-
1
Place the tempeh into a saucepan and just barely cover with water (its okay, even preferable, if some of the tempeh is peeking out of the water).
-
2
Add 1 teaspoon of Bragg, cover and bring to a boil.
-
3
Simmer for about 15 minutes, or until most of the water is absorbed.
-
4
Drain any remaining water and transfer the tempeh to a large bowl.
-
5
Add the white beans, give a quick stir, and set aside.
-
6
This will heat the beans just for a bit for easier mashing and cool the tempeh down just a bit for easier handling.
-
7
Give the saucepan a quick rinse and dry.
-
8
Saute the garlic and fennel seed in 1 tablespoon olive oil over low heat, just until fragrant (about 1 minute).
-
9
Add the remainder of the spices and stir constantly for 30 seconds.
-
10
Add to the tempeh mixture along with the tomato paste and remaining tablespoon of Bragg.
-
11
Mash everything together with a potato masher or strong fork, until its just a bit chunky and there are no whole beans left (you dont want it pureed, you should still be able to see the beans).
-
12
Add the bread crumbs and combine well with a fork.
-
13
Taste for salt and spices and adjust to your liking.
-
14
Let sit for about 15 minutes to allow the flavors to meld.
-
15
Form into patties, using about 3 tablespoons worth of the mix (you can use a quarter-cup measuring cup filled three-quarters full to make the patties consistent in size).
-
16
Heat the remaining 2 tablespoons of olive oil over medium heat.
-
17
Cook the patties until brown, about 3 minutes each side.
-
18
You may need to add a little more oil when you flip them over.
