Black Bean Tempeh Patties with Basil Mayo & Green Salad

Black Bean Tempeh Patties

with Basil Mayo & Green Salad

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
460
FAT
18g
CARBOHYDRATES
36g
PROTEIN
36g

MAIN INGREDIENTS

  1. 1 tbsp flaxseed meal
  2. 13.4 oz black beans
  3. 2 scallions
  4. 8 oz tempeh
  5. 1 tsp smoked paprika
  6. 1 tsp garlic and pepper seasoning
  7. ½ oz fresh basil
  8. 1 clove garlic
  9. 2 tbsp Follow Your Heart Soy-Free Vegenaise®
  10. 1 tbsp Champagne vinegar
  11. 4 oz Arcadian greens
  12. 4 oz roasted red peppers
  13. 2 tbsp + 2 tsp vegetable oil*
  14. 1 tsp olive oil*
  15. Salt and pepper*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the patty mix
Combine flaxseed meal with 3 tbsp of water to a small bowl. Drain and rinse the black beans. Slice the scallions into 1 inch pieces. Using your hands crumble the tempeh into food processor. Add the flaxseed mixture, just 1 cup black beans, sliced scallions, smoked paprika, and garlic and pepper seasoning, pulse until well combined.
2
Make the patties
Divide the mixture in 6 portions and shape each into a patty, about 1 inch thick. Place the tempeh black bean patties onto a plate and in the refrigerator until Step 5.
3
Make the basil mayo
Mince just half of the basil leaves. Peel and mince or grate the garlic. In a small bowl, combine the minced basil, minced garlic, Vegenaise, just 1 tsp Champagne vinegar, and a pinch of salt. Stir the basil mayo.
4
Crisp the black beans
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the remaining black beans and cook, tossing occasionally, until crispy, about 5 to 7 minutes. Season with salt and transfer to a small bowl.
5
Cook the patties
Return the large nonstick skillet to medium-high heat with 2 tbsp vegetable oil. Once hot, add the tempeh black bean patties and cook until until crispy and heated through, about 5 to 6 minutes per side.
6
Serve
In a large bowl, combine the Arcadian greens, remaining Champagne vinegar, 1 tsp olive oil, and a pinch of salt and pepper. Drain and add the roasted peppers. Divide the green salad between large plates. Top with crispy black beans and tempeh black bean patties. Dollop the patties with basil mayo and top with remaining basil leaves. Enjoy!