This vegan burger recipe is adapted from a recipe from Bob’s Red Mill, featuring their TVP and vital wheat gluten.
The perfect homemade veggie burger is a bit elusive. They’re either too crumbly, too mushy or just don’t have a satisfying bite. I also want them to have a good protein content.
As I explore vegan burger recipes, this one is my favourite so far. The base is TVP, which provides a very convincing ground meat texture. Vital wheat gluten and a flax “egg” (flegg) bind everything together, and the wheat gluten provides a significant source of protein.
- 1 cup TVP (textured vegetable protein, the small crumbly kind, not large cubes)
- 3/4 cup boiling water
- 1/4 cup ketchup, tomato sauce or crushed tomato
- 1 Tbsp herbes de Provence, or your favourite herb mixture
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp (vegan) Worcestershire sauce
- 1/2 tsp liquid smoke
- 2 1/2 Tbsp ground flax seed
- 3 Tbsp water
- 1/4 cup grated carrot (optional)
- 1/2 cup vital wheat gluten
- 1 tsp vegetable oil
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium sized mixing bowl, combine the TVP, boiling water, ketchup/tomato, herbs, garlic powder, salt, Worcestershire sauce and liquid smoke. Let this sit a few minutes to absorb the water.
Meanwhile, in a small bowl or cup, mix the ground flax seed and 3 Tbsp water with a fork until it becomes gelatinous.
Stir the grated carrot into the TVP mixture if using.
Stir the vital wheat gluten into the TVP mixture until completely combined. Feel free to stir vigorously to activate the gluten for a firmer burger.
Stir in the flax seed mixture to help bind everything.
Divide into 4 and shape into patties. Brush with oil bake for 30 minutes, flipping the patties after 15 minutes.
Serve as desired.
Makes 4 servings. Each serving (with optional carrot) contains approximately 185 calories, 23g protein, 5g fat, zero cholesterol and 11g carbohydrates (5g fiber, 3g sugar). Good source of potassium, vitamin A and iron.