade bread rolls can be stored at room temperature for a few days or frozen.

What other toppings would complement these Tempeh Burgers?

Beyond baby spinach, shredded carrot, and red onion, consider adding avocado slices, pickled onions, or a crisp lettuce leaf for extra flavor and texture.

11 years ago

Tempeh Burgers With Sun-Dried Tomato Pesto
[Vegan]

Name: Tempeh Burgers With Sun-Dried Tomato Pesto [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: Bread Rolls:; 1 3/4 cups warm water; 1 tablespoon raw sugar; 1 tablespoon dried yeast; 2 tablespoons chia seeds; 1/2 teaspoon sea salt; 4 cups whole-grain flour; 1/2 cup pumpkin seeds (pepitas); Tempeh:; 10 ounces tempeh; 1/2 cup tomato puree (passata); 1/4 teaspoon cayenne powder; Pesto:; 9.8 ounce jar sun-dried 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.

KH By: Kyra Howearth

Author Bio

Healthier desserts and family dinners. Kyra Howearth has been a vegan for nearly 15 years, developing... Read More

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A vibrant Tempeh Burger with sun-dried tomato pesto, grilled tempeh, fresh spinach, and shredded carrot, served on a homemade whole-grain bun.

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Discover more recipes with these ingredients

Tempeh Burgers With Sun-Dried Tomato Pesto [Vegan]

These tempeh burgers are a delicious meal, packed with zinc-rich ingredients. Follow this recipe to make your own whole-grain bread rolls, too!

Ingredients You Need for Tempeh Burgers With Sun-Dried Tomato Pesto [Vegan]

Bread Rolls:

1 3/4 cups warm water
1 tablespoon raw sugar
1 tablespoon dried yeast
2 tablespoons chia seeds
1/2 teaspoon sea salt
4 cups whole-grain flour
1/2 cup pumpkin seeds (pepitas)

Tempeh:

10 ounces tempeh
1/2 cup tomato puree (passata)
1/4 teaspoon cayenne powder

Pesto:

9.8 ounce jar sun-dried 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.

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How to Prepare Tempeh Burgers With Sun-Dried Tomato Pesto [Vegan]

To Make the Bread Rolls:

Combine the warm water (not warmer than body temperature), 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 five minutes.
Place the dough on the counter, covered with the upside down bowl, leave to rest for 2 hours.
Knead again, divide into eight pieces.
Place on a baking tray, brush with water and sprinkle with pepitas.
Leave to rest for 30 minutes.
Bake at 350°F for 30 minutes or until golden.
Let cool while you prepare the rest of the meal.

To Make the Tempeh:

Cut the tempeh into eight 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.

To Make the 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 1/4 cup olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon dried rosemary leaves.