The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tempeh Mushroom Burgers with Tomato Pepper Relish
Tempeh’s hearty texture works brilliantly in these smoky vegan burgers, infused with umami mushrooms and fibre-packed black beans. Top them with garlicky tomato relish and serve with crunchy rainbow slaw and sweet potato fries.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 roasted red pepper (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 1 handful of fresh chives
- 120g chestnut mushrooms
- 1 onion
- 240g black beans (Wheat, Mustard, Soya, Cereals Containing Gluten) (black beans, water)
- 110g baby plum tomatoes
- 100g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 2 garlic clove
- 2 carrot
- 1 red cabbage
- 2 sweet potato
- 1 tbsp smoked paprika
Nutritional Information
Calories: 446
Protein: 18g
Carbs: 63g
Fat: 16g
Tempeh Mushroom Burgers with Tomato Pepper Relish
Tempeh’s hearty texture works brilliantly in these smoky vegan burgers, infused with umami mushrooms and fibre-packed black beans. Top them with garlicky tomato relish and serve with crunchy rainbow slaw and sweet potato fries.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the sweet potatoes into fries (peel optional). Place on a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden, turning halfway.
- Finely dice the onion and mushrooms. Finely chop or crush the garlic. Heat a large frying pan with 1 tbsp oil on medium heat. Add the onion and cook for 3 mins. Add the mushrooms and half the garlic and cook for 3-4 mins. Meanwhile, drain and rinse the beans then add to a bowl and mash until smooth.
- Crumble the tempeh into the pan and cook for 2 mins. Stir in the paprika and tamari. Transfer the mixture to the mashed beans and mix well. With wet hands, shape the mix into 4 burgers. Place on a lined baking tray and bake for 10-15 mins, until golden, turning halfway.
- Make the relish. Quarter the tomatoes. Finely dice the peppers. Heat a small saucepan with 1/2 tbsp oil on medium heat. Add the remaining garlic and tomatoes and cook for 3-4 mins. Add the peppers and cook for 1-2 mins, then season with sea salt and black pepper. Set aside.
- Make the slaw; trim and finely slice the cabbage. Coarsely grate the carrots (peel optional). Finely chop the chives. Combine in a bowl with 1 tbsp olive oil. Season with sea salt and black pepper.
- Serve the tempeh burgers topped with relish, fries and slaw on the side.
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