Vegan Protein Burger Ingredients: 1 cup textured vegetab | SPORTIFY
Vegan Protein Burger
Ingredients:
1 cup textured vegetable protein (TVP)
1/2 cup cooked red kidney beans
3 tbsp oil
1 tbsp maple syrup
2 tbsp tomato paste
1 tbsp soy sauce
1 tbsp nutritional yeast
1/2 tbsp ground cumin
1/4 tsp each: paprika ground chili powder, garlic powder, onion powder, oregano
1/8 tsp liquid smoke
1/4 cup water (or beetroot juice)
1/2 cup vital wheat gluten
+ toppings of your choice like salad, tomatoes, gherkins etc.
Method:
In a large pot of water, simmer the textured vegetables protein for 10-12 minutes. Drain and set aside.
In a food processor, add the cooked beans, oil, maple syrup, tomato paste, soy sauce, nutritional yeast, spices, liquid smoke, and water. Process for 10-20 seconds until if forms a puree.
Add the TVP and process for 10 seconds, or until the TVP is very finely chopped and the mixture looks like bolognese sauce.
Transfer the mixture to a large mixing bowl and add the vital wheat gluten. Mix using a wooden spoon first, and then knead with your hands for 3 minutes to develop the gluten. The mixture should be soft and have a slight elasticity.
Form three burger patties and carefully wrap each of them in baking paper and then aluminum foil.
If you have a pressure cooker, the burgers will take around 1 hour 20 mins to cook. Otherwise, you can bake them in the oven for 2 hours at 150°С. It sounds like a long time, but that’s the secret to their juiciness.
Unwrap them after cooking and let them cook for 10 mins. Then fry them in the pan as normal.
Assemble with your favorite toppings and enjoy!
