The taste of these burgers was better than any other vegan burger I’ve ever had. Ideal when you’re busy running around the kitchen. Currently you have JavaScript disabled. Glad the recipe worked for your Hanna! Any suggestions? Bookmark your favourite recipes and come back to them later. I did my first trial but something went wrong. 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 used this recipe and made the following changes and suggestion for my next attempt: Boiled the TVP in beef flavored bullion Thanks! Also there is a similar product to tvp made of pea protein. Justin, the taste of these is MUCH better than the Beyond Burger. Turned out great! The mixture should be soft and have a slight elasticity. They turned our PERFECTLY!! 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. I had the same question as Ryan. Thank you! Did you steam them prior to frying? I used soj granulat (is it a TVP???) To Make The Best Vegan Seitan Burgers: Add all of the ingredients except for the vital wheat gluten to a food processor. 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 husband and I had the same issue. I think the TVP I buy is much finer and I have a realllllllly hard time draining it, so my patties end up super wet. Burgers can be marinated overnight to make them juicier. I did 450 for 40 minutes with some patties in foil and some without. 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. Is it possible to skip the steaming step? (! Then add the rehydrated TVP and process for another 7-10 seconds or until it looks like bolognese sauce. I’m surprised you tasted the wheat, I assume it’s because they were not fully cooked. They were soft and juicy and texture was good. I added two cups of water to my breville electric Blitz but don't puree – it doesn't need to be smooth. 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. You can now cook the burgers in a skillet or grill, or let them marinate in your favorite marinade for extra flavor. 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). THANK YOU Thomas! love from germany, caro. The perfect homemade veggie burger is a bit elusive. I think Soy Curls have a better flavor and are less sweet than the TVP I’ve gotten. 1 tsp for all spices Shape into palm-sized patties that are about 1 inch thick. 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. Is the vital what gluten that make that necessary? I would recommend tripling the amount of spices and add salt!!! Hi Sophie! Greetings from Canada! Question for you: what’s the purpose of wrapping the burger in parchment and aluminum? Another hit recipe, Thomas! I have never tried pea protex and had no idea TVP was also available in soy-free versions! Can be Gluten-free, Soyfree Onion soup sounds like a great idea! I make beans I cook myself which are already seasoned. I’m sorry to hear you have trouble with this recipe. These remind me (of what I think the Beyond Burgers would taste like—although I have not tried them). Try our super simple cooking mode. I used the oven method (at 275 degrees for two hours, with parchment lining a baking dish, and foil on top.) I had commented before about the same issue. However, the texture and flavor of these burgers are incredible plus they are very high in protein: over 38 grams per burger! Replace breadcrumbs for quinoa or brown rice, and flour for chickpea flour for a gluten-free version. That is correct, you need to add water in the bottom of the pot, then add the basket and put the burgers inside it. And I did not have wheat gluten either so I used wheat flour. 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. Get the recipe 20. Active individuals need to get the right amount of protein, fats, and carbs. TVP is really a key ingredient here. Thanks so much Justin….you answered my question. Vital wheat gluten not only adds a meaty texture, but it also binds ingredients a lot better than regular flour. Here you will find simple, healthy and tasty plant-based recipes. 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). It's 2020 and it's about time the veggie burger got a makeover, don't you think. This looks delicious and I would like to know if there is a paper/aluminium foil free alternative? I had to drop the mixture on the parchment paper before cooking in the pressure cooker. You will never believe these are vegan! Nutfree Recipe. Sub dark rich soy sauce for regular soy sauce Wheat flour is not a substitute for vital wheat gluten, that is why the recipe didn’t work for you. I’ve never cooked anything in the IP for more than 40 minutes. The “dough” was not dry enough even though I used too much flour. Thanks, Peter. 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. Was wondering if baking would make a difference. Vital wheat gluten takes a long time to cook, especially if you don’t want to have a gummy texture. You can use a stovetop pressure cooker or an Instant Pot. I measured it out and it’s true. I have never heard of “soj granulat” but I’m assuming it’s TVP. I think 325 for 1 hour not in foil is the sweet spot. Burger heaven! Enjoy! Transfer the mixture to a large mixing bowl and add the vital wheat gluten. I'm Thomas, welcome to my blog! I added a clove or 2 of garlic. The beautiful photos don’t hurt either . Sub ketchup for tomato paste (probably not a good idea) 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. Add the vital wheat gluten and pulse, stopping to scrape the sides as needed until combined into a crumbly dough. Ok so I am not vegan or even vegetarian… however I’m a huge foodie and love to try out vegan recipes. 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). I’m glad to hear you found a way to cook the burgers without steaming! Keep me updated with the latest news, tips and competitions from Ninja. Simmered the tvp in onion soup and doubled the spices. We used the Bob’s Mill TVP. Awesome vegan burgers that are super meaty, soft, juicy, and high in protein! These sound amazing. Do you have to steam of can you go straight to the fry-pan ? Hey! Notify me of follow-up comments by email. We also didn’t put them in the frig to firm up and cooked them immediately. In the bowl of a food processor, add the … Knead for 2 minutes and form three patties. Trying to cut down waste. I’m sorry to hear it didn’t work for you. I have made seitan , and was expectung this to be firmer. - Cook the grains and satiating fibre-rich lentils as per pack instructions. It will almost instantly thicken the mixture and you should get a soft dough. Just what I need for meat-free gains! Steamed for the 1hour 20 mins… They are still just mush! 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. We also steamed the burgers on the stove but didn’t double wrap in foil. Bring 4 cups of water to a boil. 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’m afraid doing this will would make the burgers too soft and moist. One batch Hope it will turn out better for you next time! GET IT! 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