Snappy Chili Buns

Meatless mixture:

8 oz. Tempeh
4 Tbsp. Tomato paste
¼ cup Water
1 tsp. Dried oregano
1 tsp. Chili power
1 tsp. Soy sauce
1-2 tsp. Nutritional yeast flakes
½ tsp. Salt
  Tabasco sauce to taste
  4 Whole grain buns, cut in half

1. Steam the Tempeh for 20 minutes. Let it cool until it can be easily handled. Grate the tempeh on the coarse side of a grater, and place it in a medium mixing bowl. Stir in the remaining ingredients except the buns, and mix well.
2. Place the buns on a dry baking sheet, cut side up. Spread the tops evenly with the tempeh mixture, spreading it to the edge of each bun. (This will help to keep edges of bun from burning.)
3. Place the sandwiches under the broiler for 4 to 5 minutes. Watch closely so the sandwiches do not burn. For best broiling results leave the door open checking the buns frequently. Rotate the pan half way through.
4. Serve the buns hot.

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