VeganMoFo #6: Vegan Dad’s Tempeh Burgers

I read Vegan Dad every day. I love that his recipes usually quick and kid friendly yet still imaginative. I appreciate a good fancy dish with twelve different steps that I have to start the night before, but those recipes don’t help me on a Wednesday night when I got home late from work and just want to eat something tasty as soon as possible before watching Project Runway. That’s one of the reasons I am completely in love with these tempeh burgers—they take fifteen or twenty minutes to make, start to finish. And they freeze well for even faster meals. But the real reason this is going into regular rotation? They’re freaking incredible. I’m so sick of making veggie burgers that fall apart in the skillet or on the plate. These hold together wonderfully, even if you make them really thin. In fact, the thinner you go, the better they get. Nice and crispy, and there’s more room for toppings! I know from experience that it’s a little difficult to cram half an avocado on a typical veggie burger. And what’s a burger without half an avocado and a smear of Veganaise?
I’ve changed up the spices in these based on what I’ve had around (and also because fennel seed is the work of the devil) and they’ve always come out tasty. Vegan Dad has changed the recipe since publishing this version, but as it includes homemade sausages that I’m ulikely to have around, these will remain the winner. Oh, and another plus? With one package of tempeh, a bit of wheat gluten, bread crumbs from the heels of a loaf of bread, and a bunch of spices, I can get six burgers, enough for two family meals. With a cheap meal like that as part of my grocery list, I might not cry the next time I have to pay nine dollars for maple syrup.

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