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Protein Vegan Burgers

Recipe by Suba Chelva from @subz_foodie

It’s your sign to make these delicious tofu bites if you’re hosting a party, or simply a treat for your family. It’s super easy to make (just need to prep the tofu), and super yummy with crunchy peanut butter. I made the satay sauce with a boost of San Elk Organic Veggie Stock to enhance the flavours with organic vegetables and spices! I like to serve the tofu with crackers and cranberry sauce, but you can also do flat bread or simple enjoy them as a side!


200g tempeh;

200g firm tofu;

1 tbsp natural peanut butter;

5 sprigs fresh coriander, roughly chopped;

1 carrot, shredded;

1 tbsp fresh ginger, grated;

1 tbsp fresh garlic, minced;

1-3 tsp siracha/hot sauce (depending on how spicy you like your burgers); and

1-2 tsp San Elk Organic Vegetable Stock (or to taste).


  1. In a food processor, place the tempeh and tofu and process until well combined and resembles mince meat

  2. Add the remaining ingredients and process until well combined

  3. Form the mixture into six burger patties.

  4. If you are baking these, preheat the oven to 170 degrees Celsius. Once the oven is preheated, place the patties on a baking tray and bake for 20-25 minutes or until golden brown. You can also turn your patties around at the 10-12 minutes mark to make sure your patties cook evenly.

  5. If you using an air fryer, place the patties in the air fryer at 170 degrees Celsius and air fry for 20-25 minutes or until golden brown.

  6. If you are pan frying your patties, spray your pan with olive oil and once your pan is hot, place the patties on the pan and pan fry for 5-8 minutes on each side or until golden brown;

Enjoy as a burger, in a wrap or in a salad 

Happy cooking.

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