Good morning!
I’m excited to share this recipe with you guys because it has become a favorite in our house. It’s perfect for any vegan skeptics – friends or family. These burgers are “meaty” without the meat. It’s all about the TVP.
TVP is textured vegetable protein. Bob’s Red Mill makes a great TVP product. All you have to do is soak it a bit in hot water and then it is ready to use. Fast and easy. I love using this for shepherd’s pie, taco filling, sloppy joe’s, and burgers.
In particular, it works really well in these patties. My favorite thing about this recipe is that fact that these hold together great… no crumbling over here. I feel like that is always the hardest thing to achieve when making your own veggie or bean burgers. For that reason alone, this recipe is a must for your vegan recipe box.
Recipe
Oven: 400 F
Bake Time: 25 minutes
You will need:
- 1/2 cup textured vegetable protein (TVP)
- 3/4 cup hot water
- 1/4 cup onion, diced
- 1 clove garlic, minced
- 1 can red kidney beans
- 1 tbs ground flaxseed
- 1/4 cup almond flour
- 1/4 cup rolled oats
- 1 tbs soy sauce
- 1 tbs dijon mustard
To make:
- Preheat oven to 400 degrees F.
- Add TVP to a bowl and add hot water. Let soak for about 10 minutes.
- While TVP is soaking, prep onion and garlic – add to a small pan over medium heat. With a little water, sauté and cook down a bit… for about 5 minutes (or until softened).
- Drain and rinse TVP in strainer.
- To food processor, add TVP, cooked onion/garlic, beans, flaxseed, almond flour, rolled oats, soy sauce, and dijon mustard. Pulse a bit until blended well but not entirely smooth.
- Line baking sheet with parchment paper or a non-stick mat.
- Shape your bean/TVP mix into patties and line your baking sheet.
- Bake for about 30 minutes at 400 F, turning halfway through.
- Allow to cool before serving.
These were so tasty (my husband LOVED, and so did Willow). I froze the extra patties for later… very convenient for Willow in a pinch.
Enjoy on a bun, a salad, or just plain (I ate quite a few of these plain). I hope you enjoy them! xx bianca
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