High Protein Vegan TVP Burger

High Protein Vegan TVP Burger

from dailydish.co.uk
40 min
5 servings

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

Directions

  1. 1

    Preheat the oven to 350 °F (175° C). Line a baking tray with parchment paper.

  2. 2

    Soak the TVP in the veggie broth and tomato paste for 10 minutes.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.