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!
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
Celtic Sea Salt
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.
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.
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.