Vegan Nutritional Yeast And Tvp Veggie Burgers Recipes

VEGAN NUTRITIONAL YEAST AND TVP VEGGIE BURGERS

Vegan Nutritional Yeast and Tvp Veggie Burgers image

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

Ingredients

1 cup textured vegetable protein
1/4 cup quick-cooking rolled oats (NOT instant according to the cookbook)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil, flakes
1/2 teaspoon dried parsley flakes
1/2 teaspoon onion, granules
1/2 teaspoon garlic granules
1/4 teaspoon mustard powder
3/4 cup water (almost-boiling)
2 tablespoons organic ketchup
2 tablespoons soy sauce (or tamari or Bragg's)
1 tablespoon creamy peanut butter (can also use tahini, or any other nut or seed butter)
1/4 cup whole wheat pastry flour
1 tablespoon nutritional yeast

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

Tvp Veggie Burgers image

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

Ingredients

1 1/3 cups textured vegetable protein (dehydrated soy)
1 cup boiling water
2 tablespoons ketchup
Worcestershire sauce
soy sauce
1/2 teaspoon salt
1/2 teaspoon marjoram
1 teaspoon oregano
1 tablespoon parsley flakes
1/4 cup grated carrot
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
3 finely chopped garlic cloves
1/2 cup chopped fresh basil
1/3 cup flour

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.

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