BBQ tempeh burger with minty slaw recipe
This plant-based BBQ tempeh burger is the tasty vegan snack of dreams, and the hint of summer we all need to keep us going until we can actually dig the barbecues out.
Created by Better Nature Tempeh, it's stuffed full of their delicious BBQ Tempeh Pieces, topped with a zingy, spicy dressing of jalapeño, lime and roasted garlic, and served with a side of creamy apple coleslaw.
It's easy to make too; once your garlic is roasted and your coleslaw is made, there's just a bit of blitzing and assembling to do.
Ingredients
- 2 burger buns
- 1 pack of Better Nature Tempeh BBQ Pieces
- 2 burger buns
- 1 pack of Better Nature Tempeh BBQ Pieces
- 2 burger buns
- 1 pack of Better Nature Tempeh BBQ Pieces
- 1 pinch of salt and pepper
- 8 tbsp plant based yogurt
- 1 lime, zested and juiced
- 1 jalapeño
- 20 g coriander (cilantro)
- 10 g chives
- 1 large garlic bulb
- 1 tbsp extra virgin olive oil
- 1 pinch of salt and pepper
- 8 tbsp plant based yogurt
- 1 lime, zested and juiced
- 1 jalapeño
- 0.7 oz coriander (cilantro)
- 0.4 oz chives
- 1 large garlic bulb
- 1 tbsp extra virgin olive oil
- 1 pinch of salt and pepper
- 8 tbsp plant based yogurt
- 1 lime, zested and juiced
- 1 jalapeño
- 0.7 oz coriander (cilantro)
- 0.4 oz chives
- 1 large garlic bulb
- 1 tbsp extra virgin olive oil
- 250 g red cabbage
- 250 g white cabbage
- 2 apples
- 1 small red onion
- 5 tbsp plant based yogurt
- 1 lemon, juiced
- 10 g mint
- 10 g coriander (cilantro)
- 1 red chilli
- 8.8 oz red cabbage
- 8.8 oz white cabbage
- 2 apples
- 1 small red onion
- 5 tbsp plant based yogurt
- 1 lemon, juiced
- 0.4 oz mint
- 0.4 oz coriander (cilantro)
- 1 red chilli
- 8.8 oz red cabbage
- 8.8 oz white cabbage
- 2 apples
- 1 small red onion
- 5 tbsp plant based yogurt
- 1 lemon, juiced
- 0.4 oz mint
- 0.4 oz coriander (cilantro)
- 1 red chilli
Details
- Cuisine: American-inspired
- Recipe Type: Vegan
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 2
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Remove the stem of the garlic bulb, exposing the head of each individual clove of garlic. Add a sprinkle of salt and a drizzle of olive oil before covering it with aluminium foil. Place in the oven and roast for 30-40 minutes.
- Add your lime to a griddle pan on a high heat. Remove once it begins to char. Assemble your jalapeño dressing by adding all ingredients to a blender or food processor (plant-based yogurt, lime zest and juice, jalapeño, coriander (cilantro), chives, roasted garlic, extra virgin olive oil, salt and pepper). Blitz until a smooth paste has formed. Add the mixture to a saucepan on a low heat and reduce until a thicker mixture has formed. Remove and allow the mixture to cool.
- Chop the red and white cabbage into thin slices. Chop both the red onion and apple into moon-shaped slices. Combine the apple and onion with the cabbage and 5 tbsp plant based yogurt. Mix well.
- Add 1 tbsp of vegetable oil to a frying pan over a medium-high heat. Add the Better Nature BBQ tempeh bites and saute for 4-5 minutes until heated through.
- Assemble the burger by adding a layer of your charred jalapeño, lime and roasted garlic dressing, followed by your slaw. Top with the tempeh bites before garnishing with some fresh red chilli, coriander (cilantro) and mint.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature