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
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.
VEGGIE BURGER
Steps:
- Preheat the oven to 350 degrees F.
- In a food processor, pulse the cauliflower, mushrooms onions and Brussels sprouts in separate batches. Mix together in a large bowl. Mix in a little oil and salt. Spread out on a baking pan and roast, stirring every 15 minutes, for 1 hour; let cool. (This step is important because roasting helps evaporate moisture from the vegetables and adds deep roasted flavor to the final product.)
- Toss the chickpeas with the potato starch, then grind with a meat grinder or pulse in a food processor.
- In a large mixing bowl, combine the ground chickpeas and roasted vegetables with the lentils, oats, pumpkin seeds, quinoa, smoked paprika, cayenne, chile powder, curry powder, garlic powder, mustard powder, sage powder, sorghum, black pepper, white pepper and cider vinegar. Mix thoroughly by hand. Refrigerate for a few hours to let the oats absorb the oil and moisture.
- Form into 8 patties. Cook in oil in a skillet over medium heat until golden brown and hot throughout. Serve on buns with your favorite burger toppings.
TVP VEGGIE BURGERS
TVP is textured vegetable protien. You can find it at most grocery stores in the health food store. Although it is cheaper if you buy it in bulk at a whole foods store.
Provided by Budgiegirl
Categories Soy/Tofu
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 26.6, Fat 2.3, SaturatedFat 0.3, Sodium 423.4, Carbohydrate 1.5, Fiber 0.4, Sugar 0.9, Protein 0.2
TVP BURGERS
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
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
"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
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
THE BEST VEGGIE BURGER
These veggie burgers are hearty, savory, and rich in meaty flavor, thanks to cremini mushrooms, rice, black beans, and walnuts. Your family may think you made them with real meat! The texture is a little softer than a beef patty, but a wonderful contrast to the beautiful, pan-fried crust that really stands up to the bun and toppings.
Provided by NicoleMcmom
Categories Veggie Burgers
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
- Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
- Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
- Remove from the oven and let mixture cool for 10 minutes.
- Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
- Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
- Form mixture into 8 patties and season each with salt and pepper.
- Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
- Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 14.2 g, Fiber 8.1 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 834.8 mg
More about "tvpveggieburgers recipes"
VEGGIE BURGER RECIPES | ALLRECIPES
From allrecipes.com
VEGGIE BURGERS | RECIPETIN EATS
From recipetineats.com
THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
From inspiredtaste.net
10 BEST TVP BURGERS RECIPES | YUMMLY
From yummly.com
WHAT IS TVP AND HOW TO COOK IT - THE STINGY VEGAN
From thestingyvegan.com
HOW TO MAKE TVP VEGETARIAN BURGER PATTIES
From whats4chow.com
THE 9 BEST VEGGIE BURGER RECIPES
From thespruceeats.com
20 BEST VEGGIE BURGER RECIPES | ALLRECIPES
From allrecipes.com
VEGAN BURGERS - HOMEMADE, MEATY AF, FREEZER-FRIENDLY
From plantpowercouple.com
TVP RECIPES | ALLRECIPES
From allrecipes.com
TVP VEGGIE BURGERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (36)Total Time 35 minsCategory Entree, Dinner, Lunch, SandwichCalories 174 per serving
MEATY HIGH PROTEIN VEGAN TVP BURGERS – MY PLANTIFUL COOKING
From myplantifulcooking.com
TVP TOFU BURGERS – THE FOODIE GAZETTE
From foodiegazette.com
THE HEALTHIEST FROZEN FOODS IN THE SUPERMARKET: VEGGIE BURGERS
From cookinglight.com
THE 11 BEST VEGAN TVP RECIPES (HIGH PROTEIN) | VEGFAQS
From vegfaqs.com
THE BEST AND WORST RESTAURANT CHAIN VEGGIE BURGERS
From eatthis.com
TVP BURGERS RECIPE | RECIPELAND
From recipeland.com
TVP FOOD LLP
From tvpfoodllp.com
30 BEST AND WORST VEGGIE BURGER BRANDS — EAT THIS NOT THAT
From eatthis.com
HOW TO MAKE HOMEMADE VEGGIE BURGERS LIKE A PRO - EATINGWELL
From eatingwell.com
TVP SEITAN BURGERS – AUTUMN’S VEGAN KITCHEN
From autumnsvegankitchen.com
VEGGIE BURGER - DON'T STARVE WIKI
From dontstarve.fandom.com
THE BEST VEGGIE BURGER RECIPE [VIDEO] - TASTE OF HOME
From tasteofhome.com
TVP BURGERS - YOUTUBE
From youtube.com
VEGETARIAN RECIPES AROUND THE WORLD - TVP BEAN BURGER
From ivu.org
10 RECIPES FOR HIGH-PROTEIN VEGGIE BURGERS - ONE GREEN PLANET
From onegreenplanet.org
THE BEST VEGGIE BURGER RECIPE | KITCHN
From thekitchn.com
WHAT IS TVP? 14 TVP RECIPES YOU SHOULD TRY FIRST - MY PURE PLANTS
From mypureplants.com
THE 8 BEST VEGGIE BURGERS FOR YOUR MEAT-FREE ROUTINE
From healthline.com
MEATY VEGAN TVP BURGER (BIG MAC STYLE) - MY PURE PLANTS
From mypureplants.com
THE HISTORY OF THE VEGGIE BURGER - SMITHSONIAN MAGAZINE
From smithsonianmag.com
MEATY VEGAN BURGERS (MADE WITH BEANS + TVP) - THE FRIENDLY FIG
From thefriendlyfig.com
THE BEST VEGGIE BURGERS TO BUY AT THE GROCERY STORE - EAT THIS NOT …
From eatthis.com
FAVORITE VEGGIE BURGERS RECIPE - COOKIE AND KATE
From cookieandkate.com
CHICKPEA - TVP BURGERS - JL FIELDS
From jlgoesvegan.com
TVP RECIPES - PINTEREST
From pinterest.ca
THE BEST SUPERMARKET VEGGIE BURGERS - SERIOUS EATS
From seriouseats.com
7 BEST VEGGIE BURGERS FROM FAST FOOD CHAINS, RANKED - BUZZFEED
From buzzfeed.com
BEST VEGGIE BURGER RECIPE • VEGGIE SOCIETY
From veggiesociety.com
JUST LIKE THE REAL THING : TVP BURGER RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
TVP BURGERS - KEVIN LEE JACOBS
From agardenforthehouse.com
WHAT ARE VEGGIE BURGERS MADE OUT OF AND THE INGREDIENTS TO …
From vegangreenliving.com
You'll also love