1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain and set aside to cool.
2. In a food processor, combine the onion and garlic and process until minced. Add the cooked tempeh, the walnuts, oats, parsley, oregano, thyme, salt and pepper. Process until well blended. Shape the mixture into 4 equal patties.
3. In a large skillet, heat the oil over medium heat. Add the burgers and cook until cooked thoroughly and browned on both sides, about 7 minutes per side.
4. Serve desired amount of mustard onto each half of the rolls and layer each roll with lettuce, tomato, red onion and avocado as desired. Serve immediately.

From 1000 Vegan Recipes (John Wiley and Sons, 2009), by Robin Robertson, with permission from the author. See more recipes at Robin Robertson’s website, www.globalvegankitchen.com

TEMPEH AND VEGETABLE STIR-FRY

Broccoli, red bell pepper and tempeh are a dynamic team, not only because they’re immensely nutritious ingredients but also because they look and taste great in this spicy stir-fry.

INGREDIENTS:

8 ounces tempeh
Salt and freshly ground black pepper
2 teaspoons cornstarch
3 cups small broccoli florets
2 tablespoons canola or grapeseed oil
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon mirin
½ teaspoon crushed red pepper
2 teaspoons toasted sesame oil
1 medium red bell pepper, cut into ½-inch slices
8 ounces white mushrooms, lightly rinsed, patted dry and cut into ½-inch slices
2 garlic cloves, minced
3 tablespoons minced green onions
1 teaspoon grated fresh ginger

DIRECTIONS:

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain and pat dry, and set aside to cool. Cut the tempeh into ½-inch cubes and place in a shallow bowl. Season with salt and black pepper to taste, sprinkle with cornstarch, and toss to coat. Set aside.
2. Lightly steam the broccoli until almost tender, about 5 minutes. Run under cold water to stop the cooking process and retain the bright green color. Set aside.
3. In a large skillet or wok, heat 1 tablespoon of the canola oil over medium-high heat. Add the tempeh and stir until golden brown, about 5 minutes. Remove from the skillet and set aside.
4. In a small bowl, combine the soy sauce, water, mirin, crushed red pepper and sesame oil. Set aside.
5. Reheat the same skillet over medium-high heat. Add the remaining 1 tablespoon of canola. Add the bell pepper and mushrooms and stir-fry until softened, about 3 minutes. Add the garlic, green onions, and ginger and stir-fry for 1 minute. Stir in the soy sauce mixture and stir-fry until the tempeh and vegetables are hot and well coated with the sauce. Serve immediately.

From 1000 Vegan Recipes (John Wiley and Sons, 2009), by Robin Robertson, with permission from the author. See more recipes at Robin Robertson’s website, www.globalvegankitchen.com

Daniel Redwood, DC, is Associate Professor at Cleveland Chiropractic College–Kansas City and Editor-in-Chief of Health Insights Today and The Daily HIT.