Tvp Veggie Burgers Food

VEGAN NUTRITIONAL YEAST AND TVP VEGGIE BURGERS

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.

TVP VEGGIE BURGERS

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.

VEGETARIAN TVP BURGERS

Steps:

• Gather the ingredients.
• First, combine TVP and hot vegetable broth in a large bowl. Set aside to allow TVP to rehydrate for at least 15 minutes, or until almost all of the vegetable broth liquid has been absorbed. Drain any excess moisture.
• Next, combine rehydrated TVP with remaining ingredients and stir to combine well. You may need to add a little more or less flour to get mixture to the right sticky consistency.
• Form mixture into patties and fry in oil over medium heat on each side until lightly browned, or grill on a lightly greased barbecue or indoor grill.

"TVP" BURGERS

Steps:

• Rehydrate TVP -- boil 7/8 cups of water (or beef bouillon for a more beefy taste) pour over TVP, let sit about 5 minutes to soak up wetness.
• Spread on a plate (will help it cool faster than if it is in a bowl).
• Season with steak seasoning (don't be stingy! I use Lawry's or the one from Omaha Steaks).
• Set in freezer for 1/2 hour (to help the TVP be cooler to the touch when you're handling it).
• Put in a mixing bowl.
• Add corn meal, then egg beaters, mix (with hands, get on in there!).
• Add flour, mix (it should look weird and yellow-y, that's fine).
• Press into 4 burger patties on a PAM-sprayed piece of food-wrap (to help it not stick after freezing; use a burger press if you have one, if not, use your hands, but try and get it nice and tight).
• Wrap up, and put in the freezer (to help them freeze together and keep shape).
• Heat on medium heat (or lower) in a frypan, or on the Foreman Grill for about 4-5 minutes.

TVP BURGERS

Steps:

• In a medium sized mixing bowl combine the boiling water with the TVP®, ketchup, sea salt and herbs. Let stand for 10 minutes, then mix in the grated carrot, chopped celery, chopped green onion and parsley flakes. Blend together well with hands. Mix in the vital wheat gluten flour to make a firm mixture.
• Divide mixture into 6 equally shaped balls and flatten to form patties (about 4" wide).
• Heat vegetable oil in a nonstick skillet and fry patties for 8-10 minutes each side over medium low heat until browned.
• Serve with fresh sautéed mushrooms to make "mushroom burgers".