| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Main dish | 4 | Servings |
INGREDIENTS
| 1/4 | c | Tamari |
| 2 | tb | Mirin or sherry |
| 1/4 | c | Pineapple juice |
| 1 | tb | Fresh ginger, grated |
| 2 | Garlic cloves; minced | |
| 1 | pn | Red pepper flakes |
| 4 | Tempeh burgers | |
| 2 | c | Fresh pineapple, diced |
| 1/4 | c | Red onion, diced |
| 1/4 | c | Green bell pepper, diced |
| 1/2 | Tomato; seeded, diced | |
| 1 | Garlic clove; minced | |
| 1 | Jalapeno pepper seeded, minced | |
| 2 | tb | Fresh cilantro, minced |
| 1/2 | ts | Ground coriander seed |
| 1/4 | ts | Ground cumin |
| 1/8 | ts | Salt |
INSTRUCTIONS
PINEAPPLE SALSA To make marinade, combine tamari, mirin, pineapple juice, ginger, garlic and red pepper flakes in a shallow baking dish. Place tempeh burgers in marinade and set aside 15 minutes. Turn burgers occasionally to coat with marinade. Combine pineapple, red onion, green pepper, tomato, garlic, jalapeno, cilantro and spices in a small bowl. Refrigerate until serving time. Remove tempeh burgers from marinade and grill over medium-hot coals 5 minutes each side. Serve immediately with Pineapple Salsa.
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