Vegan Nutritional Yeast And Tvp Veggie Burgers

Name: Vegan Nutritional Yeast And Tvp Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup textured vegetable protein; 1/4 cup quick-cooking rolled oats (NOT instant according to the cookbook); 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil, flakes; 1/2 teaspoon dried parsley flakes; 1/2 teaspoon onion, granules; 1/2 teaspoon garlic granules; 1/4 teaspoon mustard powder; 3/4 cup water (almost-boiling); 2 tablespoons organic ketchup; 2 tablespoons soy sauce (or tamari or Bragg's); 1 tablespoon creamy peanut butter (can also use tahini, or any other nut or seed butter); 1/4 cup whole wheat pastry flour; 1 tablespoon nutritional yeast

Servings: persons

1 cup textured vegetable protein
1/4 cup quick-cooking rolled oats (NOT instant according to the cookbook)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil, flakes
1/2 teaspoon dried parsley flakes
1/2 teaspoon onion, granules
1/2 teaspoon garlic granules
1/4 teaspoon mustard powder
3/4 cup water (almost-boiling)
2 tablespoons organic ketchup
2 tablespoons soy sauce (or tamari or Bragg's)
1 tablespoon creamy peanut butter (can also use tahini, or any other nut or seed butter)
1/4 cup whole wheat pastry flour
1 tablespoon nutritional yeast

1
Place the water into a bowl and add the oregano, basil, parsley flakes, onion, garlic granules (or powders), and mustard powder with the oats and TVP chunks, and mix well.
2
Add the ketchup and soy sauce to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.
3
Add the nut/seed butter and incorporate.
4
Add the whole-wheat pastry flour and nutritional yeast, and mix thoroughly.
5
Form about 4-6 flat patties by hand (or about 8-10 if you want slider size!).
6
Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like grapeseed, canola, or olive oil and cook each patty for about 5-8 minutes on each side or until golden brown.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup textured vegetable protein, 1/4 cup quick-cooking rolled oats (NOT instant according to the cookbook), 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, flakes, and more.

Yes, Vegan Nutritional Yeast And Tvp Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!