Vegan Better Burger
Vegan Better Burger
Ingredients
- 1-1/2 cup fine TVP, re-hydrated in warm water*
- 12 oz mushrooms of your choice, coarsely chopped (I used 8oz cremini and 4oz shiitake)
- 1 cup old fashioned rolled oats
- 2 small raw beets grated** (or 1 medium, about 5.5 oz total)
- 1/4 cup roasted sunflower seeds
- 1/4 cup extra-virgin olive oil
- 1/4 cup nutritional yeast
- 1/4 cup fine TVP ground
- 3 tbsp dried parsley
- 2 tbsp onion flakes
- 1 tbsp garlic powder
- 1 tbsp dried mustard
- 1 tbsp sweet paprika
- 1-1/2 tsp salt
- 1 tsp ground black pepper
- 1 tsp red pepper flakes
- 1 tsp liquid smoke
Instructions
- 1
First, place the TVP to soak in warm water for at least 10 minutes and drain well.
- 2
Meanwhile, sauté the mushrooms over medium heat until brown and fragrant then set aside.
- 3
If you have a grating disc for your food processor, equip it and start by grating the beets before mounting the S blade. If not, grate them with a box grater and then place them to the bowl of the food processor. Add the rest of the ingredients but save about half of the rehydrated tvp granules.
- 4
Process on pulse, stopping to scrape the bowl as needed, until the mixture is well combined and comes together. Add the rest of the TVP and pulse a few times just to lightly incorporate it; The pieces should remain practically intact.
- 5
Form the mixture into 6 equal patties.
- 6
To cook the patties, heat a few tablespoons of your favorite cooking oil in a skillet set over medium heat. When hot, add as many patties as you like and cook them for about 3 to 5 minutes per side, until they are nicely browned on both sides. Don't cook your patties over too high heat as you risk burning them before they get a chance to cook on the inside.
- 7
Serve hot on a burger bun with your favorite toppings.
Nutrition
Per serving (based on 6 servings)
