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Tempeh-White Bean Patties

Don’t fear the tempeh. This fermented soy product is an ancient food originating in Indonesia and eaten as a staple in many parts of the world for its high nutritional value. The cakes are dense and pick up flavors like a sponge, so season liberally. Tamari is a richer kind of soy sauce, minus the wheat. You can find both at Healthy Home Market, Whole Foods and other health-focused grocery stores.
By / Photography By Chef Julia Simon | January 01, 2014

Ingredients

  • 12 ounces tempeh
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 ½ teaspoons sage, minced
  • 1 pinch cayenne
  • 1 pinch nutmeg
  • ½ teaspoon black pepper
  • 4 teaspoons tamari
  • 1 tablespoon tomato paste
  • 1 cup cannellini beans, drained and rinse
  • 1 ½ cups cooked short grain brown rice
  • 1 tablespoon refined sesame oil

Instructions

To steam the tempeh, bring a few inches of water to a boil. Place the tempeh in a steamer basket; cover and steam for 15 minutes. Chill.

Using a food processor’s s-blade, chunk the tempeh into a coarse meal. Add garlic, all seasonings, tamari, and tomato paste. Pulse to mix well, then add cannellini beans and brown rice. Continue to pulse until mixture pulls together into a moist ball.

Form patties into quarter-cup balls and flatten with hands. Heat sesame oil over medium-low heat in a cast iron skillet and place patties gently in the pan. Cook 6 minutes per side, flipping only once. Drain on paper towels.

Ingredients

  • 12 ounces tempeh
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 ½ teaspoons sage, minced
  • 1 pinch cayenne
  • 1 pinch nutmeg
  • ½ teaspoon black pepper
  • 4 teaspoons tamari
  • 1 tablespoon tomato paste
  • 1 cup cannellini beans, drained and rinse
  • 1 ½ cups cooked short grain brown rice
  • 1 tablespoon refined sesame oil
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