|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||6%|
|*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.|
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.
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.
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.
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.