Meaty TVP burgers

A head on shot of a burger with sliced onions, tomatoes, patty and cheese.

5 from 16 votes

These super chewy and meaty vegan tvp burgers are hearty, flavorful and packed full of protein ! Better than store-bought and are meat-eaters approved.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Diet: Vegan

Servings: patties

Calories: 107kcal

Author: Meesha

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

US Customary - Metric

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

*Red kidney beans - Can be substituted with white kidney, navy, cannellini or pinto beans.

**Vital wheat gluten - If you are sensitive to gluten, substitute it with oat flour or gluten-free bread crumbs.

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.

Storing - Leftover 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.

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