7medium portobello mushroomscut into 1/3 inch dice
1/2cupregular rolled oats
1/4cuptoasted sunflower seeds
1tspbarley or brown rice miso
1cupchopped parsley
1tsptamari
freshly ground pepper
Instructions
Cut tempeh into 1 x 3-inch pieces (about 14 pieces). Lay each piece flat and cut int half horizontally to make 28 thinner pieces. In large baking dish, lay pieces flat in a snug, single layer.
Add apple juice, garlic vinegar, tamari, olive oil, paprika and cumin and a blender. blend until smooth. Pour marinade over tempeh, cover and set aside for an hour or up to 2 days in fridge.
Preheat oven to 350 F. Bake tempeh for 45 min or until marinade is mostly absorbed and tempeh begins to brown around edges.
Soak the sun-dried tomatoes in 1 cup boiling water for 30 min, drain and mince.
Warm olive oil in wide skillet over medium heat. Add onions, saute for 5 minutes. Add garlic and salt and cook for another 2 min. Stir in paprika and cumin. Add 1/2 mushrooms and cook for 2 min until they begin to reduce. Add remaining mushrooms and cook for 10 more min or until all liquid has evaporated and mushrooms are cooked. Set aside.
Place eats and sunflower seeds in food processor and pulse several times until coarsely ground. Transfer to large mixing bowl and add cooked mushrooms, sun dried tomatoes, miso, parsley, tamari and large pinch of black pepper. Mix well. Crumble tempeh into mushroom mixture and mix until completely combined. Taste and add more salt, if needed.
Shape mixture into 8 burgers. Place on prepared baking sheet and brush top and sides with olive oil. Bake for 20 minutes. Carefully flip each burger over with spatula. Bake another 10 min. Serve with browned onions and fixings.