TVP Burgers

  • Textured Vegetable Protein - 1 package, dry

    Red Onions - 3 onions

    Minced Garlic - 1 small bottle

    Kidney Beans - 1 can

    Onion Powder - 1 bottle

    Italian Seasoning - 1 bottle

    Iodized Salt - 1 package

    Tomato Paste - 6 oz. container

    Nutritional Yeast - 1 bottle

    Balsamic Vinegar - 1 bottle

    Vital Wheat Gluten - 1 package

    Burger Buns - 1 package

    Ketchup - 1 bottle

    Tomato - 1 tomato

    Baby Kale - 16 oz. container

Directions

  1. Preheat your oven to 350° F (180° C).

  2. Add 2 cups of dry textured vegetable protein (TVP) to a bowl and let them soak with warm water. (NOTE FOR TAYLOR: In the directions for this bit, we currently say that we submerge the cashews and then put the rest of the water with the TVP. My thinking is we just keep the directions on this page for the burgers and not mention the other meals. If we do that, we’ll have to come up with an amount of water, probably somewhere around 2 cups of warm water.)

  3. Dice 2 red onions (195g) then add the diced onions to a non-stick pan along with 2 Tbsp. (30g) of minced garlic and sauté for about 5 minutes. Add a splash of water if needed to prevent sticking.

  4. Rinse 1 cup of kidney beans (180g) and add them to the pan along with 1½ Tbsp. (10g) of onion powder, 1½ Tbsp. (10g) (NEED TO CHECK # OF GRAMS. Then I’ll add it to the ingredient list.) of chili powder, and 2 Tbsp. (6g) of Italian seasoning. Sauté for another 2 minutes until well combined.

  5. Transfer the mixture to a large food processor then squeeze any excess water out of the TVP and add it to the food processor.

  6. Add 2 tsp. (12g) of iodized salt, 1 Tbsp. (16g) of tomato paste, ½ cup (40g) of nutritional yeast, and 3 Tbsp. (48g) of balsamic vinegar to the food processor. Pulse the food processor until combined.

  7. Transfer the mixture to a large bowl and add ½ cup (60g) of vital wheat gluten to the TVP mixture and stir until well combined.

  8. Form the mixture into 8 balls with your hands and then flatten them on a parchment-lined baking sheet. Bake for 30 minutes. Remove, flip, and bake for another 15 minutes.

  9. Remove from the oven and stack the patties in a large container to store in the fridge. When ready to eat, heat two patties and serve on two hamburger buns with any toppings you like. We suggest using 1 Tbsp. (15g) of ketchup, ½ cup (11g) of baby kale, a slice of tomato (10g), and a couple slices of red onion. Remember, each serving is two burgers!

Nutrition breakdown