| 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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