Source: Moosewood Cookbook
1/2 cup quinoa
3/4 of a large sweet potato, sliced very thin (on a mandolin, if possible)
1 cup of water
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 cloves of garlic
8 oz of tempeh
2 tbsp of tamari
2 tsp of oregano
4 tsp of soy sauce
2 tbsp of tomato paste or ketchup
2 tbsp of dijon mustard
Preheat the oven to 375 degrees
Start by putting quinoa and sliced sweet potatoes in a pot and cover with the cup of water. I had to add just a touch more water to cover the sweet potatoes and quinoa. Cover and bring to a boil, cook for 15 – 20 minutes. Make sure the quinoa is cooked and the sweet potatoes are soft.
Meanwhile, heat a large saute pan and add the onions, green peppers, garlic and tempeh (I just chop and add in that order as I’m done chopping each). Add in the Worcestershire, oregano, and sage, and soy sauce. Sprinkle with salt and pepper. When the onions are translucent and most of the water has cooked out of the vegetables (7-10 minutes), stir in the tomato paste and mustard. Remove from heat.
Take the pot of quinoa and sweet potatoes off the stove, drain as much water from the quinoa/sweet potato mixture as possible. Mash together.
Combine the quinoa/potato and onion/pepper/tempeh mixture together. Let cool in the fridge for 30 min – 2 hrs to cool. To make all the burgers the same size, scoop out a half cup of the mixture and form into a patty, the size of the buns you will be using.
Because I only needed to make one for lunch, I formed all of the mixture into patties and cooked them all for about 40 minutes (I found after thirty they were still a little soft). At this point, I froze off all but one. I actually found that after freezing, the patties hold together much better.