Vegan Nutritional Yeast and TVP Veggie Burgers
From the Red Star Nutritional Yeast cookbook, these look yummy and use ingredients I have around my house that are cheap I didn't know what granules were, so I used onion and garlic powders in 1/2 tsp each and they turned out fine. Because these patties use flour and oats, they are not gluten-free but they do lack eggs and dairy and are purely vegan. TVP and nutritional yeast are wonderful sources of protein and are inexpensive with long shelf life, making them perfect vegan staples Us veg-heads shall not be left out during BBQ season!
From the Red Star Nutritional Yeast cookbook, these look yummy and use ingredients I have around my house that are cheap I didn't know what granules were, so I used onion and garlic powders in 1/2 tsp each and they turned out fine. Because these patties use flour and oats, they are not gluten-free but they do lack eggs and dairy and are purely vegan. TVP and nutritional yeast are wonderful sources of protein and are inexpensive with long shelf life, making them perfect vegan staples Us veg-heads shall not be left out during BBQ season!
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon mustard powder
- 1 tablespoon nutritional yeast
- 1/2 teaspoon dried basil flakes
- 1/4 cup whole wheat pastry flour
- 1 cup textured vegetable protein
- 1/4 cup quick-cooking rolled oats (not instant accordi
- 1/2 teaspoon onion granules
- 1/2 teaspoon garlic granules
- 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)
- Carbohydrate 10.9052937439439 g
- Cholesterol 6.08999998764436 mg
- Fat 1.96089333006746 g
- Fiber 1.77744165114765 g
- Protein 3.99764541360899 g
- Saturated Fat 1.01665978970247 g
- Serving Size 1 1 -6 patties, 4-6 serving(s) (40g)
- Sodium 108.36683321703 mg
- Sugar 9.12785209279624 g
- Trans Fat 0.18347454149094 g
- Calories 72 calories
Step-by-step
- 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.
- Add the ketchup and soy sauce to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.
- Add the nut/seed butter and incorporate.
- Add the whole-wheat pastry flour and nutritional yeast, and mix thoroughly.
- Form about 4-6 flat patties by hand (or about 8-10 if you want slider size!).
- 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.
Vegan Nutritional Yeast and TVP Veggie Burgers: A Budget-Friendly BBQ Delight
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. But let me tell you, these Vegan Nutritional Yeast and TVP Veggie Burgers are a game-changer! Not only are they incredibly tasty, perfect for a summer BBQ, but they're also incredibly budget-friendly and surprisingly easy to whip up. I discovered this recipe in the Red Star Nutritional Yeast cookbook, and it's quickly become a staple in our household.
One of the things I love most about this recipe is its versatility. I don't always have all the exact ingredients on hand, but that's never been a problem. The recipe is forgiving! For instance, I didn't have onion and garlic granules at first, so I simply substituted onion and garlic powder. It worked perfectly! This recipe has become my go-to solution for quick and easy weeknight meals. They're equally satisfying for a casual lunch, or dressed up for a more sophisticated dinner party.
The best part? These patties are packed with protein! The combination of TVP (textured vegetable protein) and nutritional yeast makes them a powerhouse of nutrients. Both ingredients are incredibly affordable and have a long shelf life, making them ideal for stocking my pantry. Plus, they offer a fantastic way to incorporate more plant-based protein into our diet without sacrificing flavor. My kids love them, and honestly, so does everyone else who tries them. It's a win-win!
Beyond the amazing taste and nutritional value, the simplicity of this recipe is what truly sets it apart. The preparation involves simple steps which allows me to prepare them while managing my work, childcare, and other responsibilities. The minimal cleanup is also an attractive feature, which makes cooking a less daunting experience. In the end, these veggie burgers provide a delicious, nutritious meal with minimal time and effort.
Tips and Variations:
Spice it up: Add a pinch of red pepper flakes for a little kick.
Get creative with the binder: Experiment with different nut butters, like almond butter or sunflower seed butter. You could even try tahini for a unique flavor.
Add some veggies: Finely chopped vegetables like bell peppers, carrots, or zucchini would add extra texture and nutrients.
Make it a meal: Serve these burgers on buns with your favorite toppings, or alongside a fresh salad. They're also delicious on their own.
Storage: Leftover patties can be stored in the refrigerator for up to 3 days. They also freeze beautifully; simply wrap them individually and freeze for up to 3 months.
These vegan veggie burgers are more than just a quick meal; they're a testament to how delicious and satisfying plant-based eating can be. They are the perfect example of how simple ingredients can come together to create something truly extraordinary. I encourage you to give this recipe a try – you won't be disappointed!
