Bean Seitan Burgers Food
BEAN-SEITAN BURGERS
Vegan burger patties made from raw ingredients from scratch, for situations when no precooked meat replacement is available. | | | | | | | | | | | | Source: www.theveggietable.com/blog/vegetarian-recipes/sandwiches/bean-seitan-burgers/
Provided by Laetitian
Categories Vegan
Time 25m
Yield 4 patties, 2 serving(s)
Number Of Ingredients 8
Steps:
- Soak flax seeds in water.
- Mix in and mash: beans, nutritional yeast, garlic, then add gluten and soy sauce.
- Let sit for ~15 minutes, then stir up again.
- Fry formed burgers in heated frying pan at medium heat. ~5 minutes per side.
Nutrition Facts : Calories 114.3, Fat 9.4, SaturatedFat 1.2, Sodium 508.4, Carbohydrate 5, Fiber 3.1, Sugar 0.2, Protein 4.4
PERFECT BLACK BEAN AND TVP BURGERS
Make and share this Perfect Black Bean and Tvp Burgers recipe from Food.com.
Provided by mycashewchicken
Categories Soy/Tofu
Time 45m
Yield 15-20 burger patties
Number Of Ingredients 5
Steps:
- Drain and rinse beans in a colander.
- In a blender, combine beans and eggs. Blend until smooth, some chunks will remain. Depending on strength of blender, additional water may be useful.
- In a bowl, season blended bean mash to taste. Add chopped veggies if desired. Add cumin, chili powder, garlic salt, etc. Add prepared, rehydrated TVP(follow directions on package)- mix thoroughly.
- Slowly add flour to bean and TVP mix, stir until mixture is thickened.
- To cook, spread a patty sized amount onto a non-stick baking sheet. Bake at 400°F until outside of patty is crispy and browned. Freeze leftover bean mash in small containers. Mash thaws well when using a microwave's defrost feature.
Nutrition Facts : Calories 192.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 37.2, Sodium 15.7, Carbohydrate 33.8, Fiber 7.9, Sugar 0.2, Protein 10.9
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THE BEST VEGAN SEITAN BURGER • IT DOESN'T TASTE LIKE CHICKEN
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- Add all of the ingredients except for the vital wheat gluten to a food processor. Pulse, stopping to scrape the sides until everything is mixed together into a mush. Add the vital wheat gluten and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.
- Divide the dough into six and use your hands to form six burger patties. You could alternatively make mini patties for sliders!
- Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the burger patties to the steamer basket, cover and steam for 25 minutes. For the best shape: the burgers can become funny shapes if they are piled on top of each other so steam the patties in a single layer without overlapping, working in batches if needed, or you could use layered bamboo steamer baskets if you have them. Once steamed, the burgers will look kind of funny at this stage, but don't worry! Allow the burgers to cool completely, then cover and chill in the fridge overnight before serving. Chilling overnight ensures the best burger texture. They will keep fresh when covered in the fridge for up to 5 days, or they freeze for up to 3 months.
- To serve: steaming the seitan is what gives it the perfect texture. Once the patties are steamed and chilled overnight, you can basically treat them as if they were raw burger patties. Pan-fry them or grill them for a couple minutes per side until browned and heated through. Place on a bun and top with your favourite vegan burger toppings.
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- Add the ingredient in a food processor and knead slowly for 10 min and then fast for another 10 min. Put aside and let rest.
- Cook the beans according to your instructions in a pressure cooker. It takes about 35 min in a pressure cooker plus fast pressure release. The beans should have a little bit because we cook the dish further. Drain from liquid and put aside
- It takes 10 min with fast pressure release in a pressure cooker to cook the rice. Drain from liquid and put aside.
- Add the rice and beans in a food processor with a knife to make a paste now add pieces of the seitan and process to a thicker dough. Work in the potato starch and the other dry ingredients and add the miso broth. It should be a pliable mass. (Otherwise, add a little water)
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