Tempeh: The Nutty Powerhouse of Plant-Based Goodness
Tempeh—Indonesia’s traditional fermented soy product—is now widely available in varieties made from chickpeas, fava beans, and other legumes, offering a delicious and wholesome alternative to meat. Whether you’re vegan, flexitarian, or just tempeh-curious, this recipe will have you rethinking everything you thought you knew about veggie burgers. Ready to sink your teeth in?
Looking for the ultimate plant-based burger that’s big on nutrition and flavour? These Tempeh Burgers are your new go-to! Packed with protein, gut-loving goodness, and a bold, savoury bite, they’ll convert even the most devoted carnivore.
PrintTempeh burgers with almond satay
- Total Time0 hours
- YieldAbout 12 large or 24 small burgers 1x
- DietVegan
Ingredients
Marinade
2 tablespoons tamari
1 tablespoon mirin
2 teaspoons maple syrup
2 teaspoons tamarind paste
2 cm piece ginger, peeled, roughly chopped
1 clove garlic peeled, roughly chopped
Cold water to cover
Tempeh burgers
600 grams (2 packets) tempeh
2–3 large carrots, peeled, cut into 2cm rounds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon macadamia nut oil
2 cups cooked brown rice or cooked quinoa
1 tablespoon white miso paste
1/2 cup fresh coriander, roughly chopped
4 tablespoons black and/or white sesame seeds
Instructions
1. Preheat oven to 180C. Line a baking tray with baking paper.
2. In a large saucepan, place all of the marinade ingredients along with the tempeh, bring to a
simmer on a moderate heat and simmer for about 15 minutes. Set aside.
3. Meanwhile, place carrots, cumin, coriander and macadamia nut oil in a bowl and mix well.Recipe provided by: Samantha Gowing, Plant-Based Diets: Nutrition & Wellness
4. Transfer the carrots and spice mix to the prepared baking tray and spread it out on the tray.
Bake for 30 minutes until cooked. Remove from oven and allow to cool.
5. Reduce oven to 160 C.
6. In a food processor, place the cooled carrots, and tempeh, marinade mix. Process until well
combined.
7. Transfer the mixture to a large bowl, add cooked rice or quinoa, miso and chopped
coriander. Mix well. A potato masher is handy for mixing.
8. Form into large or smaller shaped burgers depending on your preference.
9. Line the same or another baking tray with baking paper.
10. Place sesame seeds on a large plate and roll the burgers in sesame seeds.
11. Place onto prepared oven tray and bake for 20 minutes or until golden. Be careful not to
burn, sesame seeds can burn easily.
12. While the burgers are cooking make the satay sauce: Place all ingredients in a blender and
process until smooth. You can refrigerate leftover satay sauce for up to 5 days. This sauce
can be made in advance.
Notes
Small burgers make great finger food, with the satay sauce served as a dipping sauce.
- Prep Time: 1 hour
- Cook Time: 20-25 mins
- Category: Plant-based
- Method: Bake
- Cuisine: Modern Australian
Almond Satay Sauce
- Total Time5 minutes
- YieldApprox. 1¾ cups
- DietGluten Free
Skip the peanuts and make this creamy almond satay sauce instead. Packed with healthy fats, naturally gluten-free and vegan, it’s perfect for noodles, grain bowls, tofu, salads and fresh rice paper rolls. A versatile food-as-medicine recipe from Chef Sam Gowing.
Ingredients
Instructions
- Place all ingredients in a blender and process in blender until smooth.
- Serve with tempeh burgers.
- Refrigerate leftover satay sauce for up to 5 days.
Notes
Serving suggestions
This creamy almond satay sauce is delicious drizzled over crispy tofu, grilled chicken or tempeh, and pairs beautifully with roasted cauliflower, fresh rice paper rolls, stir-fried vegetables, brown rice, quinoa bowls, zucchini noodles, soba noodles or sweet potato wedges.
Variations
Personalise the sauce by adding fresh coriander, chilli flakes, fresh turmeric or lemongrass. For an even creamier texture, stir in a splash of coconut milk, finish with toasted sesame oil for extra depth, swap tamari for coconut aminos, or replace the almond butter with cashew butter for a slightly sweeter, milder flavour.
Storage
Store the almond satay sauce in an airtight jar in the refrigerator for up to 5 days. It will naturally thicken as it chills; simply whisk in one or two tablespoons of warm water before serving to restore its smooth, pourable consistency.
- Prep Time: 5 minutes
- Category: Sauces
- Cuisine: Modern Indonesian
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