Grated beet keeps these patties juicy and makes them look like “real” burgers.
YIELD: SERVES 8
4 Tbs. light miso paste
2 8-oz. pkg. tempeh, grated
3 Tbs. canola oil, divided
½ cup gluten flour or vital wheat gluten
2 Tbs. guar gum
1 portobello mushroom, stemmed and grated (about ¾ cup)
1 small beet, grated (about ¾ cup)
1 small onion, grated (about ½ cup)
1 small carrot, grated (about ½ cup)
½ cup fresh or frozen corn kernels
½ medium green bell pepper, finely chopped (about ⅓ cup)
½ medium red bell pepper, finely chopped (about ⅓ cup)
2 cloves garlic, minced (about 2 tsp.)

  1. Preheat oven to 350°F. Coat baking sheet with cooking spray.
  2. Dilute miso in ¼ cup water in bowl. Stir in tempeh and 1½ Tbs. oil. Stir in flour and guar gum.
  3. Mound tempeh mixture on prepared baking sheet. Cover with foil, and bake 20 minutes, or until heated through.
  4. Heat remaining 1½ Tbs. oil in skillet over medium heat. Add mushroom, beet, onion, carrot, corn, bell peppers, and garlic. Sauté 10 minutes, or until vegetables are tender.
  5. Pulse vegetables and tempeh mixture in food processor 6 or 7 times or until just blended (do not overblend).
  6. Shape tempeh mixture into 8 patties. Cover with plastic wrap, and refrigerate 4 hours, or overnight, to blend flavors.
  7. Preheat grill to medium. Brush burgers and grill rack with oil. Grill 8 to 10 minutes per side.
    VEGAN

NUTRITION INFORMATION
Calories: 218
Protein: 20 g
Total Fat: 9 g
Saturated Fat: 1.5 g
Carbohydrates: 14 g
Cholesterol: 0 mg
Sodium: 259 mg
Fiber: 6 g
Sugar: 3 g