Nutritious, protein-dense, vegan tempeh burgers. Topped with and a vegan pesto spread.

Tempeh is nutritionally dense. Highly nutritious because of the fermentation process, and is packed with protein.

The fermentation process binds soybeans into a cake form. It has a strong nutty flavor, holding its shaped when cooked, but absorbs other flavors easily. This fermented soy product is high in probiotics and wide array of vitamins and minerals.

Tempeh and other fermented foods help increase the amount of beneficial bacteria in the gut, which has huge effects on health!


We combined the tempeh in a food processor with sauteed vegetables to form a nutty delicious patty, you will thoroughly enjoy!


Vegan Pesto is DELICIOUS!


This lemon pesto is earthy, aromatic, and bright. With only six simple ingredients, blending this up is quick and easy.


Tempeh Burger With Vegan Pesto

Tempeh Burger with Vegan Pesto
Author: Carol Aguirre
Nutritious, protein-dense, vegan tempeh burger sauteed with vegetables to form a nutty delicious patty, you will thoroughly enjoy! Topped with a vegan pesto spread.


Tempeh Burger
  • 8 ounces tempeh
  • 2 cups vegetable broth
  • 3/4 cup red onion chopped
  • 3/4 cup bell button mushrooms chopped
  • 5 cloves garlic chopped
  • 1 tablespoon olive oil
  • 1/2 cup Italian breadcrumbs
  • 1/3 cup fresh parsley chopped
  • 1 flax egg*
  • 1/4 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Preheat oven to 350°F
  2. Slice tempeh into strips and place into a medium pot on medium-high heat. Cover with vegetable broth and bring to boil. Once broth is boiling, reduce heat and let simmer for 10 minutes. Drain vegetable broth and set tempeh aside.
  3. Heat olive oil in a medium-sized skillet over medium heat. Add chopped red onion, mushrooms, and chopped garlic. Cook until soft, stirring frequently.
  4. Then, add all ingredients to a food processor. Pulse until combined. At this point, the mixture will be very thick and you may need to transfer to a bowl and combine with a spoon.
  5. Meanwhile, make a *flax egg by combining 1 tablespoon of flaxseed with 3 tablespoons water. Let sit for 5 minutes to thicken.
  6. Using both hands, take a small handful of the mixture and roll into a ball. Then, press the ball between your palms to make a patty, depending on the size of the buns you’re using. We used about 5 inches.
  7. Lina a sheet pan with parchment paper, add patties. Bake at 350°F for about 20 minutes, until golden brown.
  8. Remove from heat when ready.
  9. Serving Suggestion: Toast buns and spread vegan pesto on bottom and top bun, add slice of tomato and olives (optional). Add with your favorite veggie(s), we combined with kale. May add jalapeños peppers if you want a spicy kick.
  10. Enjoy!
Vegan Pesto
  1. 2 big handful fresh parsley (no stems)
  2. 1/3 cup raw cashews
  3. 1/3 cup olive oil
  4. 2 tablespoon unsweetened almond milk
  5. 1/4 cup lemon juice
  6. 5 cloves fresh garlic
  7. 1 teaspoon salt
  8. 1 teaspoon pepper
  1. Place all ingredients into a food processor or high speed blender. Blend on high for 2 minutes.
  2. Add to bun for a delicious nutty burger
  3. Enjoy!
Did you make this recipe?
Tag me @vegan.weightloss.nutritionist on instagram

Carol Aguirre MS, RD/LDN