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

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)
  • 10 ounces tempeh
  • 1/2 cup tomato puree (passata)
  • 1/4 teaspoon cayenne powder
  • 9.8 ounce jar sun-dried tomatoes in oil (reserve oil)
  • 1/2 cup fresh parsley
  • 1 clove of garlic
  • As desired: baby spinach, shredded carrot, red onion, or any other salad vegetables.


To Make the Bread Rolls:
  1. 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.
  2. Add the chia seeds, salt and flour, mix until a smooth dough forms.
  3. Knead with your hands for five minutes.
  4. Place the dough on the counter, covered with the upside down bowl, leave to rest for 2 hours.
  5. Knead again, divide into eight pieces.
  6. Place on a baking tray, brush with water and sprinkle with pepitas.
  7. Leave to rest for 30 minutes.
  8. Bake at 350°F for 30 minutes or until golden.
  9. Let cool while you prepare the rest of the meal.
To Make the Tempeh:
  1. Cut the tempeh into eight equal pieces.
  2. Combine the tomato puree and cayenne.
  3. Dip the tempeh pieces into the tomato mix.
  4. Preheat a cast iron griddle over a medium heat.
  5. Grill the tempeh for 7 minutes on one side, flip, grill for another 7 minutes.
To Make the Pesto:
  1. Blend the sundried tomatoes, oil from the jar*, parsley and garlic in a high speed blender until smooth.
Burger Assembly:
  1. Cut open a bread roll.
  2. On one half, spoon on 1-2 tablespoons of pesto, add salad ingredients and tempeh.
  3. Top with the other bread roll half.
  4. Devour.


*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.


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