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!
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If you've tried my Jackfruit Burger With Guacamole or my chicken fried tofu burger, you'll know that I love a creative veggie burger. What especially pleasing is when that burger packs a good protein punch. Take this vegan beet burger, for instance - it's loaded with healthy protiens. So, here's another of my favorite protein packed indulgences - vegan TVP burgers! Believe it or not, athey 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. Or, top with a crunchy kale coleslaw.
- Add some Quick Vegan Garlic Aioli or my spicy Sriracha 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.
🙋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.
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📖 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.
Richard L
Do you have a gluten free version of this recipe?
Keri Bevan
Hi Richard, I have not tested this recipe for a gluten free diet, but this is what I would try:
Chickpea Flour: Also known as gram flour, chickpea flour can work well as a binder in gluten-free recipes. Mix it with water to create a paste before adding it to the burger mixture.
Ground Flaxseeds: Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Allow it to sit for a few minutes until it thickens, creating a flax egg that can act as a binder.
Psyllium Husk: Psyllium husk powder mixed with water creates a gel-like substance that can be used as a binder.
Alternatively, you could also 1/2 teaspoon of xanthan gum. Let me know if you try it!
Zhen
This burger looks great! Perfect for family parties!
Erin
These were so good! I didn’t have vital wheat gluten and used almond flour and an egg to bind the burgers. I was worried about them falling apart in the oven and they held up well after baking. My burgers were pretty thick and I added more baking time to ensure it was cooked thoroughly.
Keri Bevan
Hi Erin, so glad you enjoyed them! Thanks for leaving your recipe modifications. Those are great ideas, and it really helps other readers.xx
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.