I’ve been intrigued for some time now with TVP (Textured Vegetable Protein) and so I bought some from the bulk section of my natural grocer’s. I pretty much winged it and found that the process of making a veggie burger is quite simple—not much of a mystery. I ended up with some delicious burgers that tasted fresh, flavorful, and home cooked. They have a meatloaf quality to them, so the Husband went with just ketchup on his. I went all out with spinach, a vegan cheese slice, tomato, avocado, and drizzled with vegan ranch dressing. I made 6 large patties, but feel free to halve the recipe, or even freeze the extra ones. And don’t forget . . . TVP contains the same amount of protein as meat and has no fat!
INGREDIENTS:
Burgers:
2 C TVP
2 C vegetable broth
3/4 C quick oats
1/2 C flour
1/2 C nutritional yeast
1 Tbs wheat germ
1 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
1/4 tsp Ancho chili powder
1 tsp salt
2 Tbs ketchup
6 tsp egg replacer powder + 8 Tbs water
1/2 C onion, chopped fine
1/2 C green bell pepper, chopped fine
Other: “burger” fixings: tomato, avocado, lettuce/spinach, vegan ranch, cheese, etc.
Sweet Potato Fries:
1-2 medium sweet potato or yams. sliced into fries
Olive oil
Truffle oil
Celtic Sea Salt
DIRECTIONS:
For the burgers, boil the vegetable broth in a medium saucepan. Stir in the TVP, cover, and remove from the heat for 5 minutes.
Whisk together the egg replacer powder and water; set aside. Combine all the dry ingredients, onion, and bell pepper in a large mixing bowl. Add the TVP, ketchup, and egg-replacer to the dry ingredients and combine well.
Shape into patties and place on a baking sheet that will fit in the fridge. Chill covered with plastic wrap for 30-90 minutes. I’d say the longer the better, to give some time to firm up. They won’t cook down much at all, so consider thickness as you make the patties.
This would be a good time to make the fries . . .see below.
Once the patties are ready, spray a flat skillet or pan with some cooking spray. You can also grill these over medium heat, but I didn’t want to mess with the grill. About 5-7 minutes per side over medium heat.
Serve open-faced or on a bun with your favorite toppings and enjoy!
For the fries, combine them in a large bowl, drizzle with about 1 tablespoon of olive oil, 1-2 teaspoons of truffle oil, and sprinkle generously with the sea salt. Layer onto a baking sheet lined with foil.
Bake at 400 for 25-30 minutes. Check often, as they may need more or less time.
This dish looks very pretty!
Thanks! Tasted even better 🙂
I used to use dried TVP all the time but I can’t find it anymore. I’ll have to find a store with a good bulk section. I know the town that we’re moving to in New Mexico has a co-op and I think they carry it there. The burgers look delicious! Funny, I just made chili today with a recipe from a TVP cookbook that I’ve had for years. I use dthe Morningstar Farms crumbles. They work well in it. I’ll be posting the recipe tomorrow. You might enjoy it. Can’t wait to give the burgers a try! Thanks!
I’m looking forward to seeing that recipe! It sounds warm and hearty–perfect for a cold winter day here in CO. Good luck with your move–not an easy endeavor. My husband and I honeymooned in Santa Fe & Taos–love it there!
Looks fantastic! I haunt had TVP in a while…. My DH & kids rebelled. I think it’s time to try it again! Love the Celtic salt, so full of essential minerals! I’ve been using grey French sea salt, yum!
Thanks–I’ve never had grey French seas salt–is it pretty easy to find?
I have yet to try TVP, but after seeing these patties…I’m going to have to! Your burgers looked so good (avocado is a must for me!) and of course, I love making batches of sweet potato fries. Thank you for sharing, sweet friend. May your Sunday be one of peace and love.
You’re so sweet, Monet. Your comments always make me smile. Have a wonderful Sunday!
Is TVP the same as soy protein? I was trying to figure out what you meant until I saw your pic, much thanks for that, it oriented me just right. I had no idea that this stuff was packed with as much protein as meat, and that you could form it into a patty! that never occured to me. we only use it in our chilis or in italian sauces to simulate sausage. i have to try making these patties. it would be a good idea to freeze the leftovers. Im all for making your own frozen foods, that way you know exactly what’s going into them!
Yes, TVP is made by extracting the protein from soy beans, but also from other stuff like wheat and oats. Then cooked at a high pressure and dried. This site talks all about TVP; explained it to me! https://www.usaemergencysupply.com/information_center/all_about_textured_vegetable_protein.htm I’ve never used it in chili–I’ll have to try that. I really think it works great for burgers and “meat” loaves–you just have to add other ingredients to help hold it all together–I guess just like ground beef, too. And I agree–making your own veggie patties is smart–cheaper, too.