I bookmarked this recipe ages ago, but just got around to making it this week. I’m not sure what made it float to the surface this week – or why in the world I waited so long. Because seriously? These were amazing.
Photo by mermaid99
They’re totally vegan – unless you do as we did, and add thinly sliced Swiss and cheddar cheese with 5 minutes left in the bake time. We DEVOURED two patties each after a hard workout, and then ate the rest for breakfast and lunch the next day. They were THAT good – nutty, savory, and robust without feeling heavy or too too virtuous.
Photo by thepinkpeppercorn
You could conceivably make these from start to finish in the same night, but I’d highly recommend prepping the patties the morning or night before you want to actually make them – the prep takes half an hour or more, and then you have to wait for the mixture to cool, and THEN you have to bake them, by which time you’ll be starving. I did all the prep work while making Smitten Kitchen‘s amazing French onion soup, and so could just pop these in the oven while making a green salad and steaming some edamame after our workout.
1/2 cup quinoa, rinsed
1 medium sweet potato, peeled and thinly sliced
1 cup water
1 tbsp olive oil
1 medium yellow onion, diced
1 medium yellow, orange, or red pepper, diced
2 garlic cloves, finely diced
8 oz tempeh, diced
4 tsp tamari
2 tbsp tomato paste or ketchup – I used cocktail sauce for a bit of spice
1 tbsp dijon mustard
salt & freshly ground black pepper to taste
In a medium saucepan, combine the quinoa, sweet potatoes, and water. Cover and bring to a boil, then reduce heat and simmer until the quinoa and sweet potatoes are soft. Transfer to a bowl.
While the quinoa and sweet potatoes cook, heat the olive oil in a skillet over medium heat. Add the onions, generously season with salt and pepper, and cook until soft, about 5 minutes. Add the peppers, garlic, tempeh, and tamari and cook for 7-10 minutes, stirring occasionally. Add to the sweet potato mixture and mash together with the tomato paste (or substitute) and mustard. Refrigerate until cool enough to handle, then form into patties.
Preheat your oven to 375. Bake on a lightly-oiled or lined sheet until firm and golden, about 35 minutes.
Makes 8 half-cup patties.