Vegan Nutritional Yeast And Tvp Veggie Burgers Recipes

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:

• 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:

• 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. :).

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.