Tvp Veggie Burgers Recipes

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.

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.

Steps:

• In a medium bowl, combine TVP and boiling water.
• Add ketchup, salt and herbs. Let stand for 10 minutes.
• Add chopped vegetables and parsley flakes. Mix well with hands.
• Mix in gluten to make a firm mixture.
• Divide mixture into 6 equal patties. Flatten to form 4" patties.
• Heat oil in a skillet and fry patties 8-10 minutes on each side until browned.

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.

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.