Gluten-free · plant based · Sandwiches

Vegan MoFo Day 1: Herbed Mushroom & Tempeh Veggie Burger

Happy Vegan MoFo, everyone!  I’m proud to say that I’m participating again this year.  I hope to contribute some solid recipes while following the prompts (somewhat, due to scheduling and general interest).  I couldn’t, however, ignore the first day!  I love this idea: re-inventing a standard vegetarian option.  All too often, as many vegans know, the “veggie option” consists of a boring salad and possibly french fries if you’re feeling frisky (or a baked potato, you health nut).     When I first became a vegetarian in high school, the first meat product that I substituted was the burger.  I wasn’t a huge fan of burgers to begin with because I just wasn’t too fond of beef in general.  Luckily for me, veggie burgers were pretty easy to come by at the time (exactly 10 years ago).  Today, I find top quality veggie burgers at my local super market.  I usually look for burgers that are made with as many “whole food” ingredients as possible.  The ones that are coming out lately are eerily similar to ground beef in taste and texture, which is exciting but also unsettling for someone who doesn’t like the idea of eating meat.  I just like that the products like the Impossible Burger and the Beyond Beef patties are marketing themselves towards all consumers, not just plant eating hippies like me!  They offer a sound meat substitute for those who like the taste and feel of beef burgers.  Whatever gets the job done, right?
     The veggie burgers I whipped up today were a little bit of a mashup between “meaty” and “health food”.  I mimicked the texture of chewy and earthy meat with grated mushrooms and tempeh.  The resulting burger is one of bite, chew, deep and smokey flavors with autumnal herbs laced through.  This is a great fall treat, but you can switch the herbs around to be more bright and summer appropriate for the BBQ times!  I nestled these burgers between some gluten-free and vegan buns that I found.  They’re quite pillowy and light, which I loved.  Feel free to also garnish these with your favorite sliced vegetables, slaw, spreads, and what-have-yous.  I kept it simple and seasonal with some local sliced tomato, red onion, sauteed spinach and some extra fresh rosemary.
This recipe yields about 5 decently sized burgers.  I had lunch for the entire week when I made them!  To make the burgers soy-free, substitute the tempeh for your favorite bean with slightly varied results.  Play with it and make it yours!
Happy Mofo again, all!  Dig in!

Herbed Mushroom & Tempeh Veggie Burgers

Yield: Approx. 5 burgers
Free from: Gluten, Nuts


  • 1 pack tempeh, 1/2 grated and 1/2 crumbled
  • 1 package mushrooms of choice, grated
  • 1/2 onion, diced small
  • 2 Tb flax meal
  • 2 Tb chickpea flour (or flour of choice)
  • 2 Tb tamari
  • 1 Tb maple syrup
  • 2 sprigs fresh rosemary
  • 1 tsp dried sage
  • 1 tsp xanthan gum
  • 1/2 tsp crushed fennel seeds
  • salt and pepper, to taste
  • coconut oil, for cooking

Garlic Spinach

  • 2 cups baby spinach
  • 1 clove garlic, grated
  • 1 tsp coconut oil
  • salt and pepper, to taste

Garnishes, opt.

  • fresh herbs
  • sliced raw veggies
  • vegan spreads
  • buns/rolls


  1. In a large mixing bowl, fold together the grated and crumbled tempeh with the grated mushroom.
  2. In a large skillet, heat some coconut oil over medium heat.
  3. Add the diced onion to the pan and saute until translucent, about 5 minutes.
  4. Pour the mushroom and tempeh mixture into the pan and cook until browned, about 10 minutes.
  5. Season the mixture in the pan with salt, pepper, rosemary, sage and fennel seeds.  Toss until incorporated and then turn off heat.
  6. In the large mixing bowl from earlier, pour the mixture in the pan back in.  Fold the tamari, maple syrup, flax meal, chickpea flour and xanthan gum into the cooked mixture until it comes together and holds when pressed.
  7. Create patties with the mixture of desired size.
  8. In your pan, add a little more coconut oil (if desired) for the spinach.  Heat over medium-low heat.
  9. Add the garlic and spinach to the pan and saute gently.  Season with salt and pepper to taste.
  10. Take the spinach off the heat once it wilts and is tender but not mushy, about 5-7 minutes.
  11. Prepare your garnishes and bun/roll, if using.
  12. In a large, clean, non-stick skillet (also can use a grill pan or actual grill), add a little coconut oil if desired.
  13. Cook each burger until browned on both sides, about 3 minutes on each side on medium heat.
  14. Once all burgers are browned, set them aside and turn off the heat.
  15. Assemble your burgers with desired garnishes and open wide!

4 thoughts on “Vegan MoFo Day 1: Herbed Mushroom & Tempeh Veggie Burger

  1. I absolutely love tempeh burgers, they seem to have better texture and structural integrity than other burgers I make. These sound delicious!


    1. Yes, I totally agree, which is why I love using tempeh to make “sausage” and “burgers”! So glad you agree! If you try them and like them, let me know! =)


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