We heard no one says “Da Bomb” anymore, so we’ll just say these Cheeseburger Bombs are Bomb Diggity. Wrap some burger flavored Tofurky tempeh crumbles along with some Moocho Cheddar Shreds and pickle relish in vegan biscuit dough, bake until golden and flakey, then dip in some classic yellow mustard. Get the deets here.

Makes 16 servings

what you’ll need:

1 package Tofurky Original Soy Tempeh, roughy chopped
3 tablespoons soy sauce
1 tablespoon agave syrup
2 teaspoons cocoa powder
½ teaspoon mustard powder
¼ teaspoon black pepper
2 tablespoons preferred vegetable oil
1 small onion, minced
2 garlic cloves, minced
2 tubes refrigerated, vegan biscuit dough, such as Annie’s Organic
½ cup Moocho Cheddar Style Shreds
3 tablespoons pickle relish
Yellow mustard, to taste
3 tablespoons vegan butter, melted
1 tablespoon sesame seeds
Ketchup, for serving

how to make:

1. In a food processor, add tempeh and pulse until ground. Alternatively, on a cutting
board, finely chop tempeh.

2. In a medium bowl, whisk to combine soy sauce, agave, cocoa, mustard powder, and
pepper. Stir in ground tempeh until completely coated.

3. In a large skillet over medium-high heat, warm oil. Saute tempeh mixture, onions, and
garlic until onions are soft and translucent, about 6-8 minutes. Transfer to a bowl and
allow to cool for 10 minutes.

4. Preheat oven to 375˚F. Line 2 rimmed baking sheets with parchment paper.

5. On a clean surface, flatten each biscuit into a 2” round. Place a heaping tablespoon of
tempeh mixture, cheddar, relish, and a small amount of mustard on the center of each
round. Pull edges of the dough together around filling to create a ball. Place, seam side
down, on prepared baking sheet. Repeat with remaining biscuit rounds.

6. Brush the top of each ball with melted butter and sprinkle with sesame seeds. Bake
until golden and cooked through, about 18-20 minutes. Serve warm with ketchup and
mustard.