Best 3 Tvp Veggie Burgers Recipes
Are you looking for a delicious and easy-to-make vegan burger recipe? Look no further! Textured vegetable protein (TVP), also known as textured soy protein, is a versatile plant-based meat alternative that can be used to create a variety of delicious dishes. In this article, we will share our favorite recipe for TVP veggie burgers. These burgers are packed with flavor and nutrients, and they are sure to be a hit with everyone at your next cookout or potluck.
Here are our top 3 tried and tested recipes!
VEGAN NUTRITIONAL YEAST AND TVP VEGGIE BURGERS
From the Red Star Nutritional Yeast cookbook, these look yummy and use ingredients I have around my house that are cheap! (Even though the nutritional yeast isn't the main star in this!) I didn't know what granules were, so I used onion and garlic powders in 1/2 tsp each and they turned out fine. Because these patties use flour and oats, they are not gluten-free but they do lack eggs and dairy and are purely vegan. TVP and nutritional yeast are wonderful sources of protein and are inexpensive with long shelf life, making them perfect vegan staples! Us veg-heads shall not be left out during BBQ season!
Provided by the80srule
Categories Vegan
Time 25m
Yield 4-6 patties, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the water into a bowl and add the oregano, basil, parsley flakes, onion, garlic granules (or powders), and mustard powder with the oats and TVP chunks, and mix well.
- Add the ketchup and soy sauce to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.
- Add the nut/seed butter and incorporate.
- Add the whole-wheat pastry flour and nutritional yeast, and mix thoroughly.
- Form about 4-6 flat patties by hand (or about 8-10 if you want slider size!).
- Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like grapeseed, canola, or olive oil and cook each patty for about 5-8 minutes on each side or until golden brown.
Nutrition Facts : Calories 93.4, Fat 2.9, SaturatedFat 0.6, Sodium 608.6, Carbohydrate 13.8, Fiber 2.6, Sugar 2.4, Protein 5.1
TVP VEGGIE BURGERS
I tried to recreate the veggie burgers that McMaster University's Bridges Cafe serves, and I think I've pretty much got it with this recipe.
Provided by StuYoung
Categories Soy/Tofu
Time 30m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 15
Steps:
- Stir TVP into boiling water in a medium mixing bowl.
- Add ketchup, Worcestershire, soy (appx. 2 tsp), salt, herbs and spices.
- Let stand 10 minutes.
- Heat carrots, celery, onion, garlic and basic in a little oil in a skillet, until JUST softened.
- Mix veggies into TVP mixture, slowly adding flour until the mixture holds its own shape (like a mix between dough and ground beef).
- Shape into 6 patties (1/2 inch think or so).
- Cook in frying pan in a bit of oil until both sides are hardened up and darkened.
- I've tried adding chili powder to the oil in the pan before cooking the patties, and it adds nice flavour.
- Also, when shaping the final mixture, it really helps to wet your hands with a bit of water to prevent it sticking.
VEGETARIAN TVP BURGERS
Steps:
- Gather the ingredients.
- First, combine TVP and hot vegetable broth in a large bowl. Set aside to allow TVP to rehydrate for at least 15 minutes, or until almost all of the vegetable broth liquid has been absorbed. Drain any excess moisture.
- Next, combine rehydrated TVP with remaining ingredients and stir to combine well. You may need to add a little more or less flour to get mixture to the right sticky consistency.
- Form mixture into patties and fry in oil over medium heat on each side until lightly browned, or grill on a lightly greased barbecue or indoor grill.
Nutrition Facts : Calories 174 kcal, Carbohydrate 31 g, Cholesterol 31 mg, Fiber 3 g, Protein 10 g, SaturatedFat 0 g, Sodium 281 mg, Sugar 3 g, Fat 1 g, ServingSize 6 servings, UnsaturatedFat 0 g
Tips:
- Use a food processor to mince the vegetables. This will save you time and effort, and it will also help to ensure that the vegetables are evenly chopped.
- Don't overmix the burger mixture. Overmixing will make the burgers tough.
- Use a large skillet to cook the burgers. This will help to prevent them from sticking.
- Cook the burgers over medium heat. This will help to prevent them from burning.
- Flip the burgers only once. Flipping them too often will make them dry.
- Top the burgers with your favorite toppings. Some popular toppings include cheese, lettuce, tomato, and onion.
Conclusion:
TVP veggie burgers are a delicious and healthy alternative to traditional meat burgers. They are packed with protein and fiber, and they are low in fat and cholesterol. They are also a good source of vitamins and minerals. TVP veggie burgers can be made with a variety of different vegetables, so you can easily customize them to your own taste. They can be cooked in a variety of ways, so you can enjoy them grilled, pan-fried, or baked.
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