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 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
VEGAN NOOCH-TVP OLD BAY VEGGIE BURGERS
This is based on the other nooch-TVP burger recipe I posted from my nutritional yeast cookbook, I liked them but decided that they needed some heat as well as different seasoning. I also used tahini instead of peanut butter on this batch as well as upping the nooch-- and I liked this turnout way better. Since it's significantly different from the original, I decided to make a separate post. I used NOW brand large-flake nutritional yeast. You'll get 4 large burgers or 6 small burgers.
Provided by the80srule
Categories Vegan
Time 30m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 11
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. :).
Nutrition Facts : Calories 57.5, Fat 1.7, SaturatedFat 0.2, Sodium 394.6, Carbohydrate 8.8, Fiber 1.6, Sugar 1.3, Protein 2.8
KIDS VEGGIE BURGERS
This recipe is great for helping your children get some of the 5 a day veg required-to add to the fun,you can be brave and let them help making them,this does seem to encourage them to eat some,and is a great holiday rainy day fun time to introduce children to cooking, These "burgers freeze well (I use a well washed empty ice cream tub) and can be re-cooked from frozen.
Provided by traceyannehall
Categories Lunch/Snacks
Time 1h25m
Yield 10 burgers, 5 serving(s)
Number Of Ingredients 6
Steps:
- Boil and mash the potatoes,allow to cool whilst you just bring the vegetables to the boil,(the crunch makes them tasty)then drain the veg and sat aside to cool a little.
- Mix the cheese and onion into the potato,and add the veg.
- At this point,you can ask the children to help by dividing the mixture into 2 or three bowls,and mix all the ingredients together thoroughly with your HANDS (kids LOVE THIS)!
- Now-for the mixture into thin burger shapes,empty the breadcrumbs into a bowl and coat each side of each burger (it should make 10 good size burgers- 2 per person) with the breadcrumbs.
- Lay in a non stick baking tray or on a sheet of baking paper in the grill pan.
- Drizzle over a little oil to help brown and crisp if desired (it does help-but only a small amount is required).
- Bake in a preheated oven on gas mark 6 for 20 minutes a side.
- Enjoy!
Nutrition Facts : Calories 624.2, Fat 17, SaturatedFat 9.3, Cholesterol 42.1, Sodium 702.9, Carbohydrate 95, Fiber 13.4, Sugar 5.8, Protein 26.3
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
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