The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
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
Allergens
Contains:
Soya
May Contain:
Wheat, Mustard, Soya, Cereals Containing Gluten
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 76Kcal | 446Kcal |
| 317kJ | 1866kJ | |
| Fat | 2.8g | 16g |
| of which saturates | 0.3g | 1.9g |
| Carbohydrates | 11g | 63g |
| of which sugars | 3.8g | 22g |
| Protein | 3.1g | 18g |
| Salt | 0.25g | 1.5g |
| Fibre | 2.6g | 15g |
Vegan
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
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.
Cooking Instructions
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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