Vegan Nooch Tvp Old Bay 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.

MEATY TVP BURGERS

Steps:

• Rehydrate TVP by soaking them in hot vegetable broth. Let it sit for about 10 minutes.
• In the meantime, heat up a small amount of oil in a well-seasoned cast iron pan or non-stick pan over medium high heat. Place in onion and saute until translucent for 3-4 minutes. Next, stir in garlic and cook for another 1-2 minutes. Turn off heat and set aside.
• Preheat oven to 180 C / 350 F.
• In a food processor, place in all ingredients including rehydrated tvp. Pulse until everything is finely chopped. Portion the mixture into 6 ( about 1/3 cup each ) and form them into patties.
• Transfer patties into a lined baking tray. Let it bake for 20 minutes on each sides, flipping halfway through. They are now ready to be enjoyed !

VEGAN NOOCH-TVP OLD BAY VEGGIE BURGERS

Steps:

• Combine the oats, TVP, Old Bay, pepper and mustard together in a medium mixing bowl. Sift together with a large fork.
• I microwave the water for about 1 minute to get it a good temperature. Either way, pour the water in the bowl then add the ketchup and soy sauce, mixing well.
• Let stand for 5 minutes.
• Add the tahini and incorporate well.
• Blend the nutritional yeast and whole-wheat pastry flour well too.
• You can make your patties right away but I like it better after it's been sitting in the fridge for at least 20 minutes.
• Form 4-6 patties with your hands, making them nice and flat, the mixture should hold together pretty well. If it doesn't, add a bit more flour. If the opposite occurs and it's very dry and won't stick together, add just a little water with more tahini.
• Coat a skillet with 2-3 tablespoons of oil (your choice, I used canola) and cook the patties for 6-7 minutes on each side until golden brown.
• Serve hot with your favorite fixings and buns, I liked these with muenster cheese (yes, I know, not vegan, but delish) and mesculin greens on whole-wheat English muffins as buns. With my homemade french fries on the side. :).

VEGAN VEGGIE BURGERS

Steps:

• Bring water/broth to a boil then add rice.
• Clean Veggies and chop (I used my food processor. Easier for me!).
• Sautee veggies in oil (I used grapeseed oil) until slightly crispy.
• Pre-heat oven to 350 degrees.
• When rice has absorbed the water add all ingredients to a large mixing bowl. Mix thoroughly. May need more salt depending on your taste.
• Grease a cookie sheet. (again I used grapeseed oil).
• Shape into patties.
• Bake for about 30min if you like them crispy and ENJOY!

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.