When the patties had finished cooking, they were still so wet, they wouldn’t hold their shape. Sub water from canned beets for just plain water Let us know how they turn out! I make beans I cook myself which are already seasoned. I will check back in to let you know because the flavor is amazing. You’re one of my all time favorite food bloggers because the quality of your recipes never disappoints! Mine turned out quite wet; it was impossible to shape them by hand. love from germany, caro. You may try baking the burgers at 150°C for 1h30 in the oven, this way you won’t need aluminum foil. Each burger has over 8 grams of protein, but with all the add-ons you're in for a filling, protein-packed lunch. I did 450 for 40 minutes with some patties in foil and some without. 38g of protein per burger! I had commented before about the same issue. Could you use a sous vide instead on a pressure cooker/steamer? Vegan, gluten-free and only requires 5 ingredients. Justin, the taste of these is MUCH better than the Beyond Burger. Here you will find simple, healthy and tasty plant-based recipes. Excellent recipe considering its high protein content. I have honestly no idea! 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. 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. I see potential and I will probably try them again sometime but I’ll tweek them for my taste. Thank you. 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. Wouldn’t you be able to cook these for less time in an IP? Enjoy! Thanks! Excellent texture and “meatyness” but as with most vegan recipes (especially those mimicking meat) you mist add much more spices. Simmered the tvp in onion soup and doubled the spices. They firm up in fridge (as Thomas) says— so I think they would bbq well! Also, what do I do if I don’t have a high-pressure cooker? Experimenting in the kitchen is my passion. I have a pressure cooker without the basket and a bamboo steamer, any chance I could use the latter instead of the pressure cooker? Humm, weird…that never happened to me. Notify me of follow-up comments by email. 25 Gm Protein. I probably won’t try it again. Thanks SO much!!! Thanks for sharing your tweaks Chris. Required fields are marked *. They come out a bit softer but taste and texture wise work well. I had one question, I have both a steamer and a regular pressure cooker. 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. We used the Bob’s Mill TVP. These vegan burgers have an incredibly meaty texture, soft and juicy! I’m curious why it would take 1 hour and 20 minutes for the veggie burgers? 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 To the person who asked about subbing TVP— I was thinking maybe 2 cups brown rice? We also steamed the burgers on the stove but didn’t double wrap in foil. 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. Or, you can serve the burgers without the buns, with some grains and vegetables on the side for a complete meal. . By the way, it’s dry weight. Also I did not bother using parchment paper but just stacked them between tinfoil and they did just fine. I’m making these today and you saved me. . I recommend using small TVP chunks as I found out they yield the best texture. 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. Try our super simple cooking mode. Or, use the one you have but weight at 80g and don’t measure it using a cup. It states 35 minutes for a pot roast. 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. After pan frying them, the inside was a little mushy. Once boiling, add the textured vegetable protein and let simmer for 10-12 minutes. I baked them per these instructions and they came out good. I’ve used mushroom duxelles in the past with great results. Thanks….robin M, Hi Thomas. (! I have a regular size pressure cooker and usually add about 2.5-3 cups of water. Ok so I am not vegan or even vegetarian… however I’m a huge foodie and love to try out vegan recipes. Hi Marcus, However, I had problems with the consistency of the product. Chiming in again to say how good these are! I tried trillions of recipes, the idea of combining soy granules with shredded beans plus gluten is as simple as it’s stunning. Also there is a similar product to tvp made of pea protein. Did you drain the TVP well? You can now cook the burgers in a skillet or grill, or let them marinate in your favorite marinade for extra flavor. Bring 4 cups of water to a boil. Get the recipe 20. 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. Ideal when you’re busy running around the kitchen. To achieve a well-rounded diet give these burgers are incredible plus they cooking... 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