Tofu, Tempeh & Veggie Burgers
(Makes 8 patties)
250g firm tofu
3 cups quick-cook oats
1 large bunch spinach
1 onion, finely chopped
2 garlic cloves, finely sliced
15 mushrooms, finely sliced
2 tbsp soy sauce
3 tbsp vegetarian oyster sauce
2 tbsp dijon mustard
juice of 1 lemon
wholemeal bread or buns to serve
2 cucumbers, thinly sliced
2 tomatoes, thinly sliced
2 handfuls lettuce leaves
8 slices of sourdough bread
Heat an oven to 200°C. Bring a large pot of water to the boil. Add one large bunch of spinach leaves. Cook for one minute then strain and cool under cold running water. When cooled finely chop and set aside.
Heat a frying pan on a high heat. Add the onion and garlic. Add ¼ cup of water, then mushrooms and saute until all the water is absorbed.
Crumble the tempeh and tofu into a large mixing bowl. Mash with your hands or in a food processor to a “ricotta” like consistency. Add the oats, cooked spinach, soy sauce, vegetarian oyster sauce and the Dijon mustard. Squeeze over the juice of one lemon. Mix well with your hands. Add the sauteed mushrooms, garlic and onion mixture and combine well. Form into patties and place into the oven on a baking tin lined with greaseproof paper. Bake for 30 minutes until golden brown on both sides.
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