These super meaty and flavorful TVP burgers are high protein, vegan and filling. They only requires 7 simple ingredients and 15 minutes of active cooking time. Freezer-friendly too, thus making this recipe perfect for meal prep.
Looking for vegan patties that are actually meaty and not mushy ? Well, you definitely must give these TVP burgers a try! They are pretty easy to make, and everything is ready in just under an hour. They make a really great meatless meal that both vegans and meat-eaters will enjoy!
Like my TVP meatballs, these high protein vegan burgers are made from TVP, which gives them a super chewy meat-like texture.
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💚Why you will love this recipe
- Crispy, chewy and flavorful - These high protein vegan burgers are crispy on the outsides without frying or the addition of oil. Plus, the insides are juicy, tender and yummy. They are approved by my non-vegan family!
- Freezable - These TVP burgers freeze really well. You can batch make them on the weekends to be enjoyed throughout the week.
- Wholesome and high protein - The base of this recipe is TVP, which is naturally high in protein.
- Super versatile - TVP burgers also pair well with almost any sauces and condiments! You can even use them as a high protein salad topper for a lighter meal.
🍗What is TVP
Textured vegetable protein (TVP), or sometimes known as textured soy protein, is made from soy flour and is free from fats and cholesterol. It is a byproduct in the manufacturing of soybean oil, and is widely used in store-bought meat replacements due to its super chewy texture that closely resembles meat.
As it is made from soybeans, tvp is incredibly high in protein and contains about 12g of protein per ¼ cup.
You can find tvp in most well-stocked supermarkets or groceries, usually in the heath food aisle or baking aisle. You might also find them at your local health food store. Or, simply purchase them online through Amazon ! ( I am using the Bob's Red Mill brand as I find that they are higher quality. )
🍔What you will need
📓Notes / substitutions
- TVP - I recommend getting small TVP granules as oppose to large soy chunks or soy curls.
- Red kidney beans - Can be substituted with white kidney, navy, cannellini or pinto beans.
- Vital wheat gluten- If you are sensitive to gluten, substitute with oat flour or gluten-free bread crumbs.
- Other herbs and spices - Feel free to add in any herbs and spices you like. Some that will work well includes paprika, parsley, oregano and basil.
🔪How to make
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 ⅓ 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. TVP burgers are now ready to be served!
✔Helpful tips
- Be careful not to over process your burger mixture. You will want them to be coarsely chopped, not pureed.
- You can make TVP burgers however large or small you like, but bear in mind that the cook time will differ slightly depending on how thick your patties are. They are cooked when the insides no longer has a slimy texture ( coming from vital wheat gluten. )
- Shape the patties using wet hands and utensils to prevent the mixture from sticking onto your hands.
- Be sure to use TVP granules, not chucks or soy curls.
🥗How to serve
- Serve it the classic way by pairing these vegan TVP burgers with burger buns, vegan cheese and some fresh veggies like lettuce, onion or tomato.
- To give an Asian spin to your burgers, try serving high protein vegan burgers with some teriyaki sauce.
- For a lighter meal, serve them alongside some peanut quinoa salad or brown rice salad.
- Or, tear these TVP burgers up into bite sized pieces and throw them into salads as a high protein topping.
❔Commonly asked questions
TVP is actually a byproduct in the production of soybean oil. Oil is separated from soybeans during processing, and soy flour, which contains a high amount of protein and very little fat is left behind. To make TVP, soy flour is dehydrated and shaped into various shape, the most common ones being granules and chunks.
TVP is a really good source of protein, and contains about 12g of protein and 80 calories per ¼ cup serving. It is also considered a complete sources of protein, which means they contain all 9 essential amino acids required by our body.
Leftover TVP burger patties can be stored in the fridge for 3-4 days in a sealed container. They are also freezable, and will stay well in the freezer for up to 3 months.
To freeze, arrange them on a baking tray and place it in the freezer for 1-2 hours, or until they are frozen. You can then transfer them into any storage containers or freezer bags of choice.
You can reheat patties on stovetop on a non-stick pan for a few minutes on each sides, until thoroughly warmed. Or, you can heat them up in the oven for 8-10 minutes at 150 C / 300 F. For frozen ones, you will want to let them thaw first, either overnight in the fridge or on countertop for a few hours.
🍽More high protein vegan recipes
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📖 Recipe
Meaty TVP burgers
Ingredients
- 1 cup TVP granules
- 1 cup vegetable broth or water
- 1 small yellow onion diced
- 3 cloves garlic minced
- ½ cup cooked red kidney beans drained and rinsed *
- ⅓ cup vital wheat gluten **
- 1 tablespoon nutritional yeast
- salt and pepper to taste
Instructions
- 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 ⅓ 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 !
Notes
- Be careful not to over process your burger mixture. You will want them to be coarsely chopped, not pureed.
- You can make TVP burgers however large or small you like, but bear in mind that the cook time will differ slightly depending on how thick your patties are. They are cooked when the insides no longer has a slimy texture ( coming from vital wheat gluten. )
- Shape the patties using wet hands and utensils to prevent the mixture from sticking onto your hands.
- Be sure to use TVP granules, not chucks or soy curls.
Reheating - You can reheat patties on stovetop on a non-stick pan for a few minutes on each sides, until thoroughly warmed. Or, you can heat them up in the oven for 8-10 minutes at 150 C / 300 F. For frozen ones, you will want to let them thaw first, either overnight in the fridge or on countertop for a few hours.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Rachel
Hi, there!
This recipe looks great, and not just because I have almost everything on hand.
The only thing I lack is the vital wheat gluten. I saw that you listed oat flour for a sub. Would it be too much of a jump for me to try it with AP flour?
I promise I won't be one of those commenters who swaps crucial ingredients then complains when the recipe doesn't turn out 😅
Meesha
Although I have yet to try them using AP flour, but based on past experience, this substitute might work! 😁
Frank
Meesha I am rating this 5 stars before trying based on the review above. I cannot vouch for the texture and taste but like the above review says, I am happy I do not have to steam it and I appreciate the relatively short list of ingredients.
Are you sure oat flour will work if I don’t want to use VWG? I thought it is the vwg that gives the chew. I never thought I was gluten-sensitive until I used vwg, maybe it’s just too concentrated for me.
Thank you for your help.
Meesha
Yes, I had tested it out using oat flour, and it turns out to be pretty great! As this burger is mainly made of TVP, you will still get a great amount of chew and meatiness without using VWG. 😊
Frank
Thank you so much for your reply Meesha. You truly understand what a person wants from a “burger.” I have said to my friends, on plant based… I miss the chew!!! Given that Meesha, I am sure you understand the value of your reply to me. Thank you again!!
I was traveling or I would have answered sooner. You have a wonderful website and deserve every success.
Meesha
Thanks for your kind message! It really made my day. 😁
Siew-Yee
This is one of the nicest plant-based burger recipes I have tried. Moist and chewy on the inside and crispy outside. I really like the fact that this does not require steaming beforehand and small number of ingredients means I can get this on the table in less than an hour. Definitely a keeper. Thank you!
Meesha
Thanks for your kind comment, it really made my day!💚