TVP and Seitan burgers

This is my meaty vegan burger made from a mix of Textured Vegetable Protein (TVP) and Vital Wheat Gluten (seitan) and spices.

Begin by rehydrating 60gm TVP with 150ml of hot water and let it sit to hydrate for about 10 mins.

Mix 150gm Vital wheat gluten with all the spices (a tablespoon depending on how spicy you like it) : Sriracha (chilli sauce), tablespoon Soy sauce, tablespoon onion granules, teaspoon dried oregano, teaspoon cayenne pepper, teaspoon. no beef stock powder and a tablespoon olive oil.

Mix in the rehydrated TVP.

Now slowly add 100ml water (if the TVP is soggy, hold back on some of the water) and stir – the consistency should be like stiff and sticky not watery and then keep stirring and mixing and folding for several minutes, If the mixture is not sticking together try another tablespoon of VWG flour and mix until the whole mixture is holding together.

Form into patties and let them rest for 20 mins (it really helps). I used a burger press to get the same size pattie each time.

Wrap the patties individually in silver foil and steam for 45 mins. (I think at this stage you could go straight to frying, but haven’t tried it)

Allow them to cool and then use as raw burgers. i.e. Fry both sides in a little oil for several minutes on each side and serve.

Print Recipe

5 from 20 votes

TVP and Seitan Burger

A meaty vegan burger made from textured vegetable protein and vital wheat gluten and spices

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Main Course

Cuisine: American, English

Servings: 6 people

Calories: 155kcal

Ingredients

• 60 gm Textured Vegetable Protein
• 150 ml hot water
• 150 gm Vital wheat gluten
• 1 tbsp Sriracha sauce
• 1 tbsp Soy sauce
• 1 tbsp onion granules
• 1 tsp oregano
• 1 tsp cayenne pepper
• 1 tsp massel beef stock powder

Method

• Begin by rehydrating 60gm TVP with 150ml of hot water and let it sit to hydrate.
• Mix 150gm Vital wheat gluten with all the spices Sriracha, Soy sauce, onion granules, dried oregano, cayenne pepper, no beef stock powder and oil.
• Mix in the rehydrated TVP.
• Now slowly add 100ml water (if the TVP is soggy maybe less) and stir and mix until the mixture is stiff not watery and then mix and stir for several minutes. If the mixture is not sticking together add another tablespoon of VWG flour and mix and knead the mixture and give the gluten a chance for the gluten to develop.
• Form into patties and really press the mixture together (I use a burger press) and let them rest for 20 mins (it really helps).
• Wrap the patties individually in silver foil and steam for 45 mins.
• Allow them to cool and then use as raw burgers. i.e. Fry both sides in a little oil for several minutes on each side and serve.

Notes

The spices are completely up to you.  instead of the above spices use Mexican or Indian inspired spices or simple herbs (rosemary and garlic)  to reflect lamb 

Nutrition

Calories: 155kcal | Carbohydrates: 8g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 3mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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