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My Favorite Burger


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....



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.

burger on bun.jpg

I eat mine with arugula lettuce, mustard and vegan mayo

This burger is healthier and cheaper than the prepackaged options.


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.

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