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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]

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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.

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

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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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.

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About The Author

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Kyra Howearth

See My Recipes

Healthier desserts and family dinners.

Kyra Howearth has been a vegan for nearly 15 years, developing a “conscience” when she was a young school girl. When she's not flipping vegan pancakes, she's teaching her children how to live a compassionate vegan life, and creating more healthy vegan recipes to share on her blog, Vie De La Vegan. If you are raising vegan children, don't miss out on her free Guide To Vegan Nutrition For Children.

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