Vegetarianism and Veganism have been a hot topic of late — especially in Vancouver. It seems everyone is going “plant based” for various ethical, environmental and health reasons. And while at this point I’m not ready to go 100% plant based (because if I can’t have eggs, cheese, and butter for brunch, what’s the point of life?), I have taken a few simple steps to reduce my carbon footprint by thinking about the things I eat.
One way to do this is to simply limit the amount of meat I eat. So when Tempea approached us to try out their fresh, unpasteurized, locally made (North Vancouver) tempeh, I knew I needed to give it a go. After doing some more research, I found out that Tempea’s values directly aline with mine and Shannon’s: they want people to have access to good food — food that doesn’t lack flavour or nutrition, food that supports the local community, and food that has a minimal impact on the environment.
Um yeah…sounds good to me!
So what is tempeh anyway?
Tempeh is a popular fermented food item in Indonesia that is traditionally made with soy — a staple source of protein. Unlike most fermented food that’s made with bacteria (e.g. yogurt), tempeh uses a mould culture called Rhizopus. It produces a white outer layer and the mould’s mycelia spreads and grows in and around each soybean. As a result, this network of mycelia is what holds the product together in a patty-like consistency. It’s delicious and full of probiotics.
Tempeh’s patty-like consistency is where my inspiration for this recipe came from. Why not beer batter the tempeh and create the most delicious tempeh burger ever?
And so that’s exactly what I did guys! I took Tempea’s block of tempeh, sliced it in half and smothered it in beer batter. It was so good and you definitely need to try it for yourself. This Beer Battered Tempeh Burger means that you’ll get to eat your daily dose of protein, lower your carbon footprint, and support the local economy, while still enjoying a delicious deep fried meal.
Speaking of Health Benefits of Tempeh
Tempeh is high in protein (21 grams per serving), low in sodium, and high in fibre. Tempea’s tempeh is made with organic, non-GMO soybeans and it’s unpasteurized…meaning it’s literally alive and full of flavour.
And since tempeh is a fermented food, it’s easily digested by the body as the process breaks down the notorious phytic acids found in soy.
What’s your favourite way to cook and eat tempeh? We would love to hear from you.
- 1/4 Cup of yellow mustard
- 1 Tbsp of honey
- 1 Tbsp of light brown sugar
- 2 Tbsp of apple cider vinegar
- 1 tsp of chilli powder
- 1 tsp of ketchup
- 1 tsp of Worchestershire sauce
- 1/2 tsp of garlic powder
- ground black pepper to taste
- 1 cup of red cabbage
- 2 tbsp of apple cider vinegar
- 1 tbsp of olive oil
- salt to taste
For Beer Battered Burger
- 1 Cup of white flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2/3 Cup of beer
- 2 8 oz packages of tempeh
- 1 cup of canola oil
- 4 burger buns
- Mix all sauce ingredients together in a small bowl
- Refrigerate while making the burgers to allow flavours to meld
- Thinly slice cabbage
- Mix cabbage together with apple cider vinegar, olive oil and salt to taste
- Let marinade while you make the burgers
- Mix together the flour, baking powder and salt in a medium sized bowl.
- Slice your tempeh pieces in half to create thin tempeh burgers.
- Pour oil into frying pan and put on medium heat. Oil should be about 3/4 inch thick. I love to use my cast iron skillet for this.
- Add beer to flour mixture -- if you feel that it's too thick you can add a bit more beer.
- Dip your first tempeh burger into the beer batter. Ensure it's fully covered.
- Transfer it over into the hot oil and cook on both sides until golden brown. This should only take a few minutes.
- Repeat with the rest of the burgers.
- Now you're ready to assemble the burgers with buns, coleslaw and sauce!
- Remember to never eat Tempeh raw. Always cook it thoroughly!