When I was a vegetarian, I ate a lot of Morningstar burger patties and fed the kids their chik'n nuggets. When I became a vegan, I realized those aren't vegan products and started buying the more expensive vegan options. I never felt the processed vegan patties lived up to their expensive price tag and didn't eat many burgers until I discovered this recipe....
Ingredients:
2 cups vegetable broth
1/3 cup bulgar wheat (found in the natural grain section of grocery store)
1 cup of textured vegetable protein (TVP)
1/2 yellow onion
1 tbsp oil
1 tsp salt
4-6 mushrooms (any variety)
1/2 black beans (I used leftover kidney beans)
1 tbsp tomato paste
1 tsp cumin
1 tbsp vegan Worcestershire sauce (I like The Wizard's brand)
1 cup vital wheat gluten flour (holds the burgers together)
1/2 cup nutritional yeast
I used 4 oz of tempeh, cut into small pieces and boiled in a cup of vegetable broth instead of TVP. I drained the vegetable broth before adding it into the recipe.
You can find TVP in the natural food section
These burgers hold together very well while cooking and assembling.
I eat mine with arugula lettuce, mustard and vegan mayo
This burger is healthier and cheaper than the prepackaged options.
Enjoy!
Recipe from Tofu Guru-watch her make it below
Full recipe:
2 cups vegetable broth
1/3 cup bulgar wheat
1 cup TVP
½ cup yellow onion, chopped
1 tbsp vegetable oil
1 tsp salt
4-6 cremini mushrooms, chopped
½ cup black beans, cooled
1 tbsp tomato paste
1 tsp cumin
1 tsp vegan Worcestershire sauce
½ cup nutritional yeast
1 cup vital wheat gluten flour
In a small saucepan, add in 1 cup vegetable broth and bulgar wheat. Bring to a boil on med-high heat. Cover, lower the heat, and simmer until fully cooked.
In another saucepan, bring 1 cup of vegetable broth to a boil, then add in TVP to rehydrate. Turn off the heat.
Add oil to a skillet on medium heat and cook onion with salt until transparent. Add in mushrooms and cook for about 4 more minutes.
In a food processor, add in black beans, tomato paste, cumin, and cooked onion and mushrooms. As it’s blending add in vegan Worcestershire sauce.
Transfer mixture to a large mixing bowl and add in vital wheat gluten flour and nutritional yeast. Mix it all together with a spatula. Then add bulgar wheat and TVP to the dough. Mix well with bare hands.
Form into patties and fry on medium heat with a bit of oil until crispy and brown on both sides. Drain on a paper towel.
