Vegan TVP burgers are the answer to all your vegan burger cravings. They're meaty and delicious, and they're packed with protein.
Thanks to high protein TVP and kidney beans, each of these vegan burgers comes in at a whopping 17 grams of protein. Winning!
If you've tried my Jackfruit Burger With Guacamole, you'll know that I love a creative veggie burger. And these vegan TVP burgers tick all the boxes, plus they contain over a third of the FDA recommended amount of protein per day.
Not only are vegan TVP burgers high protein, they're low in cholesterol and saturated fats; that means they're heart healthy, something their traditional meat counterparts can't lay claim to.
How To Make Vegan TVP Burgers
- Preheat your oven to 350 F (175 C). Line a small baking tray with parchment paper and set it aside.
- Firstly, soak your TVP in 1 cup of boiling water mixed with vegetable stock and tomato paste. Set the TVP aside for 10 minutes to soak up the liquid.
- While your TVP is soaking, heat the olive oil in a non stick pan and saute the onion for 3 minutes. Add the garlic, kidney beans and onion powder. Saute for a further minute.
- Transfer the onion and bean mixture to a food processor. Now add your TVP, soy sauce, liquid smoke (if using) and nutritional yeast. Blitz until the mixture has the consistency of ground beef, but still retains some texture.
- Transfer the mixture to a bowl and stir in the vital wheat gluten. Shape into 5 balls. Flatten them with your hands and put them on the baking tray. Bake for 30 minutes.
Serving Suggestions
- Top with pickled red onion or cucumbers.
- Make Vegan Avocado Crema (Creamy and Healthy) and use it as a yummy alternative to guacamole.
- Serve topped with roasted red peppers. They're super easy to make at home. Here's how :How To Make Roasted Red Peppers.
- Add some Quick Vegan Garlic Aioli.
- How about a vegan TVP burger topped with hummus or pineapple salsa?
- Top with sliced avocado or grilled mushrooms.
- Make it BBQ with my 15 Minute Vegan BBQ Sauce - No Ketchup.
- Serve with a side of macaroni or potato salad.
- Serve with my garlic parmesan truffle fries.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.
Download My Free Vegan Grocery List
Ready to getting your next shopping trip organized? I've put together a printable vegan shopping list that will help beginner vegans navigate the grocery store aisles.
Frequently Asked Questions
They'll stay fresh in the fridge for about 3 days, so they can easily be made ahead.
Yes, vegan TVP burgers are great for meal prep or batch cooking because they freeze really well. Allow them to cool fully before placing them on a baking tray. Freeze for 60 minutes. Remove the tray, and transfer the TVP burgers to a freezer safe bag and freeze for up to three months. Defrost in the fridge before eating.
Craving More Easy Vegan Recipes?
Cheesecake Factory Wellness Salad - Copycat Recipe
Tagliatelle Ai Funghi (Tagliatelle With Mushrooms)
Creamy Paprika Pasta - Dairy Free
Batata Harra - Spicy Lebanese Potatoes
Recipe
High Protein Vegan TVP Burger
Ingredients
- 1 cup TVP textured vegetable protein
- 1 cup vegetable broth *or water
- 1 tablespoon tomato puree
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves of garlic minced
- ½ teaspoon onion powder
- ½ cup kidney beans
- 1 tablespoon soy sauce
- ½ tablespoon liquid smoke * or replace with soy sauce - see note 1
- 1 tablespoon nutritional yeast
- ¼ cup vital wheat gluten
Instructions
- Preheat the oven to 350 °F (175° C). Line a baking tray with parchment paper.
- Soak the TVP in the veggie broth and tomato paste for 10 minutes.
- While the TVP is soaking, heat the olive oil in a non stick pan and saute the onion for 3 minutes. Add the garlic, kidney beans and onion powder. Saute for a further minute.
- Transfer the onion and bean mixture to a food processor and add the TVP, soy sauce, liquid smoke (optional) and nutritional yeast. Blitz the mixture until it has the consistency of ground beef, but still retains some texture.
- Transfer the mixture to a bowl and stir in the vital wheat gluten. Shape into 5 balls. Flatten them with your hands and put them on the baking tray. Bake for 30 minutes.
Notes
- Liquid smoke really adds a smoky depth of flavor to these burgers, but if you don't have any, or can't find it at the grocery store, just substitute an equal amount of soy sauce.
- The nutritional information is for the vegan burger patty only.
nancy
This high protein burgeR is amazing for a nutritious meal! really filling!
Keri Bevan
Thanks Nancy! So pleased you liked the TVP burger.
Lisa
My first experience with TVP. Even my kids loved them!
Keri Bevan
Hi Lisa, Thank you for letting me know. I'm glad everyone enjoyed the burgers!
Jacqui
Everything worked out great - it’s a delicious recipe! TVP is such a fantastic meat alternative.
Keri Bevan
Hi Jacqui, I agree! Thank you for your comment!
Jen
Perfect Superbowl party food!
Keri Bevan
Hi Jen, glad you liked the recipe! Thanks for letting me know.