Description
These Meaty Vegan Burger Patties are packed with flavor and are easy to make. With key ingredients like TVP and nutritional yeast, they’re a tasty choice for any meal.
Ingredients
Scale
- 1 cup (65 g) tvp chunks
- 2 cups (500 ml) vegetable broth
- 2 tbsp (30 ml) water
- 2 tbsp (16 g) nutritional yeast
- 1 tbsp (15 ml) vegan worcestershire sauce
- 2 tsp (10 g) white miso
- 2 tsp onion powder
- 1 tsp (5 ml) dark soy sauce
- 1 tsp beetroot powder
- 1/8 tsp liquid smoke
- 1 tbsp (11 g) psyllium husk powder
Instructions
- Rehydrate the TVP by adding the chunks to a bowl and pouring hot vegetable broth over them. Let them sit for at least 20 minutes until soft, then drain and squeeze out moisture.
- Transfer the drained TVP to a food processor. Add the water, nutritional yeast, vegan Worcestershire sauce, white miso, onion powder, dark soy sauce, beetroot powder, and liquid smoke. Process until it resembles ground meat.
- Incorporate the psyllium husk powder and process again until the mixture holds together when pressed into a ball.
- Spoon about 1/3 cup of the mixture into a pastry ring to shape a patty. Press down firmly. Repeat for the remaining mixture to create three patties.
- Heat oil in a non-stick skillet and cook the patties over medium heat for 3-4 minutes on each side, until slightly brown. Serve right away.
- Store leftovers in the refrigerator for up to 5 days.
Notes
For added flavor, consider mixing in additional spices or herbs of your choice.
These patties can also be grilled or baked for different cooking methods.
Serve with your favorite toppings for a complete meal.
Nutrition
- Serving Size: 1 patty
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg