There are different sizes of TVP, you need to get the very small ones. Hi Robin, Any ideas what went wrong? Hi Thomas! It states 35 minutes for a pot roast. Thanks! How can we make this so its a bit more firm in texture? Used a burger press which worked well After frying them all I could really taste was liquid smoke and wheat. By the way, it’s dry weight. Awesome vegan burgers that are super meaty, soft, juicy, and high in protein! 25 Gm Protein. 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. 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! I measured it out and it’s true. That is correct, you need to add water in the bottom of the pot, then add the basket and put the burgers inside it. Each patty is packed with beans, onions, and garlic, plus spicy brown mustard, Sriracha, and jalapeños. We also didn’t put them in the frig to firm up and cooked them immediately. I also add about half the amount of water and 50% more vital wheat gluten. It would be interesting to try using brown rice but honestly, I highly doubt it will yield the same “meaty” texture. Thanks !! They turned out perfect. Thanks anyways and I’ll let you know how it goes with the bamboo steamer. Thank you. Pulse, stopping to scrape the sides until everything is mixed together into a mush. Ideal when you’re busy running around the kitchen. My chickpea flour has been … I used soj granulat (is it a TVP???) I did my first trial but something went wrong. I probably won’t try it again. Are you pressure steaming in the pressure cooker or just steaming? Friends, I just made the most amazing vegan burgers ever. 1 tsp for all spices 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. Justin, the taste of these is MUCH better than the Beyond Burger. I LOVE your recipes! Do you have to steam of can you go straight to the fry-pan ? Use less garlic powder next time Thanks so much for your great feedback Trisha! So please share your thoughts about this vegan burger recipe in the comments and please rate the recipe too, thanks! Can be Gluten-free, Soyfree I used the oven method (at 275 degrees for two hours, with parchment lining a baking dish, and foil on top.) I’ve never cooked anything in the IP for more than 40 minutes. If neither suits your needs you could also try wheat berries or cooked barley for their chewy texture. 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. Bookmark your favourite recipes and come back to them later. The texture is amazing, thank you so so much for this idea! Chiming in again to say how good these are! Once cooked, unwrap the burgers and let cool 10 minutes. Simmered the tvp in onion soup and doubled the spices. If you are pressure steaming for 1.5 hours I’m guessing I will need to regular steam them for even longer. 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. I’m glad to hear you found a way to cook the burgers without steaming! Onion soup sounds like a great idea! Steaming the burgers changes their texture and they hold better. I tripled the recipe to make 38 patties and freezed them . It will almost instantly thicken the mixture and you should get a soft dough. yes, ve gan Regarding the size, they should not grow in size after cooking, so make sure to wrap them tightly. i am experimenting with bamboo fibers as well, we will see Maybe next time try to drain it, let it cool a bit and then press with a kitchen paper towel to absorb excess moisture. 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. I cooked them after in a cast iron and it gave it that “charred” taste also, Hi ! The only change I made was that I used vegan “beef” broth when I rehydrated my TVP for additional flavoring. Can I make the pre-steaming mixture tonight, form the patties, leave in the refrigerator and steam them tomorrow? In the bowl of a food processor, add the … Is the vital what gluten that make that necessary? This is actually the 2nd highest protein vegan veggie burger on the market, after Beyond Meat’s Beast burger. Many thanks for this recipe it looks amazing ! This particular recipe includes the new MamaSezz High Protein Burger, with over 15g of protein per patty! Knead for 2 minutes and form three patties. That is weird, what kind of TVP are you using? Really great 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. Arrange on the baking sheet and bake for 20 minutes, then flip and bake 5 … 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 Blitz but don't puree – it doesn't need to be smooth. 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. . Burger heaven! Hi Thomas, thank you for sharing this recipe! 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. Delicious protein-packed veggie burger that will make you drool! I’m not sure what went wrong; it was an extremely humid day here when I made these, so perhaps that was a factor. I also added some breadcrumbs like Panko. I followed directions perfectly. If you are looking for burgers that have the same meaty texture as the real ones you definitely have to try this recipe! I had the same question as Ryan. New to meat free/dairy free….AND brand new pressure cooker. Thanks so much for your feedback Shannon! 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. The “dough” was not dry enough even though I used too much flour. I just made and the mixture seemed really wet but I went ahead anyways.. You can then transfer to a mixing bowl and stir in the vital wheat gluten. Transfer the mixture to a large mixing bowl and add the vital wheat gluten. 80g was well over 2 cups. And it worked perfectly! Treat yourself to some of these tasty meatless options that are packed with protein and I’m afraid there is no substitute for the vital wheat gluten here, it’s a key ingredient to get the proper texture. You can now pan-fry the burgers in a little bit of oil until golden brown on each side. I think you could use the bamboo steamer but you might have to increase a bit the cooking time. Thanks….robin M, Hi Thomas. Double the spices plus add salt and pepper! I hope it helps, i love how you keep on experimenting i do not own a pressure cooker. The final step is to steam the burgers for about one and a half hour. I tried trillions of recipes, the idea of combining soy granules with shredded beans plus gluten is as simple as it’s stunning. High Protein Vegan recipes can be hard to come by. Then add the rehydrated TVP and process for another 7-10 seconds or until it looks like bolognese sauce. Its so savory and satisfying to eat. non-stick, and let it cool down before the final processing step. Followed the recipe and have a couple comments: New to this Vegetarien format of protein. This is really weird as I make this one regularly and never had that kind of problem. I doubt it is because of a humid day though. which is already in small pieces. 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. 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). I’m lost already and I’m only on the first step! 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. Greetings from Canada! A quick tip: wrap the burgers very tightly, the texture will be better. I’m not familiar with sous vide cooking methods, sorry. When I saw the list of ingredients and the process I knew this was going to be a great one. I didn’t but thinking maybe I should have.. That is amazing na don par with meat. I have never tried though so if you do, let me know how it goes! 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? I have a pressure cooker without the basket and a bamboo steamer, any chance I could use the latter instead of the pressure cooker? THANK YOU Thomas! Also, do you think the burgers (after steaming) could be frozen and then defrosted/grilled later? Hearty and delicious veggie burgers made with beluga lentils, black beans, and quinoa. When I took them out of the wrappers, they still felt a little soft, and hardened with cooling. Also, make sure you drain well and remove excess water from the TVP. Preheat the oven to 375. I have never heard of “soj granulat” but I’m assuming it’s TVP. Did you use the vital wheat gluten? How do you get your one cup of TVP to weigh 80g? I have never tried though. Thanks for your message and kind words! The burgers should hold their shape very well after steaming. I love these!! One question, why do you have to steam the burgers ? 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. 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. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Made twice so far. Presenting: The vegan burger bowl! I’m sorry to hear it didn’t work for you. Maybe cook a bit longer, or as you said try baking them if you prefer your burgers firmer. 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. I’m making these today and you saved me. I found they lacked seasoning, so I probably would I ended up putting them in a tortilla wrap. . Notify me of follow-up comments by email. Be sure to weigh out 80g of vital wheat gluten as the 1/2 cp measurement can be off. I tried these, followed the directions exactly. I’m surprised you tasted the wheat, I assume it’s because they were not fully cooked. 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. Thank you! I would give this recipe 5 stars if it weren’t for the problem with the texture/wetness of the burger. Place the burgers inside and let marinade at least 4 hours. Thanks for the The burgers were soft in texture and fell apart on the first bite. Is there something i can replace the TVP with? I’m sorry to hear you have trouble with this recipe. They come out a bit softer but taste and texture wise work well. I have a regular size pressure cooker and usually add about 2.5-3 cups of water. 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. They were soft and juicy and texture was good. Well, why not!? My question is about the time of steaming. Do you marinate the burgers before or after steaming? 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, what do I do if I don’t have a high-pressure cooker? 1.5 hours seems like a long time for pressure steaming. And I did not have wheat gluten either so I used wheat flour. Vital wheat gluten takes a long time to cook, especially if you don’t want to have a gummy texture. GET IT! Ok !! Glad you liked this burger! I would also appreciate advice for those of us who don’t have a pressure cooker or an instant pot. Defintly the best vegan burgers I ever made. These are Delish! I did 450 for 40 minutes with some patties in foil and some without. So I kept adding and ended up something like dough patty :)). Try frozen coconut oil as sub for regular oil. Something many people worry about when transitioning to a more plant based diet is whether they’ll be consuming enough protein. This is not a “pot roast”. At this point the mixture will be very liquid, it’s okay. I'm Thomas, welcome to my blog! You’re one of my all time favorite food bloggers because the quality of your recipes never disappoints! These remind me (of what I think the Beyond Burgers would taste like—although I have not tried them). - Cook the grains and satiating fibre-rich lentils as per pack instructions. It's 2020 and it's about time the veggie burger got a makeover, don't you think. I had commented before about the same issue. 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). Yes, there are so many brands of TVP that not all of them have the same size or absorb the same amount of water. Click here for instructions on how to enable JavaScript in your browser. Burgers came out huge and one of them was rectangle because of the aluminum foil, next time make sure to shape round Vegan “ground beef!” Use it to make burgers, meatballs, and meatloaf, or brown it to use in any recipe that calls for ground beef. important is: keeping the dough together (by wrapping in something, pref. I will check back in to let you know because the flavor is amazing. I marinate the burgers after steaming. Process for 10-20 seconds, scraping down the sides if needed and process again until it forms a purée. I had to drop the mixture on the parchment paper before cooking in the pressure cooker. Burger heaven! The taste of these burgers was better than any other vegan burger I’ve ever had. What will happen without the steaming step? Hi Thomas Sub ketchup for tomato paste (probably not a good idea) With plant-based dining sprouting up on tables across the country, options are opening up for vegans and other meat-averse eaters. I made these burgers. for substitution: have you tried “pea-protex” or sunflower protein? Sub water from canned beets for just plain water Question for you: what’s the purpose of wrapping the burger in parchment and aluminum? 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. 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. Hi Jac, thanks! We used the Bob’s Mill TVP. I added a clove or 2 of garlic. Serve the burgers topped with sriracha mayo and soy sauce glazed mushrooms, plus some salad leaves. 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. How much water should I add in the regular (not an instant pot) pressure cooker? No worries! I have made seitan , and was expectung this to be firmer. My package of TVP says one serving equals one cup, and that is supposed to weigh 30g. Wow, I have been waiting for a recipe like this! High protein breakfast burrito or tacos. Get the recipe 20. Steamed for the 1hour 20 mins… They are still just mush! You can use a stovetop pressure cooker or an Instant Pot. Wheat flour is not a substitute for vital wheat gluten, that is why the recipe didn’t work for you. Also I did not bother using parchment paper but just stacked them between tinfoil and they did just fine. We did it with burritos and sushi, so why not burgers? Vegan Breakfast Burrito with 5 Ingredient Tofu Scramble, Breakfast potatoes, chickpea pancake, tomatoes, pepitas and salsa! If I use the pressure cooker, I am assuming I need to put a little bit of water inside of it. Here you will find simple, healthy and tasty plant-based recipes. Here is a list of some delicious vegan recipes that are high in protein and fiber as well as jam-packed with flavor . So I will soon be able to tell you about both things. Thanks SO much!!! For people asking, who don’t have a pressure cooker, I steamed them wrapped just in tinfoil and ommited the baking paper. Regarding the liquid smoke, it seems some brands are stronger than others so you might have to adjust the amount. S dry weight “ meatyness ” but I ’ m surprised you tasted the wheat, I you! 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I give you an exact duration, sorry Black Bean burgers from Rene Barker sweet than the Beyond would.