MEATY TVP BURGERS
These super chewy and meaty vegan tvp burgers are hearty, flavorful and packed full of protein ! Better than store-bought and are meat-eaters approved.
Provided by Meesha
Categories Main Course
Time 55m
Number Of Ingredients 8
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 !
Nutrition Facts : Calories 107 kcal, Carbohydrate 11 g, Protein 15 g, Fat 1 g, SaturatedFat 1 g, Sodium 161 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
VEGAN LENTIL BURGERS
These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)
Provided by Food Network Kitchen
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
- Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
Nutrition Facts : Calories 560 calorie, Fat 14 grams, SaturatedFat 1.5 grams, Sodium 900 milligrams, Carbohydrate 90 grams, Fiber 21 grams, Protein 21 grams, Sugar 10 grams
TVP VEGGIE BURGERS
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
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.
VEGAN SOY, LENTIL, & VEGGIE BURGER SLIDERS USING TVP
Why should us veggie types miss out on all the fun with sliders? There used to be this place on the Upper East Side that made pretty good steamed veggie sliders, Sassy Sliders, and I wasn't aiming to make a direct copycat but the texture gave me a pretty good idea. There's a lot of good options for seasonings, like just using a teaspoon to 1/2 a tablespoon of seasoning salt or another spice mix you like, but I decided to base the seasoning off of Recipe #382944 for this, rounded down to roughly a little over 1 teaspoon and most amounts adjusted downward since reviewers since said it was quite spicy. Adding the nooch and marjoram was my idea though. Confetti shredded carrots are the best for this! Prep time does not include the time for cooking the lentils, as you can cook them on the stovetop or pressure cooker, if using a 15-oz can 1/3 cup uncooked = about half a can.
Provided by the80srule
Categories < 60 Mins
Time 50m
Yield 16 sliders, 16 serving(s)
Number Of Ingredients 17
Steps:
- If you're using dry lentils on the stovetop and not the pressure cooker, bring 1/2 cup water to a boil, add the lentils, and lower the heat to medium and let simmer for 20 minutes; drain any excess water when done cooking.
- Nuke the vegetable broth for about 2 minutes depending on your microwave's strength. You want it to be near-boiling but not too hot to handle.
- Add all the dry spices listed with the nutritional yeast under "Base For The Sliders" to the heated vegetable broth. Pour into a large mixing bowl.
- Add the TVP, making sure it's all covered. Let it sit for 10 minutes in order to expand, hydrate, and soak up all the seasonings.
- While you wait for that, finely shred the carrot if not using pre-shredded.
- If not using pre-chopped broccoli like those frozen packages, finely chop up about 1/3 head of a broccoli to get about 1/2 cup of finely chopped broccoli pieces. Put the broccoli aside for now.
- Heat up the olive oil in a skillet and sautee the onion, garlic, carrot, and broccoli together until nicely browned, about 5 minutes.
- The TVP should be all soaked up by now. Stir it to make sure all the seasoning dispersed.
- Add the lentils and sauteed veggies. Mix thoroughly.
- Bind with the flax seed. Feel free to add some bread crumbs for extra crunch, or more flax if it's not binding well enough. This part was tricky for me because the original mix didn't bind at all. I don't recommend using eggs or egg whites to bind because it'll make the mix even more liquidy.
- Preheat the oven to 425°F Put a little olive oil on a cookie sheet-- cooking spray just won't work the same for this-- about a teaspoon or a little less, and brush it on evenly with a BBQ/pastry brush or paper towel.
- While the oven preheats, let the mixture sit out for about 10 minutes.
- Etract the mixture and put it on the cookie sheet. Carefully squish it out evenly, sort of like you're stretching out pizza dough. It should be a large thin rectangle.
- Bake for 10-12 minutes or until golden brown on top.
- Flip it over so the other side can cook for another 10-12 minutes.
- Use a pizza cutter to cut into slider squares, you'll get about 16.
- Serve on wheat rolls with lettuce, tomato, Vegenaise, Soy Kaas, avocado slices, and/or your other favorite vegetarian "burger" fixings!
- If you want to make these as normal veggie burgers, you'll get 4 big patties and have to bake for about 15 minutes on each side.
Nutrition Facts : Calories 74.8, Fat 4.8, SaturatedFat 0.5, Sodium 33.8, Carbohydrate 5.9, Fiber 3.7, Sugar 0.5, Protein 3
VEGAN LENTIL BURGERS
Got the recipe from theveggietable.com and wanted to post so I had it to hand and for others to share.
Provided by Bunny Erica
Categories Lentil
Time 1h10m
Yield 8-10 burgers
Number Of Ingredients 10
Steps:
- Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
- Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
- In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
- While still warm form the mixture into patties, it will make 8-10 burgers.
- Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.
Nutrition Facts : Calories 176.4, Fat 3, SaturatedFat 0.5, Sodium 354.9, Carbohydrate 28.5, Fiber 9, Sugar 1.9, Protein 9
VEGAN NUTRITIONAL YEAST AND TVP VEGGIE BURGERS
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
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
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