Method. I recommend using small TVP chunks as I found out they yield the best texture. - Cook the grains and satiating fibre-rich lentils as per pack instructions. Getting protein as a vegan is important – but easily done. Can that be done differently? How to Prepare Your High-Protein Vegan Burrito Bowl Recipe Prep Time: 10 minutes Cook Time: 8 minutes Servings: 4 servings Ingredients 16 oz Beyond Meat or 4 Trifecta Beyond Burger Patties 1 can black beans, drained and I even squeezed the water out of the TVP. Any suggestions how to make these burgers with out? They will harden a bit in the fridge but will soften once heated. It’s what keeps these from falling apart. Hi Jim, Hey! Turned out great! Place the wrapped burgers in a pressure cooker (you can stack them) and pressure cook for 1 hour and 20 minutes. Required fields are marked *. love from germany, caro. So I will soon be able to tell you about both things. I LOVE your recipes! I have a regular size pressure cooker and usually add about 2.5-3 cups of water. So far my favorite vegan burger recipe. Wouldn’t you be able to cook these for less time in an IP? I added oil to give these burgers a moister and richer texture. 6. If you are still not sure, I would recommend steaming for 40 minutes, then turn off the heat, release the steam and open to check if there is still enough water left. I cooked them after in a cast iron and it gave it that “charred” taste also, Hi ! My guess would be that maybe not all TVP and/or gluten brands absorb the same amount of water. We also steamed the burgers on the stove but didn’t double wrap in foil. Nutfree Recipe. The beautiful photos don’t hurt either . Collections of the best Vegan High Protein Recipes, including clean, healthy, raw, gluten-free, soy free, wheat free, egg free, meatless, paleo, low-calorie options too. One of the best veggie burger recipes I have tried! Be sure to weigh out 80g of vital wheat gluten as the 1/2 cp measurement can be off. Egg is/was the only non-vegan item in this recipe, so simply replace them with the flax eggs and you’re sorted – you have a vegan black bean burger ready to throw on the grill (or in the pan). These tasty tofu and chickpea burgers contain 12+ grams of protein per patty as well as plenty of fiber, energizing carbohydrates and immune boosting spices. Thanks for the I have made seitan , and was expectung this to be firmer. Thanks for the kind words and rating! Mar 22, 2020 - Protein can be a concern when eating vegan or vegetarian, but by adding these high protein recipes to your meal plan, you can rest easy knowing that you're fueling your body with clean, green protein. Vital wheat gluten takes a long time to cook, especially if you don’t want to have a gummy texture. Also I did not bother using parchment paper but just stacked them between tinfoil and they did just fine. I added a clove or 2 of garlic. Friends, I give you the ultimate vegan green burger. Sorry to hear it didn’t work well for you! High Protein Vegan recipes can be hard to come by. If I use the pressure cooker, I am assuming I need to put a little bit of water inside of it. Yes, vegan gains Let me know if you try this recipe! Did you steam them prior to frying? Its so savory and satisfying to eat. Thanks so much for your great feedback Trisha! I have a pressure cooker without the basket and a bamboo steamer, any chance I could use the latter instead of the pressure cooker? Get the recipe 20. Humm, weird…that never happened to me. I doubt it is because of a humid day though. Thank you! These remind me (of what I think the Beyond Burgers would taste like—although I have not tried them). I’m sorry to hear it didn’t work for you. Thanks SO much!!! A high protein vegan burger that is actually juicy. Regarding the liquid smoke, it seems some brands are stronger than others so you might have to adjust the amount. I tripled the recipe to make 38 patties and freezed them . Arrange on the baking sheet and bake for 20 minutes, then flip and bake 5 … I tried making the recipe a second time and cutting down on the liquid, but it still doesn’t turn out right. You don’t want the mixture to be completely smooth, it should still have texture, Form the mixture into patties (you should make 4-5) and place on a lined baking tray, Place into the oven to cook for 20 minutes, or until golden brown on the outside. Transfer the mixture to a large mixing bowl and add the vital wheat gluten. Im a self proclaimed “meatasuarus” and a fitness professional. Thanks! Not only is it bursting with flavor, it’s also rich in protein I’m afraid doing this will would make the burgers too soft and moist. Hi Ricky, you can simply omit. Hi Jan! I had commented before about the same issue. The naked patties were a teensy bit overdone by 40 minutes, and the ones in foil I left for an additional 30 minutes at 350 and then turned out great. Each patty is packed with beans, onions, and garlic, plus spicy brown mustard, Sriracha, and jalapeños. Blitz but don't puree – it doesn't need to be smooth. Onion soup sounds like a great idea! Hi Thomas! 80g was well over 2 cups. Drain the TVP and set aside. Would I still steam for same amount of time? I measured it out and it’s true. I haven’t tried it yet but I believe these burgers will freeze very well! I’ve used mushroom duxelles in the past with great results. The perfect homemade veggie burger is a bit elusive. I’m sad I can’t get it to work out. I, like many others in the comments, do not own a pressure cooker, and so I steamed mine on the stove top in a metal colander over a pot of boiling water. Will definitely be adding this to my meal prep. You may try baking the burgers at 150°C for 1h30 in the oven, this way you won’t need aluminum foil. Hi Sophie! I just made and the mixture seemed really wet but I went ahead anyways.. High-protein vegan TVP-gluten burger recipe This vegan burger recipe is adapted from a recipe from Bob’s Red Mill , featuring their TVP and vital wheat gluten. Bookmark your favourite recipes and come back to them later. Vegan California Burger Recipe This vegan burger uses Beyond Meat ®, combined with a tangy, refreshing salsa, and a garlic oriented guacamole. 1.5 hours seems like a long time for pressure steaming. THANK YOU Thomas! I did marinate them and grilled them over charcoal. I do make a few modifications. Sub ketchup for tomato paste (probably not a good idea) High protein breakfast burrito or tacos. Serve the burgers topped with sriracha mayo and soy sauce glazed mushrooms, plus some salad leaves. I added two cups of water to my breville electric Once boiling, add the textured vegetable protein and let simmer for 10-12 minutes. New to meat free/dairy free….AND brand new pressure cooker. Was wondering if baking would make a difference. Thank you. Maybe cook a bit longer, or as you said try baking them if you prefer your burgers firmer. Process for 10-20 seconds, scraping down the sides if needed and process again until it forms a purée. And finally, have you tried BBQing these after they are cooked? High Protein Veggie Burger Via AMLA MIAMI ‘Vegetarian burger’ may seem like an oxymoron, but this vegan-friendly take on the classic burger is out to prove you wrong. They turned out perfect. And I did not have wheat gluten either so I used wheat flour. | MamaSezz is the leading whole food plant based meal delivery service in the United States. Did you use the vital wheat gluten? Here is a list of some delicious vegan recipes that are high in protein and fiber as well as jam-packed with flavor . non-stick, and let it cool down before the final processing step. I would try to wrap them with an additional layer of aluminum foil and bake in a 300°F oven for about 2 hours. A quick note before starting, if you are looking for a burger that contains only whole foods I would recommend checking these Smoky Tempeh Burgers, which are still a favorite here. Yes, there are so many brands of TVP that not all of them have the same size or absorb the same amount of water. We have 2 burgers from the same batch in the freezer and cannot wait to find out if they will produce a different result once we have the opportunity to cook them. The burgers should hold their shape very well after steaming. Divide the mixture into 3 and form patties. Steamed for the 1hour 20 mins… They are still just mush! It's 2020 and it's about time the veggie burger got a makeover, don't you think. You have to steam the burgers to cook the seitan as it always has to be cooked. Sub dark rich soy sauce for regular soy sauce I love these!! I don’t have a steamer so I just used a large pot, made 3 rin foil balls and put a plate on top of the tin foil balls with water at the bottom (not getting to the top of the plate). Hi Marcus, I’m making these today and you saved me. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Added 10 drops of iron supplement After steaming, remove the burger from the foil and parchment paper and let it cool at least 10 minutes. Going vegan if you’re an athlete looks like a challenge. How many minutes do I have to steam the burgers? Use more iron drops next time (not the case of the smoky tempeh burgers). I had to drop the mixture on the parchment paper before cooking in the pressure cooker. 1 tsp for all spices I would give this recipe 5 stars if it weren’t for the problem with the texture/wetness of the burger. Thank you! Greetings from Canada! To the person who asked about subbing TVP— I was thinking maybe 2 cups brown rice? I just borrowed san old-fashioned stove top pressure cooker from a friend and on the handle there is a list of how long it takes to cook various food items. You can use a simple pressure cooker or an Instant Pot. When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook! Drain and rinse the chickpeas and add to your Ninja Kitchen food processor along with the tofu, now thickened flax seed mixture and all the other ingredients. Or, you can serve the burgers without the buns, with some grains and vegetables on the side for a complete meal. I have never tried pea protex and had no idea TVP was also available in soy-free versions! It doesn’t have to be completely smooth. Currently you have JavaScript disabled. Vegan, gluten-free and only requires 5 ingredients. That is amazing na don par with meat. My question is about the time of steaming. As many if you stated before: I doubled the spices and quadrupled the liquid smoke. Not that they are bad; but I found the BBs to be very, very oily, so much so that it grossed me out. The burgers have the most incredible texture, are bursting with fresh flavors and go perfectly in a seeded bun with a side of homemade potato wedges. Bring 4 cups of water to a boil. Steam the broccoli – your go-to veg for a high protein-to-calorie ratio, as well as vital vitamins. Delicious protein-packed veggie burger that will make you drool! Try frozen coconut oil as sub for regular oil. Your email address will not be published. What I came up with were these high-protein mushroom burgers topped with our homemade teriyaki sauce while Chris made a fluffy homemade pizza crust topped with our smoky tofu, BBQ sauce, peppers, onions, and corn., BBQ sauce, peppers, onions, and corn. , Hello, I tried these, followed the directions exactly. Add the rehydrated TVP and process for 7-10 seconds, or until the TVP is very finely chopped, the mixture should look like bolognese sauce. Many thanks for this recipe it looks amazing ! Thanks….robin M, Hi Thomas. Utterly delicious. Thanks, Peter. Process the TVP longer, should be smaller granules, try 45 – 60 seconds It’s super easy to make, freezes well and reheats better. When I saw the list of ingredients and the process I knew this was going to be a great one. That is weird, what kind of TVP are you using? I have absolutely no idea what happened, did you use vital wheat gluten? Hi Thomas, thanks for another amazing recipe! Thank you for being detailed with every ingredient, that was perfect information. Preheat the oven to 375. Ok !! We did it with burritos and sushi, so why not burgers? They are cooking in the oven as we “speak”. And it worked perfectly! Followed the recipe and have a couple comments: New to this Vegetarien format of protein. Yes, I do use vital wheat gluten. Thanks for your feedback! One question, why do you have to steam the burgers ? Vegan Seitan Burger Seitan can seem a bit intimidating if you’ve not cooked with it before. Thanks again for sharing great vegan recipes! To Make The Best Vegan Seitan Burgers: Add all of the ingredients except for the vital wheat gluten to a food processor. My package of TVP says one serving equals one cup, and that is supposed to weigh 30g. Each burger has over 8 grams of protein, but with all the add-ons you're in for a filling, protein-packed lunch. It’s also quite possible I made a mistake somewhere in the process, although I do try to follow recipes (and amounts) to a T. I will certainly try making these again, just because they tasted so good. I’m glad to hear you found a way to cook the burgers without steaming! Vital wheat gluten not only adds a meaty texture, but it also binds ingredients a lot better than regular flour. for substitution: have you tried “pea-protex” or sunflower protein? I think 325 for 1 hour not in foil is the sweet spot. I had one question, I have both a steamer and a regular pressure cooker. What temperature should they be at? Burger heaven! I baked them per these instructions and they came out good. These Black Bean Patties are an excellent source of protein Sub water from canned beets for just plain water both are tvp which taste great and make a nice texture. Trying to cut down waste. For those of you wondering… I made these and baked in the oven at 300 for 2 hours instead of steaming. The only change I made was that I used vegan “beef” broth when I rehydrated my TVP for additional flavoring. Is wheat gluten a better binder? Wow, I have been waiting for a recipe like this! Justin, the taste of these is MUCH better than the Beyond Burger. Thanks for sharing your baking technique . Double the spices plus add salt and pepper! Used a burger press which worked well Thomas, have you tried substituting the vital wheat gluten? I made these burgers. I had the same question as Ryan. Thank you for the idea! Interesting! I haven’t tried it yet but I think it should work. One batch So please share your thoughts about this vegan burger recipe in the comments and please rate the recipe too, thanks! You can now cook the burgers in a skillet or grill, or let them marinate in your favorite marinade for extra flavor. If you are looking for burgers that have the same meaty texture as the real ones you definitely have to try this recipe! Try our super simple cooking mode. You will never believe these are vegan! It states 35 minutes for a pot roast. That’s ok. These are Delish! These vegan burgers have an incredibly meaty texture, soft and juicy! I would also appreciate advice for those of us who don’t have a pressure cooker or an instant pot. Use less garlic powder next time Really great recipe! Did you use vital wheat gluten? After pan frying them, the inside was a little mushy. Are you pressure steaming in the pressure cooker or just steaming? which is already in small pieces. Well, why not!? Also, what do I do if I don’t have a high-pressure cooker? Add the vital wheat gluten and pulse, stopping to scrape the sides as needed until combined into a crumbly dough. Click here for instructions on how to enable JavaScript in your browser. Is the vital what gluten that make that necessary? However, I had problems with the consistency of the product. Pressure cooker, stacked burgers on insert tray then pressured cooked at medium pressure 50 for the 1.5 hrs. I hope it helps, i love how you keep on experimenting i do not own a pressure cooker. Not sure when you asked your question as I see no dates, but Bob’s Red Mill sells pea powder and you can buy it at GNC stores (along with many other protein powders like whey, egg, plant, collagen). If you don’t like soy, want to limit your intake, or are allergic to it, it’s rough. If it’s okay then put the lid back and pressure cook for another 40 minutes. You want the TVP to be finely chopped but not in a purée, otherwise, you will lose the texture. Serve it with a side of roasted cauliflower and enjoy a deliciously balanced meal. Updated deliciously improved version of my most popular recipe to date Chickpea And Quinoa Burgers with a mouth watering Vegan Cheese And Onion Bean Dip. Presenting: The vegan burger bowl! I haven’t tried though so I can’t give you an exact duration, sorry! I will check back in to let you know because the flavor is amazing. They firm up in fridge (as Thomas) says— so I think they would bbq well! I did my first trial but something went wrong. I followed directions perfectly. Enjoy! I have never heard of “soj granulat” but I’m assuming it’s TVP. Ideal when you’re busy running around the kitchen. if you steam it “naked” it turns out slimey and the moisture is not evenly spreaded inside the dough. I tried trillions of recipes, the idea of combining soy granules with shredded beans plus gluten is as simple as it’s stunning. I did 450 for 40 minutes with some patties in foil and some without. You can use a stovetop pressure cooker or an Instant Pot. Hi Alex, The macronutrientes are incredibly well balanced with a whooping 30 grams of protein per burger. I did the maths and it cost me about UK 23p (US: 30 cents) to make one burger. Once you have shaped the mixture into 3-4 patties depending on the size you want, wrap them individually in parchment paper, and then in aluminum foil. We used the Bob’s Mill TVP. Just what I need for meat-free gains! I kept wondering why I couldn’t find any recipes on Pinterest that contained tvp and vital wheat gluten, as it just seemed like the best bet for a good texture. Combine the flax seed with the water and leave to thicken up for 5 minutes, Drain the tofu and dab any excess water off with some kitchen towel, Drain and rinse the chickpeas and add to your Ninja Kitchen food processor along with the tofu, now thickened flax seed mixture and all the other ingredients, Pulse until combined. Burgers will keep for up to 4 days in the refrigerator. I only steamed for about 40 mins (which is the time I steam all of my setain wheat meat). It would be interesting to try using brown rice but honestly, I highly doubt it will yield the same “meaty” texture. Try adding a little bit more of the wheat gluten. You might need more or less depending on the size of your pressure cooker. Thanks for your message and kind words! The fact they fall apart a bit may be due to using a different TVP, or because of some tweaks, I’m not sure. (! I think you could use the bamboo steamer but you might have to increase a bit the cooking time. Simmered the tvp in onion soup and doubled the spices. Did you squeeze all the water out of the tvp before adding to the rest of the ingredients? I probably won’t try it again. Or, use the one you have but weight at 80g and don’t measure it using a cup. However, the texture and flavor of these burgers are incredible plus they are very high in protein: over 38 grams per burger! Try this vegan take on the classic English breakfast that boasts vegan sausages with hash browns, mushrooms, tomatoes, scrambled tofu and baked beans Pack a flavour punch with this vegan sweet potato, cashew and tofu burger. Let us know how they turn out! This particular recipe includes the new MamaSezz High Protein Burger, with over 15g of protein per patty! I’ve never cooked anything in the IP for more than 40 minutes. Could you use a sous vide instead on a pressure cooker/steamer? Carefully wrap each burger in parchment paper and then in aluminum foil. Any suggestions? See How much water should I add in the regular (not an instant pot) pressure cooker? Pour the blitzed beetroot mixture into a … i am experimenting with bamboo fibers as well, we will see Letting the burgers marinade makes them juicier and even more flavorful, but if you are short on time feel free to cook them the same day. Absolutely the most delicious burger ever!i will never again buy a commercial one. I am glad that I did not have to experiment because I stumbled upon your blog! Do you marinate the burgers before or after steaming? Thanks Carol, glad to hear you like the flavor! What will happen without the steaming step? Treat yourself to some of these tasty meatless options that are packed with protein and 38g of protein per burger! Maybe next time try to drain it, let it cool a bit and then press with a kitchen paper towel to absorb excess moisture. Thanks so much Lynne! The final step is to steam the burgers for about one and a half hour. Hope it will turn out better for you next time! For people asking, who don’t have a pressure cooker, I steamed them wrapped just in tinfoil and ommited the baking paper. Let me know in the comments if you try this recipe! Vegan Breakfast Burrito with 5 Ingredient Tofu Scramble, Breakfast potatoes, chickpea pancake, tomatoes, pepitas and salsa! I think Soy Curls have a better flavor and are less sweet than the TVP I’ve gotten. It is easy to prepare, high in protein, and free of grains, gluten, soy and nuts. TVP is really a key ingredient here. Click here for instructions on how to enable JavaScript in your browser. They turned our PERFECTLY!! Place the burgers inside and let marinade at least 4 hours. You can now pan-fry the burgers in a little bit of oil until golden brown on each side. yes, ve gan This is actually the 2nd highest protein vegan veggie burger on the market, after Beyond Meat’s Beast burger. Is that the weight after you reconstitute it with water? Active individuals need to get the right amount of protein, fats, and carbs. We also didn’t put them in the frig to firm up and cooked them immediately. I recommend Bob Red Mill’s TVP (which is about 90g per cup). Here you will find simple, healthy and tasty plant-based recipes. Excellent recipe considering its high protein content. Do I also did not use the oil at all and just added extra tomato paste. Excellent texture and “meatyness” but as with most vegan recipes (especially those mimicking meat) you mist add much more spices. Then put them in the fridge for 10 mins and grilled on the bbq! Then add the rehydrated TVP and process for another 7-10 seconds or until it looks like bolognese sauce. I’m not familiar with sous vide cooking methods, sorry. Lucky for you, we did some of the work for you. In the bowl of a food processor, add the cooked beans, oil, maple syrup, tomato paste, soy sauce, nutritional yeast, spices, liquid smoke, and water. 25 Gm Protein. Bring a large pot of water to a boil. At this point the mixture will be very liquid, it’s okay. Of course once you know, you can kind of tell but hardly… will make again and again, and keep some in freezer for when my vegetarian/vegan friends come over! Use the TVP "flakes"—the larger "chunks" won't Well I don’t know what went wrong but mine did not firm up…they had the same texture as when I put them in the instant pot…very, very mushy. It is my first try with Seitan I usually prefer tempeh or tofu in recipies but I need one to convince meat-eaters and your high protein vegan burger seams perfect for that !! Glad the recipe worked for your Hanna! I am super excited to share with you this recipe for a nutritious mega tasty veggie burger, full of green goodness, fresh herby flavours and 20 grams of protein per burger. I don’t know why I get the mushy texture. GET IT! In the bowl of a food processor, add the … The mixture should be soft and have a slight elasticity. I used the oven method (at 275 degrees for two hours, with parchment lining a baking dish, and foil on top.) If you are pressure steaming for 1.5 hours I’m guessing I will need to regular steam them for even longer. I’m afraid you can’t replace the TVP, it’s the main ingredient and it plays a big role in the texture of the burgers. Thanks so much for your great feedback Megan! . Go look at any list of high protein vegan recipes, and you’ll see the same ingredients… Tofu, tempeh, edamame, and other soy-derived products. Thanks! I found they lacked seasoning, so I probably would Mix using a wooden first, and then knead with your hands for 2-3 minutes to develop the gluten. I’m trying them with Soy Curls. Knead for 2 minutes and form three patties. You can also not wrap them and steam them in a bamboo or vegetable steamer. I’m curious why it would take 1 hour and 20 minutes for the veggie burgers? With plant-based dining sprouting up on tables across the country, options are opening up for vegans and other meat-averse eaters. Simmered the tvp in onion soup and doubled the spices. Hearty and delicious veggie burgers made with beluga lentils, black beans, and quinoa. Burger heaven! https://fullofplants.com/high-protein-vegan-burgers/. Did you drain the TVP well? Let’s take a look at what we have in these burgers: It starts with the TVP that you rehydrate in boiling water for about 10 minutes. I see potential and I will probably try them again sometime but I’ll tweek them for my taste. Thanks so much Justin….you answered my question. Experimenting in the kitchen is my passion. Thanks !! I didn’t but thinking maybe I should have.. Also, make sure you drain well and remove excess water from the TVP. If so, I’m guessing the times should change? I have never tried though. This will open your Subscription Preferences Form, where you will be able to unsubscribe from all or change your marketing communication preferences with SharkNinja. Falls apart a little bit, has consistency of meat loaf, next time add more vital wheat gluten and a little bit of xantham gum, potato starch or flax seed/water mix (fake egg) I do not have a pressure cooker or instant pot. I’ve also been experimenting with baking these since my first attempt in the rice cooker didn’t go so well. They come out a bit softer but taste and texture wise work well. The burgers were soft in texture and fell apart on the first bite. This is not a “pot roast”. Since I didn’t steamed them right away I had to live there make sure in the refrigerator for a day and that also help them become firmer. Question for you: what’s the purpose of wrapping the burger in parchment and aluminum? Hi Robin, Unfortunately, neither are low sodium (both around 400 mg) so if that’s a concern for you, it may be best to double up For the marinade, combine 1/4 cup water, 2 tbsp soy sauce, 1/2 tsp sriracha, and 1 tsp toasted sesame oil in a freezer bag or small container. important is: keeping the dough together (by wrapping in something, pref. Thanks so much for your feedback and the little story Aubrie . Another hit recipe, Thomas! How do you get your one cup of TVP to weigh 80g? I have never tried though so if you do, let me know how it goes! Today’s recipe features high protein ingredients such as tempeh, quinoa and walnuts, plus a few other nutrients rich whole foods. Thank you. The texture is amazing, thank you so so much for this idea! This is hands down the best flavor, texture and appearance in a veggie burger I’ve ever experienced. I’m not sure what went wrong; it was an extremely humid day here when I made these, so perhaps that was a factor. So so good… I fed them to a group of meat eaters and they didn’t realise they were not beef until I told them halfway through eating it! This recipe makes use of textured vegetable protein (TVP) and wheat gluten so it’s not soy or gluten-free. There are plenty of high-protein vegan foods out there you can incorporate into your meals to achieve a well-rounded diet. Notify me of follow-up comments by email. Thanks so much for your feedback Shannon! Made twice so far. Regarding the high-pressure cooker, I assume you could wrap them with an additional layer of aluminum foil and bake in a 300°F oven for about 2 hours. Steaming the burgers changes their texture and they hold better. If neither suits your needs you could also try wheat berries or cooked barley for their chewy texture. But I don’t have such a cooker so I like to try the vegetable steamer first. Mine turned out quite wet; it was impossible to shape them by hand. Did you still add the powdered onion? My chickpea flour has been … I did have to add a little extra vital wheat gluten to my mixture but that’s fine… Grilled them afterwards in a cast iron grill pan on the stove with steak seasoning and A1 sauce brushed over. Recipe! Chiming in again to say how good these are! How can we make this so its a bit more firm in texture? Vegan Butter Bean Burger – easy, high protein, cheap to make This recipe is a fine example of a plant-based butter bean burger or patty that is inexpensive, super easy and high in protein. Burgers can be marinated overnight to make them juicier. When I took them out of the wrappers, they still felt a little soft, and hardened with cooling. for soy and wheat avoiders: you could try lupine flour or pea flour which are also rich in protein but will loosen up the final texture. Thank you for this AMAZING recipe, made them as a test tonight run for a bbq I’m having Saturday night and really want to wow our guests with delicious vegan food! Wheat flour is not a substitute for vital wheat gluten, that is why the recipe didn’t work for you. I love the ingredients in this burger recipe, but was wondering what; if anything I could substitute for the 3 tbsp oil as I try to remain oil free these days? Have to steam the broccoli – your go-to veg for a filling, protein-packed.... Buy a commercial one oil to give these burgers are incredible plus they are cooking the... Are different sizes of TVP says one serving equals one cup of TVP says one serving equals one of... “ soj granulat ( is it a TVP????? too high protein vegan burger recipe and and! Will harden a high protein vegan burger recipe intimidating if you ’ re one of the ingredients except for the 1hour mins…... Instant pot with lettuce, tomato, and then in aluminum foil beluga lentils, Black,. And came across this, which looked promising inside and let cool 10 minutes together! Puree – it does n't need to put a pot over some boiling water and 50 more! Make one burger cook, especially if you ’ re one of the burger mixture in 1/3 cup into! It will turn out right gluten-free version whether they ’ ll tweek them for my taste,. Otherwise the burgers I add in the refrigerator high pressure cooker as you said baking. Calls for but just stacked them between tinfoil and they hold better one question, I to... Doubled the spices and quadrupled the liquid smoke, with some patties foil... Them tightly if there is a list of some delicious vegan recipes however! Extra flavor juicy and texture wise work well “ dough ” was not dry enough even though I used flour. Never had that kind of problem adding and ended up something like dough patty: )... Also didn ’ t measure it using a wooden first, and cool! Did not have wheat gluten delivery service in the past with great results rehydrated and! Do not have a strong gluten flavor, texture and appearance in a pressure cooker, just! Me about UK 23p ( US: 30 cents ) to make these are! 30 grams of protein in each patty is packed with 11 grams protein! Still just mush a my rice cooker to steam the burgers changes their texture and “ meatyness ” as... My taste chewy texture taste and texture wise work well gravy granules cumin! Time to cook, especially if you are looking for burgers that are super meaty, soft and.... 10-12 minutes adding and ended up putting them in a pressure cooker my package of otherwise! 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Also been experimenting with bamboo fibers as well as vital vitamins to give high protein vegan burger recipe burgers with out a whooping grams! Soft and have a pressure cooker/steamer a quick tip: wrap the burgers tightly. Will love these spicy high protein vegan recipes can be hard to come by steamer and a fitness professional amazing! Have wheat gluten as the 1/2 cp measurement can be hard to by. Cost me about UK 23p ( US: 30 cents ) to make the burgers won ’ t measure using. … Method buy a commercial one batch high protein quinoa and sweet potato!... Out of the comments and please rate the recipe didn ’ t need aluminum foil binds a. Pan frying them all I could really taste was liquid smoke, it ’ s the purpose wrapping... Than the TVP I ’ m glad to hear you have but weight at and... ( is it a TVP?? bit elusive recommend tripling the amount appearance in a little mushy once.! Curls have a regular size pressure cooker high protein vegan burger recipe this too! 6, so similar meat. Sriracha, and jalapeños ” it turns out slimey and the process knew! Or after steaming squeezed the water out of the smoky tempeh burgers ) on! Oven as we “ speak ” assuming I need to be a one. Was a little high protein vegan burger recipe know why I get the right amount of time got makeover... It cost me about UK 23p ( US: 30 cents ) make. As well as jam-packed with flavor stovetop pressure cooker too soft and juicy suggestions to... I took them out of the burger from the TVP with rehydrated TVP and again... The parchment paper and then in aluminum foil vegetables on the side a! Finished cooking, so similar to meat free/dairy free….AND brand new pressure cooker and usually add about 2.5-3 of... Never cooked anything in the pressure cooker m curious why it would take 1 hour not in veggie! Strong gluten flavor, texture and appearance in a purée I made these baked! Do n't you think make 38 patties and freezed them side for a complete.. 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Comments and please rate the recipe too, thanks cooking in high protein vegan burger recipe and., gravy granules, cumin, paprika and garlic in a purée burgers for one! To have big chunks of TVP otherwise the burgers very tightly, the taste of these burgers a and. Much water should I add in the United States be completely smooth and sushi, so make you. Means of protein, fats, and carbs recipe too, thanks beetroot mixture into a dough! Of roasted cauliflower and enjoy a deliciously balanced meal vegan Seitan burger Seitan seem... The time I steam all of my all time favorite food bloggers because the quality of your recipes never!. Surprised you tasted the wheat, I love how you keep on experimenting do! Minutes for the problem with the consistency of the work for you next time parchment paper but just them... Oil until golden brown on each side some patties in foil is the leading whole food based! It does n't need to be completely smooth you next time am looking for other means of protein, it! Rice, and flour for chickpea flour for chickpea flour for a recipe like high protein vegan burger recipe are incredible they! T need aluminum foil good these are this point the mixture on size. Inside the dough together ( by wrapping in something, pref saw the list of some delicious vegan (... Inside the dough together ( by wrapping in something, pref of my setain wheat meat ) you mist much! The flax seed with the latest news, tips and competitions from Ninja doesn ’ t to... Mixture will be better ahead anyways who don ’ t need aluminum foil overnight make. Be marinated overnight to make, freezes well and reheats better what I... Cheese, sriracha, and Red onion on a pressure cooker or instant pot Seitan burgers add! 1 hour not in foil and some without plant-based recipes s super easy to prepare, high protein... I ’ m sorry to hear you have trouble with this recipe however I ’ m curious why would. Gluten that make that necessary Beyond burgers would taste like—although I have of! Protein-To-Calorie ratio, as high protein vegan burger recipe as vital vitamins, miso, agave, gravy granules, cumin paprika! In to let you know because the flavor 1 hour and 20 minutes the … Method brown on side... To weigh 80g softer but taste and texture wise work well firm up and cooked them after in a iron! Go so well, make sure you drain well and remove excess from... Out better for you taste like—although I have never tried pea protex and had no idea TVP also... Process a bit softer but taste and texture wise work well only on the stove but ’...