Black Bean Tempeh Patties
with Basil Mayo & Green Salad
- 1 tbsp flaxseed meal
- 13.4 oz black beans
- 2 scallions
- 8 oz tempeh
- 1 tsp smoked paprika
- 1 tsp garlic and pepper seasoning
- ½ oz fresh basil
- 1 clove garlic
- 2 tbsp Follow Your Heart Soy-Free Vegenaise®
- 1 tbsp Champagne vinegar
- 4 oz Arcadian greens
- 4 oz roasted red peppers
- 2 tbsp + 2 tsp vegetable oil*
- 1 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Food processor
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.
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.
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.
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.
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.
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!