Vegetarian TVP Burgers

TVP burger
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Prep: 25 mins
Cook: 10 mins
Total: 35 mins
Servings: 6 servings
Nutrition Facts (per serving)
315 Calories
28g Fat
14g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 315
% Daily Value*
Total Fat 28g 36%
Saturated Fat 2g 12%
Cholesterol 35mg 12%
Sodium 457mg 20%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 6%
Protein 4g
Calcium 48mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These TVP (texturized vegetable protein) veggie burgers are spiced with oregano, chili powder, and cayenne pepper to pack a bit of a kick. Feel free to omit the chili powder and cayenne if you prefer a milder veggie burger, or experiment with adding a few other "meaty"-tasting sauces and spices: a bit of barbecue sauce, a touch of liquid smoke or some vegetarian Worcestershire sauce. Note that these TVP burgers are vegetarian, but since they do call for an egg as a binder, they are not vegan.

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. Use the TVP "flakes"—the larger "chunks" won't work as well in this recipe. 


Steps to Make It

  1. First, combine the TVP and the hot vegetable broth in a large bowl. Set aside to allow the TVP to rehydrate for at least 15 minutes, or until almost all of the vegetable broth liquid has been absorbed. Drain any excess moisture.

  2. Next, combine the rehydrated TVP with the remaining ingredients and stir to combine well. You may need to add a little more or less flour to get the mixture to the right sticky consistency.

  3. Form the mixture into patties and fry in oil over medium heat on each side until lightly browned, or grill on a lightly greased barbecue or indoor grill.

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