Tvp Veggie Burgers Food

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VEGAN NUTRITIONAL YEAST AND TVP VEGGIE BURGERS



Vegan Nutritional Yeast and Tvp Veggie Burgers image

From the Red Star Nutritional Yeast cookbook, these look yummy and use ingredients I have around my house that are cheap! (Even though the nutritional yeast isn't the main star in this!) I didn't know what granules were, so I used onion and garlic powders in 1/2 tsp each and they turned out fine. Because these patties use flour and oats, they are not gluten-free but they do lack eggs and dairy and are purely vegan. TVP and nutritional yeast are wonderful sources of protein and are inexpensive with long shelf life, making them perfect vegan staples! Us veg-heads shall not be left out during BBQ season!

Provided by the80srule

Categories     Vegan

Time 25m

Yield 4-6 patties, 4-6 serving(s)

Number Of Ingredients 14

1 cup textured vegetable protein
1/4 cup quick-cooking rolled oats (NOT instant according to the cookbook)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil, flakes
1/2 teaspoon dried parsley flakes
1/2 teaspoon onion, granules
1/2 teaspoon garlic granules
1/4 teaspoon mustard powder
3/4 cup water (almost-boiling)
2 tablespoons organic ketchup
2 tablespoons soy sauce (or tamari or Bragg's)
1 tablespoon creamy peanut butter (can also use tahini, or any other nut or seed butter)
1/4 cup whole wheat pastry flour
1 tablespoon nutritional yeast

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.

Nutrition Facts : Calories 93.4, Fat 2.9, SaturatedFat 0.6, Sodium 608.6, Carbohydrate 13.8, Fiber 2.6, Sugar 2.4, Protein 5.1

TVP VEGGIE BURGERS



Tvp Veggie Burgers image

I tried to recreate the veggie burgers that McMaster University's Bridges Cafe serves, and I think I've pretty much got it with this recipe.

Provided by StuYoung

Categories     Soy/Tofu

Time 30m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 15

1 1/3 cups textured vegetable protein (dehydrated soy)
1 cup boiling water
2 tablespoons ketchup
Worcestershire sauce
soy sauce
1/2 teaspoon salt
1/2 teaspoon marjoram
1 teaspoon oregano
1 tablespoon parsley flakes
1/4 cup grated carrot
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
3 finely chopped garlic cloves
1/2 cup chopped fresh basil
1/3 cup flour

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



Vegetarian TVP Burgers image

These vegetarian TVP burgers are high in protein and pack a bit of a kick. Feel free to omit the chili powder and cayenne if you prefer a milder veggie burger.

Provided by Jolinda Hackett

Categories     Entree     Dinner     Lunch     Sandwich

Time 35m

Yield 6

Number Of Ingredients 12

2/3 cup TVP
1 1/4 cup vegetable broth (heated)
1 egg ( well beaten )
1 1/2 cups flour
1 onion ( diced )
1 tablespoon ketchup
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Salt, to taste
Pepper, to taste
Optional: oil for frying

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.

Nutrition Facts : Calories 174 kcal, Carbohydrate 31 g, Cholesterol 31 mg, Fiber 3 g, Protein 10 g, SaturatedFat 0 g, Sodium 281 mg, Sugar 3 g, Fat 1 g, ServingSize 6 servings, UnsaturatedFat 0 g

"TVP" BURGERS



TVP = Texturized Vegetable Protein, a vegetarian alternative to beef -- good protein content, with very little fat and far fewer calories. This recipe makes 4 "1/4 lb" sized burgers (I use the same burger "press" I use when making "real" burgers) The taste may not fool a beef-burger lover, but put some ketchup/mustard/horseradish sauce (my fave) and it's good eats and better for ya! (and, no, it won't ever fully replace beef burgers in my heart or stomach) 1/4 cup of TVP has: 59 calories, 11 g protein, 7 g carbs, 0.2g Fat 1/4 cup of Egg Beaters has: 30 calories, 6 g protein, 1 g carbs, 0g Fat *** SO, since the RZ calculator doesn't understand TVP and Egg Beaters, unless my math is off, the entire TVP burger (without bun) has: 167 calories, 16.4 g protein, 27 g carbs, 0.7g Fat***

Provided by Svenska Kocken

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup textured vegetable protein
1/2 cup Egg Beaters egg substitute (or 2 eggs, beaten)
1/3 cup cornmeal
1/2 cup flour
steak seasoning

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.

Nutrition Facts : Calories 93.6, Fat 0.5, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 19.7, Fiber 1.2, Sugar 0.1, Protein 2.4

TVP BURGERS



Tvp Burgers image

Make and share this Tvp Burgers recipe from Food.com.

Provided by Bealicious

Categories     Vegan

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup textured vegetable protein (Textured Vegetable Protein)
3/4 cup boiling water
1 tablespoon ketchup
1 teaspoon sea salt
1/2 teaspoon ground oregano, Mediterranean
1/2 teaspoon ground marjoram
1/2 teaspoon garlic powder
1/4 cup grated carrot
1/4 cup finely chopped celery
2 tablespoons finely chopped green onions
1 tablespoon dried parsley flakes
1/2 cup vital wheat gluten
1 tablespoon vegetable oil

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".

Nutrition Facts : Calories 28.4, Fat 2.3, SaturatedFat 0.3, Sodium 425.2, Carbohydrate 1.9, Fiber 0.5, Sugar 1, Protein 0.3

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