Tempeh Black Bean Burgers with Creamy Dill Sauce [Vegan, Gluten-Free]

onegreenplanet.org

The Chakra Garden

subheading: To Make the Burgers:

1 8-ounce package tempeh

1 cup cooked or canned black beans

1 small yellow onion, small diced

3 cloves garlic, minced

2 cups Cremini mushrooms, cleaned and stems removed

2 tablespoons tamari

2 teaspoons dried thyme

4 tablespoons buckwheat flour (brown rice flour will work too)

2 tablespoons nutritional yeast

1 teaspoon cumin

½ teaspoon salt

¼ teaspoon red pepper flakes

Water if needed

subheading: To Make the Cashew Dill Mayo:

1 cup raw cashews (soaked for at least 2 hours)

2 tablespoons lemon juice

¼ cup fresh dill or 1 tablespoon dried dill

½ teaspoon sea salt

¼ teaspoon garlic powder

⅓ to ½ cup water (plus more to reach desired consistency)

Directions at onegreenplanet.org

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