Low carb vegan tempeh burger with portobello bun

Low carb vegan tempeh burger with portobello bun

You’ll need two hands to tuck into this incredible vegan burger. Tender, juicy and flavorful tempeh patties are topped with juicy fixings and cradled between an easy portobello mushroom bun. Low carb, yes, but it's high in protein, nutrients, and flavor, too!

Low carb vegan tempeh burger with portobello bun

You’ll need two hands to tuck into this incredible vegan burger. Tender, juicy and flavorful tempeh patties are topped with juicy fixings and cradled between an easy portobello mushroom bun. Low carb, yes, but it's high in protein, nutrients, and flavor, too!
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g tempeh
  • ½ cup 120 ml vegetable stock
  • 2 tbsp 2 tbsp balsamic vinegar
  • 2 tbsp 2 tbsp tamari soy sauce
  • 1 tsp 1 tsp onion powder
  • ½ tsp ½ tsp garlic powder
  • 1 tbsp 1 tbsp dried thyme
  • 4 tbsp 4 tbsp olive oil, divided
  • 8 (1½ lbs) 8 (650 g) whole portobello mushroomwhole portobello mushrooms
  • 4 (4 oz.) 4 (110 g) Romaine lettuce leaves
  • 2 (8 oz.) 2 (230 g) tomato, slicedtomatoes, sliced
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Cut the tempeh into ½ inch (1.2 cm) slices horizontally. Place slices in a shallow dish.
  2. Combine vegetable stock, balsamic vinegar, soy sauce, onion powder, garlic powder, thyme and half of the olive oil and pour over the tempeh slices. Marinate for 1 hour. Heat the remaining olive oil in a large frying pan on medium heat and fry the slices of tempeh until they are crispy and golden on both sides.
  3. Pour the marinade over the tempeh and cook gently over medium heat until the marinade has mostly been absorbed (approx. 15 minutes)
  4. Meanwhile, clean and dry the mushrooms and remove their stems. Brush mushrooms with olive oil and season with salt and pepper. Grill mushrooms under the broiler, until soft and tender, about 5 minutes each side.
  5. Serve with fresh lettuce and tomato, between the grilled portobello mushrooms.

Tips

This juicy vegan burger goes perfectly with all kinds of low carb veggies and dressings. It is so juicy it will be messy, so have napkins handy. Or eat with a knife and fork.

What is tempeh?

Tempeh is made from fermented soybeans. The fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins 1.

Regarding soy

Products made from soy, like tofu and tempeh, can provide a good source of protein for vegetarians and vegans who follow a low carb diet. Click here for our full policy: Full DD food policy on soy

  1. Source: Wikipedia

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5 comments

  1. Kutty
    I have liked the taste of it, but I cannot make it as burger instead I cooked mushroom and had like bowl. But please check, I usually eat button mushrooms regularly but when I eat this dish with portabella mashrooms I got severe allergic reactions on my palms. So please eat this dish only when you have already eaten the potabella mushrooms already before.
  2. sandy
    Doesn't this need 2 portobellos per burger, for one on bottom and one on top. Thanks Saandy
    Reply: #3
  3. Kerry Merritt Team Diet Doctor

    Doesn't this need 2 portobellos per burger, for one on bottom and one on top. Thanks Saandy

    Hi, Sandy! Thanks for your comment! Yes, it's 2 mushrooms per burger, and we've updated the recipe.

  4. Lynda
    Seems like I can’t access Nutrition info unless I join (or try free trial). Goes to a screen to do that - not nutrition.
    Reply: #5
  5. Kerry Merritt Team Diet Doctor

    Seems like I can’t access Nutrition info unless I join (or try free trial). Goes to a screen to do that - not nutrition.

    Hi, Lynda! Yes, this feature is now a DD+ benefit. If you're not a member yet, you can sign up for a free month if you'd like to access it! https://www.dietdoctor.com/new-member

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