High Protein Vegan TVP Burger
These high protein vegan TVP burgers are juicy, meaty and so flavorful. They're also a great meal-prep option as they freeze well. Make a big batch, freeze them, and you'll always have a tasty vegan meal to hand!
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.
Nutrition
Calories: 152kcalCarbohydrates: 14gProtein: 17gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 395mgPotassium: 168mgFiber: 5gSugar: 4gVitamin A: 117IUVitamin C: 3mgCalcium: 82mgIron: 3mg
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