Vegan Nutritional Yeast And Tvp Veggie Burgers Recipes

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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

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

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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Top Asked Questions

Are TVP burgers vegan?
This TVP Burger recipe is vegan so meat-free, dairy-free, and egg-free. It is suitable for a vegetarian, gluten-free, and nut-free diet. This recipe is WFPB-friendly (whole foods plant-based) if you skip the oil.
How do you serve TVP burgers?
Be sure to use TVP granules, not chucks or soy curls. Serve it the classic way by pairing these vegan TVP burgers with burger buns, vegan cheese and some fresh veggies like lettuce, onion or tomato. To give an Asian spin to your burgers, try serving high protein vegan burgers with some teriyaki sauce.
Why is this the meatiest vegan beef burger?
Why is it the meatiest vegan beef burger? Because it has a chewy, ground beef-like texture (thank you tvp), and it does not taste like veggies at all. It holds together during grilling and frying even if you make thin patties. It is juicy and moist (not mushy) on the inside, but has a crispy crust on the outside.
What is TVP (textured vegetable protein)?
If you haven’t heard about TVP (textured vegetable protein) before, you would be amazed by this ingredient. It is the best ground beef substitute ever. We use it to make the meatiest meatballs, taco meat, lasagna, or moussaka. ⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES HERE ! ⇐ 1.

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