chipotle tempeh burgers

Wow this week went by fast! I usually catalogue my eats from Tuesdays so I can get it posted nice and early on Wednesday, but it snuck up on me this week! So this post is a little later than usual, but better late than never.


This week’s theme is an extra cup of veggies! So basically just adding more veg to each meal, which I can’t say is usually a problem for me, but I will gladly add an extra portion for fun.

Today’s eats were pretty fantastic I do have to say which included my first attempt at veggie burgers from a recipe of my own creation last night- and they turned out awesome! So I’ll be sharing the recipe at the end of the post.

I’m actually going to try and start posting a few more savoury/main dish recipes on here. I tend to post a lot of drinks, snacks and sweets for a couple of reasons:

  1. I have a ton of fun making and eating sweet things so most of my ideas tend to be of that nature :)
  2. My main meals tend to be thrown together pilafs and salads or things like baked potatoes with steamed veg. While while very tasty, I don’t really keep track of what I’m putting in and they are pretty repetitive.

I think an attempt at making real meals will be good for me- expand my cooking skills and become well-rounded and all that!

Pre-breakfast (4:10 am)


The usual lemon water and Vega. Loving this shaker cup :)

Breakfast (4:45 am)


Green smoothie in a bowl- almond milk, spinach, frozen banana, almond butter, cacao powder and stevia. Topped with coconut, cacao nibs, millet cereal and berries. Stuffed extra spinach in to have that extra cup of veg!

Snack (8 am & 10 am)


my snack set up at work! Vega Chocolate Decadence Bar, water, and coffee with vanilla stevia and soy milk. Had half of the bar with this snack then the other half at 10.

Lunch (1:30 pm)


Got off an hour early! All I wanted when I came home was another green smoothie, so I went with it. This one was amazing, but I want to tweak the recipe and share it with you all, because I think everyone needs this smoothie in their life. In keeping with the theme, I crammed in extra spinach.

Update: here's the recipe for the oatmeal raisin cookie smoothie!


Also had some sliced bell pepper on the side (more veg :)). I thought the picture of this pepper whole was awesome and much more interesting than the slices so I’m sharing that. If that’s not the cutest bell pepper you’ve ever seen, I don’t know what is!

Snack (4:30 pm)

Unpictured fruit salad with kiwi, grapes and berries.

Dinner (6:45 pm)


My chipotle tempeh burgers! Served on sprouted bread with a very simple side salad (spinach tomatoes and a balsamic vinaigrette). Didn’t take a photo of the salad but it wasn’t exciting anyway.

Want to enjoy these delicious burgers for yourself? Well here’s the recipe!

Chipotle Tempeh Burgers (Vegan, Gluten-free, Sugar-Free)

These burgers have a smoky heat from the chipotle peppers and the tempeh gives them a really meaty texture. The broccoli adds lots of crunch and texture too. If you don’t want the crunch you could always steam the broccoli first! These were really satisfying and sturdy burgers- held their own on a bun and didn’t fall apart like other burgers I’ve made. Make sure to adjust the chipotle peppers and adobo sauce if you have a low tolerance for spice!

Makes 6 good-sized burgers

  • 1 package of tempeh (250g)
  • 1 tbsp ground chia mixed with 1/4 cup water, set aside to gel
  • 1/2 cup cooked quinoa
  • 1/2 cup chopped broccoli stalk (I thought this was a great way to use up part of the broccoli that usually ends up in the compost!)
  • 1/4 cup shredded zucchini
  • 1/4 cup nutritional yeast
  • 1/4 cup chopped chipotle peppers in adobo sauce + 1.5 tbsp adobo sauce (omit if you don’t like spice)
  • 1/2 tsp. garlic powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 2 tbsp tapioca starch (or flour or other starch)
  • 2 tbsp Bragg’s Liquid Aminos or soy sauce
  • 2 tbsp apple cider vinegar
  • salt and pepper to taste

Preheat the oven to 350°F.

First defrost the tempeh if frozen then put in a food processor or blender and pulse a few times until the tempeh is in small pieces. Then mix up your chia with the water and set aside.

Combine all the ingredients except chia gel in a large bowl and mix until combined. Add the chia gel at the end, this will help it all bind together. Season it to taste and then form the mixture into 6 patties. I just made it into 6 balls then flattened them onto a baking sheet lined with parchment paper. Alternatively, you could grease the baking sheet with coconut oil, or another with a high smoke point.


Bake in the oven for 25-27 min. Let cool for a couple minutes then enjoy! Great on top of a salad or on a bun/bread with all the usual fixings (hummus, mustard, lettuce and tomato!). Would also be great in a pita or wrap!


mmm thick and juicy!

And that’s another What I Ate Wednesday! Enjoy the rest of your week everyone!