Jan 27 2009
Vegan Bodybuilding Recipes - Tempting Tempeh Burgers
Tempting Tempeh Burgers
Makes 4 burgers
This recipe was created using White Wave’s Original 8 ounce blocks. You may also find frozen tempeh burgers already formed into patties. I recommend storing tempeh in the freezer until the day you need it. Let it thaw for a few hours in the refrigerator. Black spots on the surface do not indicate spoilage and can be cut off. Tempeh is made from cultured soy beans and develops its unique flavor from a fermentation process. If you are looking for a tasty protein alternative that has some chew to it, give tempeh a try. In addition to 24 grams of protein, tempeh provides 9 whopping grams of fiber.
2 (8 ounce) packages of tempeh
(or a 1 pound block or 4 tempeh burgers)
In a shallow baking dish, combine the following for marinade:
¼ cup reduced-sodium soy sauce or tamari
2 tablespoons sake or white wine
¼ cup pineapple juice*
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1 pinch red pepper flakes
½ teaspoon white pepper
Cut each 8 ounce block of tempeh horizontally into 2 even square slices to get 4 burgers. Place in marinade and set aside for 15 to 20 minutes, turning occasionally. Heat grill to medium-high to high temperature. Oil grill rack with vegetable oil. Remove tempeh from marinade and grill for 4 to 5 minutes. Flip with a spatula and continue to grill second side for 4 to 5 minutes. Serve immediately.
* If using canned pineapple slices to make the Grilled Pineapple-Jalapeno Relish, use the remaining juice for the tempeh marinade.
Nutritional Analysis (per burger): Calories 225 (36% from fat); Protein 24 grams; Carbohydrates 15 grams; Fiber 9 grams; Total Fat 9 grams (Saturated Fat 1.5 grams; Monounsaturated Fat 3.5 grams; Polyunsaturated Fat 4.5 grams); Cholesterol 0 milligrams; Sodium 53 milligrams.
Recipe Source - VeganBodybuilding.org
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