Barbecue tempeh burgers offer a nutritious, hearty option for meals.

In her latest cookbook, registered dietitian Gena Hamshaw simplifies the complexities of nutritional science into practical guidance for plant-based eating. Titled “A Grain, a Green, a Bean,” the book presents a straightforward framework that encourages the incorporation of grains, greens, and beans into meals. This formula not only enhances meal balance but also supports healthier eating habits, making it an accessible choice for both novice and seasoned home cooks.

One of the standout recipes featured in Hamshaw’s cookbook is the Barbecue Tempeh Burger, which effectively showcases the triad of grains, greens, and beans. Tempeh, fermented soybeans, serves as the central protein source. With a growing interest in plant-based diets, many are seeking alternatives to traditional meat options, particularly those who aspire to reduce their red meat consumption for health reasons. This recipe is ideal for anyone looking to explore the culinary versatility of tempeh while enjoying a hearty burger experience.

Hamshaw suggests steaming tempeh before marinating it, a technique that diminishes its natural bitterness and enhances flavor absorption. The tempeh is then marinated in a homemade barbecue sauce composed of pantry staples, allowing it to develop a rich flavor profile. For optimal taste, the tempeh should ideally marinate for a minimum of four hours, though even a one-hour soak yields satisfying results.

Accompanying the tempeh burger is a slaw made from shredded cabbage and carrots, dressed with a tangy mayonnaise mix that incorporates Dijon mustard and apple cider vinegar. This slaw adds a refreshing contrast to the smoky, savory tempeh, rounding out the meal with both texture and flavor.

The resultant dish is a playful combination of deep flavors and satisfying textures that appeals to diverse palates. Consumers are increasingly aware of the health benefits of plant-based diets, and Hamshaw’s recipe provides an excellent example of how simple ingredients can be transformed into a delightful meal.

In conclusion, the Barbecue Tempeh Burger from “A Grain, a Green, a Bean” serves not only as a nourishing meal option but also as an invitation to explore the broader realm of plant-based cooking. With over 80 creative combinations in the cookbook, readers are encouraged to experiment and discover the versatility of vegetarian cuisine while fostering a more balanced approach to their dietary choices.

The recipe stands as a testament to Hamshaw’s philosophy that a grain, a green, and a bean can form the foundation of countless healthy, delicious meals. This approach ensures that the experience of eating remains both enjoyable and nourishing.