Tvp Veggie Burgers
Satisfy your veggie burger cravings with these flavorful TVP Veggie Burgers, a hearty plant-based alternative that's packed with protein and bursting with vibrant veggies. Made with rehydrated textured vegetable protein, grated carrot and zucchini, and a dash of smoky paprika and cumin, these burgers boast a perfectly tender texture and bold taste. Ground flaxseed acts as a natural egg substitute, binding the patties together while keeping them vegan-friendly. Quick to prepare in just 30 minutes, these burgers are pan-seared to golden perfection and pair wonderfully with all your favorite toppings. Whether served on a toasted bun with creamy avocado or wrapped in a crisp lettuce leaf for a low-carb option, these veggie burgers are a versatile, satisfying choice for meatless meals.
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Hot vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, grated
- 1 small Zucchini, grated
- 1 cup Breadcrumbs
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the TVP in a medium bowl and pour the hot vegetable broth over it. Stir to combine, cover, and let it sit for 5 minutes to rehydrate.
In a small bowl, mix the ground flaxseed with 5 tablespoons of water. Stir to combine and let it sit for 5 minutes to form a gel-like consistency (this acts as an egg substitute).
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
In a large mixing bowl, combine the rehydrated TVP, cooked onion and garlic, grated carrot, grated zucchini, breadcrumbs, flaxseed mixture, soy sauce, smoked paprika, ground cumin, salt, and black pepper. Mix thoroughly until well combined.
Divide the mixture into 4 equal portions and shape each portion into a patty about 3/4 inch thick.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and cooked through.
Serve the TVP veggie burgers on buns with your favorite toppings such as lettuce, tomato, vegan mayo, or avocado. Enjoy!
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5090 mg | 221% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 28.9 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 5093 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
