4 servings

1 tbsp ground flax seeds
3 tbsp unsweetened almond milk or water
250 gr tempeh
1 tsp smoked paprika
½ tsp cumin
½ tsp oregano
1/4 tsp salt
1/4 tsp black pepper
1 cup cooked black beans
2 scallions, sliced thin
1/2 cup shredded vegan cheese
1 tbsp olive oil

Preheat oven to 375F. Line a baking with parchment paper and spray it with cooking spray.

Combine ground flax seeds and almond milk in a small bowl. Set aside.

Crumble tempeh in a large bowl. Add paprika, cumin, oregano, salt and black pepper and toss gently.
Add black beans, scallions, cheese and flax mixture and using your hands, mash it until all the ingredients are well combined. Divide the mixture in 4 pieces and shape each one into patties, about an inch thick.

Brush both sides of each patty with olive oil and transfer them to the baking sheet. Bake at 375F for 15 minutes or until are done, then broil for a few minutes. Take out and serve.

1 serving
Cal: 332.6               P. 23.3           F: 12.2             Cb: 35.8