Cashew Tempeh Burgers

Ingredients:

• 8 oz tempeh cubed
• 2 cups veggie stock
• 1/2 cup fresh arugula 
• 1 garlic clove
• 1/2 cup raw cashews
• 2 tbsp gluten flour
• 1 tbsp cornstarch
• 1 tbsp nutritional yeast
• 1 cup chopped onions
• 2 tbsp tomato paste
• 2 tbsp tamari or soy sauce
• oil
• sliced tomato and arugula for garnish

Directions:

Preheat the oven to 400 degrees. Put the tempeh and stock in a large pot, and bring them to a simmer. Cook on low heat, covered, until the tempeh is well moistened, about 15 minutes. Drain the tempeh in a colander. Spread it on a towel to dry, then let it cool.

In a food processor, mince the arugula and garlic. Add the cashews and process to a paste. In a small cup, mix together the flour, cornstarch, and yeast.

Add the tempeh and onions to the processor, then sprinkle the flour mixture over the tempeh in the processor bowl. Add the tomato paste and tamari/soy sauce and pulse to coarsely grind the mixture. Pause, take off the lid, and squeeze some of the mixture to see if it holds together. It should still have a chunky texture but form a ball easily.

Oil a baking sheet and scoop 1/2 cup portions of the tempeh mixture onto the sheet. Rinse your hands and use your damp palms to flatten the patties to 3/4 inch thick. Brush the tops with oil, then bake them for 15 minutes. Flip the patties with a spatula and bake until firm and toasted, about 10 minutes more. Transfer the pan to a rack to cool slightly.

Serve the hot patties on buns with sliced tomato and additional arugula.