I even squeezed the water out of the TVP. After pan frying them, the inside was a little mushy. TVP is really a key ingredient here. We did it with burritos and sushi, so why not burgers? Here is a list of some delicious vegan recipes that are high in protein and fiber as well as jam-packed with flavor . Once cooked, unwrap the burgers and let cool 10 minutes. Nutfree Recipe. Is that the weight after you reconstitute it with water? I have made seitan , and was expectung this to be firmer. To the person who asked about subbing TVP— I was thinking maybe 2 cups brown rice? Do you have to steam of can you go straight to the fry-pan ? You don’t want to have big chunks of TVP otherwise the burgers won’t hold together well. Thanks so much for your feedback Shannon! I made these burgers. 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. Any suggestions? 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. There are plenty of high-protein vegan foods out there you can incorporate into your meals to achieve a well-rounded diet. which is already in small pieces. It doesn’t have to be completely smooth. Is it possible to skip the steaming step? I’ve never cooked anything in the IP for more than 40 minutes. When I saw the list of ingredients and the process I knew this was going to be a great one. I’ve had a great run of delicious successful recipes with seitan recently, including a vegan apple roast pork joint, vegan jerk chicken , vegan kebabs, and vegan spicy chicken fillets. Regarding the size, they should not grow in size after cooking, so make sure to wrap them tightly. Transfer the mixture to a large mixing bowl and add the vital wheat gluten. I also added some breadcrumbs like Panko. Pressure cooker, stacked burgers on insert tray then pressured cooked at medium pressure 50 for the 1.5 hrs. Vital wheat gluten not only adds a meaty texture, but it also binds ingredients a lot better than regular flour. When I took them out of the wrappers, they still felt a little soft, and hardened with cooling. If I use the pressure cooker, I am assuming I need to put a little bit of water inside of it. I marinate the burgers after steaming. Thanks for your message and kind words! My package of TVP says one serving equals one cup, and that is supposed to weigh 30g. THANK YOU Thomas! Burgers will keep for up to 4 days in the refrigerator. You can now cook the burgers in a skillet or grill, or let them marinate in your favorite marinade for extra flavor. I’m lost already and I’m only on the first step! Question for you: what’s the purpose of wrapping the burger in parchment and aluminum? Blitz but don't puree – it doesn't need to be smooth. By the way, it’s dry weight. The taste of these burgers was better than any other vegan burger I’ve ever had. Let me know in the comments if you try this recipe! Also, do you think the burgers (after steaming) could be frozen and then defrosted/grilled later? The sriracha Mayo was excellent on top!!! I have never tried though. Thanks for the kind words and rating! I have never heard of “soj granulat” but I’m assuming it’s TVP. Serve the burgers topped with sriracha mayo and soy sauce glazed mushrooms, plus some salad leaves. To Make The Best Vegan Seitan Burgers: Add all of the ingredients except for the vital wheat gluten to a food processor. Thomas, have you tried substituting the vital wheat gluten? Presenting: The vegan burger bowl! Simmered the tvp in onion soup and doubled the spices. It states 35 minutes for a pot roast. Looks like a great burger though- can’t wait to try it! If so, I’m guessing the times should change? Burger heaven! Thanks !! Would I still steam for same amount of time? Turned out great! Great recipie, but mine did not come out as firm as I would have hoped. I think 325 for 1 hour not in foil is the sweet spot. Glad the recipe worked for your Hanna! Pulse, stopping to scrape the sides until everything is mixed together into a mush. Did you squeeze all the water out of the tvp before adding to the rest of the ingredients? You’re one of my all time favorite food bloggers because the quality of your recipes never disappoints! I did my first trial but something went wrong. Thanks again for sharing great vegan recipes! Required fields are marked *. https://fullofplants.com/high-protein-vegan-burgers/. I haven’t tried it yet but I think it should work. GET IT! Bring 4 cups of water to a boil. Ok so I am not vegan or even vegetarian… however I’m a huge foodie and love to try out vegan recipes. Glad you liked this burger! Mine turned out quite wet; it was impossible to shape them by hand. Going vegan if you’re an athlete looks like a challenge. I would also appreciate advice for those of us who don’t have a pressure cooker or an instant pot. Drain the TVP and set aside. I cooked them after in a cast iron and it gave it that “charred” taste also, Hi ! To solve this problem, I put together a huge list of over 150 high protein […] Thanks again Justin! I have never tried pea protex and had no idea TVP was also available in soy-free versions! If you are looking for burgers that have the same meaty texture as the real ones you definitely have to try this recipe! Wouldn’t you be able to cook these for less time in an IP? After steaming, remove the burger from the foil and parchment paper and let it cool at least 10 minutes. You can use a stovetop pressure cooker or an Instant Pot. Can be Gluten-free, Soyfree 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. Bring a large pot of water to a boil. I’m making these today and you saved me. Excellent recipe considering its high protein content. Then add the rehydrated TVP and process for another 7-10 seconds or until it looks like bolognese sauce. Steaming the burgers changes their texture and they hold better. Sub ketchup for tomato paste (probably not a good idea) Wheat flour is not a substitute for vital wheat gluten, that is why the recipe didn’t work for you. I’m surprised you tasted the wheat, I assume it’s because they were not fully cooked. I also did not use the oil at all and just added extra tomato paste. Unfortunately, neither are low sodium (both around 400 mg) so if that’s a concern for you, it may be best to double up 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. I tripled the recipe to make 38 patties and freezed them . 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. New to meat free/dairy free….AND brand new pressure cooker. You can also not wrap them and steam them in a bamboo or vegetable steamer. You may try baking the burgers at 150°C for 1h30 in the oven, this way you won’t need aluminum foil. Topped with a jalapeño cheese, sriracha mayo with lettuce, tomato, and red onion on a toasted bun! I’m not familiar with sous vide cooking methods, sorry. Mix using a wooden first, and then knead with your hands for 2-3 minutes to develop the gluten. 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. Made twice so far. I’m curious why it would take 1 hour and 20 minutes for the veggie burgers? Will never buy commercially made veg burgers again. This is the kind of burger that will satisfy your cravings for comfort food, nourish your body and provide you with 12 grams of plant-powered protein and 6mg of iron , which is 31% of the recommended daily intake (RDI)! Recipe! 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. Scoop the burger mixture in 1/3 cup portions into your hands. However, I had problems with the consistency of the product. Thanks for your feedback! Well, why not!? Hi Robin, Getting protein as a vegan is important – but easily done. I measured it out and it’s true. How much water should I add in the regular (not an instant pot) pressure cooker? Thank you. I’ve also been experimenting with baking these since my first attempt in the rice cooker didn’t go so well. I see potential and I will probably try them again sometime but I’ll tweek them for my taste. Drain the TVP and set aside. 38g of protein per burger! 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. Onion soup sounds like a great idea! Tried the recipe last night, and all looked good and when the patties made it to the pan ended up falling apart so I made a wrap instead. 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). Also there is a similar product to tvp made of pea protein. I think you could use the bamboo steamer but you might have to increase a bit the cooking time. Steam the broccoli – your go-to veg for a high protein-to-calorie ratio, as well as vital vitamins. For those of you wondering… I made these and baked in the oven at 300 for 2 hours instead of steaming. These sound amazing. You will love these spicy High Protein Jalapeño Black Bean Burgers from Rene Barker. Divide the mixture into 3 and form patties. 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. I recommend Bob Red Mill’s TVP (which is about 90g per cup). Jump to Recipe This fluffy and crispy waffles are made out of chickpea flour which is naturally high protein. Thanks so much Justin….you answered my question. Thank you! I followed directions perfectly. We also steamed the burgers on the stove but didn’t double wrap in foil. My chickpea flour has been … It is easy to prepare, high in protein, and free of grains, gluten, soy and nuts. Thanks so much for your great feedback Megan! This looks delicious and I would like to know if there is a paper/aluminium foil free alternative? Could you use a sous vide instead on a pressure cooker/steamer? Chiming in again to say how good these are! But I don’t have such a cooker so I like to try the vegetable steamer first. That’s ok. 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. Thanks! In the bowl of a food processor, add the … And I did not have wheat gluten either so I used wheat flour. ( guessing fe marinade would solve this too!6, So glad to hear you liked the burgers Justin . Tag @fullofplants on Instagram and hashtag it #fullofplants, Your email address will not be published. This is hands down the best flavor, texture and appearance in a veggie burger I’ve ever experienced. A high protein vegan burger that is actually juicy. I have a pressure cooker without the basket and a bamboo steamer, any chance I could use the latter instead of the pressure cooker? Your email address will not be published. They are cooking in the oven as we “speak”. 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! Did you drain the TVP well? This recipe makes use of textured vegetable protein (TVP) and wheat gluten so it’s not soy or gluten-free. Can I just put a pot over some boiling water and steam that way if I have none of the other options? love from germany, caro. 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. We also didn’t put them in the frig to firm up and cooked them immediately. The burgers should hold their shape very well after steaming. Hi Thomas! 80g was well over 2 cups. I used the oven method (at 275 degrees for two hours, with parchment lining a baking dish, and foil on top.) Maybe cook a bit longer, or as you said try baking them if you prefer your burgers firmer. Thank you! I found they lacked seasoning, so I probably would 1.5 hours seems like a long time for pressure steaming. Hey! I had the same question as Ryan. Something many people worry about when transitioning to a more plant based diet is whether they’ll be consuming enough protein. Is there something i can replace the TVP with? 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. Add the vital wheat gluten and pulse, stopping to scrape the sides as needed until combined into a crumbly dough. See The texture is amazing, thank you so so much for this idea! I had commented before about the same issue. Bookmark your favourite recipes and come back to them later. Use more iron drops next time Without steaming the steaks would probably have a strong gluten flavor, and the texture would be off. I’m not sure what went wrong; it was an extremely humid day here when I made these, so perhaps that was a factor. 6. You will never believe these are vegan! I did marinate them and grilled them over charcoal. Knead for 2 minutes and form three patties. Hope it will turn out better for you next time! And finally, have you tried BBQing these after they are cooked? How can we make this so its a bit more firm in texture? 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. I am looking for other means of protein and came across this, which looked promising. As many if you stated before: I doubled the spices and quadrupled the liquid smoke. Hi Jan! Click here for instructions on how to enable JavaScript in your browser. 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) 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. It’s what keeps these from falling apart. At this point the mixture will be very liquid, it’s okay. Enjoy! Double the spices plus add salt and pepper! Is the vital what gluten that make that necessary? Thanks! You can then transfer to a mixing bowl and stir in the vital wheat gluten. . I don’t know why I get the mushy texture. 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. . My question is about the time of steaming. yes, ve gan for substitution: have you tried “pea-protex” or sunflower protein? I recommend using small TVP chunks as I found out they yield the best texture. 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 used soj granulat (is it a TVP???) Yes, there are so many brands of TVP that not all of them have the same size or absorb the same amount of water. Use less garlic powder next time My husband and I had the same issue. I hope it helps, i love how you keep on experimenting i do not own a pressure cooker. I’m glad to hear you found a way to cook the burgers without steaming! Place the burgers inside and let marinade at least 4 hours. I tried making the recipe a second time and cutting down on the liquid, but it still doesn’t turn out right. TVP makes for a great vegetarian meat substitute as it is affordable, high in protein, versatile and readily available.If you've never tried using TVP to make veggie burgers, try this recipe. Did you steam them prior to frying? Thanks so much for your great feedback Trisha! Thanks for sharing Caro! I would give this recipe 5 stars if it weren’t for the problem with the texture/wetness of the burger. Sub water from canned beets for just plain water Burgers can be marinated overnight to make them juicier. 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. Try our super simple cooking mode. 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. Thanks for sharing your tweaks Chris. Added 10 drops of iron supplement Try adding a little bit more of the wheat gluten. 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. Really great recipe! Process the TVP longer, should be smaller granules, try 45 – 60 seconds Sub dark rich soy sauce for regular soy sauce I will check back in to let you know because the flavor is amazing. High Protein Vegan recipes can be hard to come by. I tried trillions of recipes, the idea of combining soy granules with shredded beans plus gluten is as simple as it’s stunning. It should be made of soy flour and look like dry pieces. , Hello, The “dough” was not dry enough even though I used too much flour. 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! 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. Place the wrapped burgers in a pressure cooker (you can stack them) and pressure cook for 1 hour and 20 minutes. Shape into palm-sized patties that are about 1 inch thick. Vital wheat gluten takes a long time to cook, especially if you don’t want to have a gummy texture. Thanks SO much!!! After reading all of the comments I assume that a high pressure cooker gives the best resul. I’m glad to hear you liked the burgers Hannah! If you are pressure steaming for 1.5 hours I’m guessing I will need to regular steam them for even longer. Vegan Seitan Burger Seitan can seem a bit intimidating if you’ve not cooked with it before. They will harden a bit in the fridge but will soften once heated. I would recommend tripling the amount of spices and add salt!!! Next, combine the cooked beans with the tomato paste, spices, and other liquid ingredients and process in a food processor until almost smooth, it’s okay if there are still some visible bean pieces. Hi Alex, I add about 50% more seasoning than the recipe calls for. These are Delish! Notify me of follow-up comments by email. Serve it with a side of roasted cauliflower and enjoy a deliciously balanced meal. Delicious protein-packed veggie burger that will make you drool! I had to drop the mixture on the parchment paper before cooking in the pressure cooker. Burgers came out huge and one of them was rectangle because of the aluminum foil, next time make sure to shape round Another hit recipe, Thomas! 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. . 25 Gm Protein. Friends, I give you the ultimate vegan green burger. The burgers were soft in texture and fell apart on the first bite. i always use some kind of steaming inlay (don´t know how it is called in english – this one https://www.pearl.de/a-NC3106-3010.shtml – and wrap the dough in parchent paper, hold by rubber bands). Not that they are bad; but I found the BBs to be very, very oily, so much so that it grossed me out. 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. I love these!! Can I make the pre-steaming mixture tonight, form the patties, leave in the refrigerator and steam them tomorrow? Pour the blitzed beetroot mixture into a … When I steam (not pressure steam) seitan I usually steam between 45 minutes and 1.5 hours, depending on how thick the pieces of seitan are. I have honestly no idea! Ok !! The only change I made was that I used vegan “beef” broth when I rehydrated my TVP for additional flavoring. I’m sorry to hear you have trouble with this recipe. What temperature should they be at? The final step is to steam the burgers for about one and a half hour. Did you still add the powdered onion? Is wheat gluten a better binder? You might need more or less depending on the size of your pressure cooker. There are different sizes of TVP, you need to get the very small ones. You have to steam the burgers to cook the seitan as it always has to be cooked. Keep me updated with the latest news, tips and competitions from Ninja. - Cook the grains and satiating fibre-rich lentils as per pack instructions. Can that be done differently? Thank you for the idea! Greetings from Canada! Hearty and delicious veggie burgers made with beluga lentils, black beans, and quinoa. Arrange on the baking sheet and bake for 20 minutes, then flip and bake 5 … Place the beetroot, soy sauce, miso, agave, gravy granules, cumin, paprika and garlic in a blender. Here you will find simple, healthy and tasty plant-based recipes. Get the recipe 20. We used the Bob’s Mill TVP. Let me know if you try this again! Each patty is packed with beans, onions, and garlic, plus spicy brown mustard, Sriracha, and jalapeños. I did the maths and it cost me about UK 23p (US: 30 cents) to make one burger. So I will soon be able to tell you about both things. Will definitely be adding this to my meal prep. It's 2020 and it's about time the veggie burger got a makeover, don't you think. It would be interesting to try using brown rice but honestly, I highly doubt it will yield the same “meaty” texture. both are tvp which taste great and make a nice texture. I make beans I cook myself which are already seasoned. I am glad that I did not have to experiment because I stumbled upon your blog! I probably won’t try it again. Currently you have JavaScript disabled. Hi Thomas I did 450 for 40 minutes with some patties in foil and some without. Hi Ricky, you can simply omit. You want the TVP to be finely chopped but not in a purée, otherwise, you will lose the texture. Treat yourself to some of these tasty meatless options that are packed with protein and These vegan burgers have an incredibly meaty texture, soft and juicy! Preheat the oven to 375. Today’s recipe features high protein ingredients such as tempeh, quinoa and walnuts, plus a few other nutrients rich whole foods. Maybe next time try to drain it, let it cool a bit and then press with a kitchen paper towel to absorb excess moisture. if you steam it “naked” it turns out slimey and the moisture is not evenly spreaded inside the dough. Thanks, Peter. Thanks for sharing your baking technique . The perfect homemade veggie burger is a bit elusive. My guess would be that maybe not all TVP and/or gluten brands absorb the same amount of water. Ideal when you’re busy running around the kitchen. 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. This is actually the 2nd highest protein vegan veggie burger on the market, after Beyond Meat’s Beast burger. Utterly delicious. Excellent texture and “meatyness” but as with most vegan recipes (especially those mimicking meat) you mist add much more spices. Im a self proclaimed “meatasuarus” and a fitness professional. Also I did not bother using parchment paper but just stacked them between tinfoil and they did just fine. non-stick, and let it cool down before the final processing step. I’m sad I can’t get it to work out. Hi Thomas, thank you for sharing this recipe! Thanks….robin M, Hi Thomas. Best burger ever. Also, what do I do if I don’t have a high-pressure cooker? Or, use the one you have but weight at 80g and don’t measure it using a cup. Thanks for the Bring a large pot of water to a boil. I LOVE your recipes! 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. Hi Sophie! Vegan, gluten free, and packed with 11 grams of protein in each patty! In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. I haven’t tried though so I can’t give you an exact duration, sorry! The mixture should be soft and have a slight elasticity. Did you use vital wheat gluten? Any ideas what went wrong? Hi Thomas, thanks for another amazing recipe! 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). Vegan California Burger Recipe This vegan burger uses Beyond Meat ®, combined with a tangy, refreshing salsa, and a garlic oriented guacamole. | MamaSezz is the leading whole food plant based meal delivery service in the United States. 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? If neither suits your needs you could also try wheat berries or cooked barley for their chewy texture. This is our high protein quinoa and sweet potato burger! How do you get your one cup of TVP to weigh 80g? 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. They turned our PERFECTLY!! I had one question, I have both a steamer and a regular pressure cooker. Combine the flax seed with the water and leave to thicken up for 5 minutes. 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. These remind me (of what I think the Beyond Burgers would taste like—although I have not tried them). Sign up to our email list for a fabulous dinner recipes ebook containing 10 delicious recipes (entirely free) and to be the first to know when new recipes are posted to the blog. Steamed for the 1hour 20 mins… They are still just mush! 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 Humm, weird…that never happened to me. Thank you for being detailed with every ingredient, that was perfect information. Thank you. Sub olive oil for oil, Tasting Notes: One batch Trying to cut down waste. If you don’t like soy, want to limit your intake, or are allergic to it, it’s rough. How many minutes do I have to steam the burgers? Experimenting in the kitchen is my passion. So please share your thoughts about this vegan burger recipe in the comments and please rate the recipe too, thanks! Serve with a seeded burger bun, tomatoes, lettuce and ketchup! Click here for instructions on how to enable JavaScript in your browser. (! I ended up putting them in a tortilla wrap. Vegan Breakfast Burrito with 5 Ingredient Tofu Scramble, Breakfast potatoes, chickpea pancake, tomatoes, pepitas and salsa! And some without means of protein, but it still doesn ’ t put in! Mayo and soy sauce, miso, agave, gravy granules, cumin, and! Foil and parchment paper before cooking in the regular ( not the case the! 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