Sunday, October 17, 2010

tempeh- quinoa- sweet potato burgers

i found this recipe online while looking for a sweet potato something or other. i really don't know how i find things sometimes, the internet is magic and things just appear, and i am very glad this recipe appeared. i am also glad that the burger is baked and not pan fried. it is super tasty, and it is even good before you bake the burgers- for those of you who need a taste while you're cooking.

i pretty much followed it to a T, but didn't omit certain things, so i'll post what the author wrote, with my notes not quoted. the recipe is vegan.

tempeh-quinoa-sweet potato burgers
from the golden yolk who adapted it from the moosewood restaurant's cooking for health

1/2 cup quinoa
2 cups thinly sliced peeled sweet potatoes (
about 2/3 of a large sweet potato)
1 cup water
1/2 tsp salt
1 tbsp olive oil
1 cup diced onions
1 cup minced bell peppers (
i used green)
2 garlic cloves, minced or pressed
8 oz tempeh, diced
1 tsp dried oregano
1/4 tsp ground black pepper
4 tsp soy sauce
2 tbsp tomato paste, ketchup, or tomato salsa (
i used ketchup)
1 tbsp dark sesame oil (optional)
(i recommend it)
2 tsp dijon mustard
1/3 cup chopped fresh cilantro

1/4 cup sesame seeds
Preheat the Oven to 375 degrees.

Rinse the quinoa in a fine strainer and combine with the water and sweet potatoes in a sauce pan. Add 1/4 tsp of the salt. Cover and bring to a boil, then reduce heat and let simmer until the quinoa is soft and the sweet potatoes are tender, about 15 minutes.

While the quinoa and sweet potatoes cook, heat the olive oil in a skillet over medium heat. Add the onions, the rest of the salt, and cook until the onions are soft, about 5 minutes. Stir in the bell peppers and garlic, cover, and cook for another 3 mintues. Add the tempeh, oregano, black pepper, and soy sauce, cover, and cook for 7-8 minutes stirring occasionally. Transfer to a bowl and set aside.

When the sweet potatoes and quinoa are finished, mash them in the saucepan and then add to the bowl with the vegetables (Note: The quinoa/sweet potato mashed together is delicious on its own. I plan to make this as a side for another meal someday). Mix in the ketchup, sesame oil, mustard, and cilantro and refrigerate until cool enough to handle. Then shape the mixture into burgers (1/2 cup each) and sprinkle each side with sesame seeds. Place on a lightly oiled baking sheet and bake until firm and golden, about 35 minutes.
makes 8 patties.
i served it with a side of roasted butternut squash and sweet potato (leftover from this recipe), and a salad. i've also had it in a lettuce wrap with a dollop of ketchup, and also in a pita wrap with kale. the author recommends it on a pita, or served with guacamole or avocado. mmmmm.

4 comments:

sloeginfizz said...

These look amazing! I'm wanting one right about now… And hearty thanks for posting about the Design Sponge article with my illo!

Miss E said...

We're having these for dinner tonight - and the bits I sneaked while prepping them last night were DELICIOUS.

dang argyle said...

Elizabeth! That's excellent. I've only made them once, and they were way good. I was sneaking bits before they were patties too.

Miss E said...

They were SO GOOD! We each had two for dinner, Shane had one for breakfast, I had one for lunch, and Shane had the last two in his. NOM.