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 didnt 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 didnt 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
- 1/2 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)
- 1/4 cup quick-cooking rolled oats (not instant according
- 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.
My Deliciously Easy Vegan Veggie Burgers
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. I'm always looking for recipes that are quick, easy, and packed with flavor – and these vegan veggie burgers are a total game-changer. I found this recipe in my well-loved Red Star Nutritional Yeast cookbook and instantly knew I had to try it. The best part? It uses ingredients I already had in my pantry! Who needs takeout when you can whip up something this satisfying in a flash?
The original recipe called for onion and garlic granules, but since I didn't have any on hand, I simply substituted with onion and garlic powder. No problem at all! The burgers turned out perfectly flavorful and moist. One of my favorite things about this recipe is that it's entirely vegan. I love incorporating more plant-based meals into my diet, and these burgers are a perfect example of how delicious and satisfying vegan food can be. They're also incredibly budget-friendly, which is a huge bonus for a family like mine.
What really elevates these veggie burgers is the combination of TVP (textured vegetable protein) and nutritional yeast. These two ingredients not only provide a great source of protein but also add a delicious savory, umami-like flavor. They're inexpensive and have a long shelf life, making them perfect pantry staples for busy weeknights. Plus, the addition of creamy peanut butter (or any nut/seed butter of your choice) adds a delightful richness and helps bind the patties beautifully. I love experimenting with different nut butters to find my favorite flavor combination.
These veggie burgers aren't just delicious; they're incredibly versatile. They're fantastic on their own, served with a side of your favorite vegetables. They're also perfect for building creative burgers on buns. I love to top mine with lettuce, tomato, onion, and a generous helping of my homemade vegan mayo (but a good store-bought version works just as well). They're also amazing grilled and served in a wrap with all the fixings for a quick and satisfying lunch on the go.
But here’s the secret that makes this recipe a true winner for busy weeknights: the prep time is incredibly short! You’re looking at maybe 15-20 minutes from start to finish, making this a recipe that even the most time-crunched cook can manage. The waiting time while the TVP absorbs the flavors is the only part that takes a little while, but it’s a well-deserved pause to take a breath before diving into the rest of your evening's activities.
This recipe is a real testament to how simple and flavorful healthy eating can be. The combination of flavors is outstanding – savory, umami, slightly sweet from the ketchup, and just a touch of spice from the herbs. The texture is hearty and satisfying, and the nutritional value is through the roof. These veggie burgers are not only a delicious and convenient weeknight meal but also a perfect option for BBQs, picnics, or any casual get-together.
I’ve already made these several times, and they're always a hit with my family. My kids love them, which makes mealtime so much easier! It's a win-win situation: healthy, delicious, and budget-friendly, all at the same time. I encourage you to give this recipe a try. It will quickly become a staple in your recipe book, just like it's become one of mine. And trust me, the leftover patties make fantastic burger-adjacent additions to salads the next day! Let me know how yours turn out!
