Vegan Burgers Made with Mushrooms, Chickpeas and TVP

| 12/16/2017 | Reply

Vegan burgers are a staple in both a transitioning and long-time vegan’s life. Vegan burgers can be made from a wide variety of plant-based combinations of ingredients, and are surprisingly easy to make as well as delicious.

For those with busy schedules, vegan burger patties can made in made ahead in large quantities and frozen for a quick meal when you don’t have time for lengthy meal prep and must get lunch or dinner on the table In a hurry. Top with your favorite burger fixings like avocado, tomato, vegan cheese slices, broccoli or alfalfa sprouts, mustard and lettuce, and you have the start of something really, really fabulous.

vegan burgers; vegan burger patty mushrooms chickpeas TVP

What is TVP (Textured Vegetable Protein)?

Textured Vegetable Protein is a highly nutritious soy product. It is incredibly wealthy in complete protein and contains no fat, so it is an excellent alternative to meat. TVP® is made from defatted soy flour that has been cooked under pressure and then dried. TVP® is naturally gluten-free.

Although TVP® doesn’t add much flavor, it’s low in fat and calories, contains a wealth of complete soy protein and it’s a good source of dietary fiber. Soy contains complete protein with all the amino acids essential to human nutrition, which must be supplied in the diet because they cannot be synthesized by the human body. It is also a good source of iron, magnesium and phosphorus.

Source: Bob’s Red Mill

Not only is TVP in its uncooked form pretty tasteless, it doesn’t have much color either. In other words, you have to do something with it to make it appetizing. Here’s what a measured two cups worth looks like fresh out of the package.

vegan burger patty mushrooms chickpeas TVP

So before you start doing anything with TVP, you need to rehydrate the dried flakes; I prefer to add moisture and flavor at the same time, so I use veggie broth, or mix in Not-Chicken, Not-Beef or Mushroom seasoning with water.

not chicken bouillon for vegan burgers

After the TVP and chopped mushrooms  soak in hot broth, water or seasoned water, all excess moisture is removed then you’re ready to start adding your other ingredients. I used my food processor to chop the mushrooms and other vegetables, then lightly processed the entire batch, adding the chickpeas last.

I also left SOME of the chickpeas whole, which I sat aside and blended in by hand for texture and appearance. However, you can certainly feel free to mash them all if you prefer.

vegan burgers with tvp

I use a 1/2 cup measuring cup for regular sized vegan  burgers, and a 2/3 cup for larger buns for the guys.

TVP burger patties

Once on the baking sheet, I smashed them down and formed round patties to fit the buns..

vegan burger recipe

Bake your vegan burgers at 375 degrees for 25 minutes or so, then serve with your favorite toppings.

Vegan Burgers Made with Mushrooms, Chickpeas and TVP
Created by:
Recipe Type: Light Meals
Cuisine: Vegan
Number Servings: 10-12
Prep Time:
Cook Time:
Total Time:
An easy to whip up, low fat, high protein and deliciously flavorful vegan burger, sure to delight both the vegans and omn's in your household.
What You Need
  • 2 cups textured vegetable protein
  • 8 ox package of mushrooms, chopped
  • ¾ can garbanzo beans (chickpeas), drained, rinsed, then mashed lightly
  • 2 cups boiling water
  • 1 Tablespoon Not Chicken seasoning paste
  • ⅓ cup red bell pepper, chopped
  • ¼ cup shallot, chopped
  • 1-1/4 cups chopped white or yellow onion
  • 3-4 cloves garlic, chopped
  • 2 Tablespoons Bragg's liquid aminos, or tamari
  • 2 teaspoons ground cumin
  • ⅓ cup vital wheat gluten
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon Santa Maria seasoning or other seasoned salt
  • ¾ teaspoon fresh ground black pepper
  • ⅔ cup packed chopped fresh basil leaves
  • 2 Tablespoons ground flax seed
How to Do It
  1. Preheat oven to 375 degrees. Spray baking sheet lightly with vegetable oil.
  2. In a large bowl, combine the TVP, chopped mushrooms, seasoning paste and boiling water. Set bowl aside for 10-15 minutes while you prepare the other ingredients.
  3. In a large non-stick skillet, place 1 tablespoon vegetable oil. Heat over medium-high flame. When hot, add the shallot, red pepper, and onion..Sautee for about 5 minutes until union is translucent.
  4. Add garlic and saute another 30 seconds.
  5. Add tamari, cumin, oregano, seasoned salt, and black pepper, and cook 30 seconds more.
  6. Place the TVP mixture, onion mixture, fresh basil leaves,flax meal, and vital wheat gluten into food processor. Process just until mixture begins to bind together.
  7. Stir in the mashed chickpeas and mix thoroughly. Taste and adjust seasonings as necessary.
  8. Use a scoop or measuring cup to measure even amounts of the mixture, placing on prepared baking sheet. Press into uniform patties about ⅓" thick. Spritz patties with vegetable spray.
  9. Place in preheated oven and bake for 25-30 minutes.

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Category: Light Meals, Veganism and African Americans

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