TVP Burgers

Enjoy the savory, hearty taste of a classic burger, reinvented in a deliciously healthy way! Our TVP Burgers offer all the satisfying flavors you crave, packed with nutrient-rich ingredients like textured vegetable protein (TVP), kidney beans, and aromatic spices. Loaded with protein and iron, these vegan-friendly burgers fuel your body and please your taste buds, making them the perfect addition to your meal rotation.

This recipe is part of our Healthy “Junk Food” meal prep. If you love nachos, pancakes, and burgers, you'll love this meal prep! These recipes are not only delicious but also healthy and packed with plant protein! Get the free pdf by clicking here 💪🌱

  • Textured Vegetable Protein - 1 package, dry

    Red Onions - 3 onions

    Minced Garlic - 1 small bottle

    Kidney Beans - 1 can

    Onion Powder - 1 bottle

    Italian Seasoning - 1 bottle

    Iodized Salt - 1 package

    Tomato Paste - 6 oz. container

    Nutritional Yeast - 1 bottle

    Balsamic Vinegar - 1 bottle

    Vital Wheat Gluten - 1 package

    Burger Buns - 1 package

    Ketchup - 1 bottle

    Tomato - 1 tomato

    Baby Kale - 16 oz. container

Directions

  1. Add 2 cups of TVP to a bowl and cover with warm water to rehydrate.

  2. Preheat the oven to 350°F (175°C), and line a baking sheet with parchment paper.

  3. Dice 2 red onions, add them to a non-stick pan along with 2 tbsp of minced garlic, and sauté for about 5 minutes. Add a splash of water if needed to prevent sticking.

  4. Rinse 1 cup of kidney beans and add to the pan. Sauté for another 2 minutes until well combined.

  5. Transfer this mixture to a large food processor.

  6. Squeeze excess water out of the rehydrated TVP and add it to the food processor as well.

  7. Add the following to the food processor:

    • 1 ½ tbsp onion powder

    • 1 ½ tbsp chili powder

    • 2 tbsp Italian seasoning

    • 2 tsp iodized salt

    • 1 tbsp tomato paste

    • ½ cup nutritional yeast

    • 3 tbsp balsamic vinegar

  8. Pulse until combined, then transfer the mixture to a large bowl.

  9. Add ½ cup vital wheat gluten to the mixture, stir until well combined.

  10. Form the mixture into 8 burger patties and place them on the parchment-lined baking sheet.

  11. Bake for 30 minutes. Flip the patties and bake for another 15 minutes until firm and golden brown. Add an additional 10 minutes if needed.

  12. Once removed from the oven, stack patties in a container and store them in the refrigerator.

  13. To serve, heat two patties and assemble on buns with preferred toppings (suggested: ketchup, baby kale, tomato slices, and sliced red onion).

  14. Each serving is two burgers.

Nutrition breakdown