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.

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’tt 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.

TVP and Seitan burgers
Print Recipe
5 from 12 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

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 may less) and stir and mix until the mixture is stiff not watery and then mix and stir for several minutes.
  • Form into patties 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
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1 Comment

  1. 5 stars
    This has become my go to recipe for burgers! The combination of tvp and vital wheat gluten works so well for this.
    Everytime I make it now I just rearrange the flavours and it always comes out fantastic!

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