Vegan High-Protein TVP Burgers are hearty meatless patties made with soy textured vegetable protein and chickpea flour for a satisfying, chewy bite.
This easy, gluten-free recipe with no vital wheat gluten creates juicy, flavorful plant-based burgers perfect for a quick homemade meal.
Enjoy them in vegan bread rolls with a dollop of rich cashew aioli.
Vegan high-protein TVP burgers have become one of my favorite quick meals because they are hearty, flavorful, and incredibly satisfying.
TVP, or textured vegetable protein, is made from soy and works as a wonderful meat substitute, giving these patties a texture very similar to ground beef-juicy and tender inside with a lightly crispy crust on the outside.
These meat-free patties are also perfect for meal prep and come together in under 30 minutes, making them great for lunch, dinner, or even an appetizer.
I love serving them with roasted sweet potatoes and carrots, crispy polenta fritas, or a creamy sour cream veggie dip.
If you enjoy these, try my beetroot burger patties, red lentil patties, or chickpea fritters next.
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🥘Ingredients
- TVP: Adds protein and a chewy, meaty texture.
- Chickpea flour: Acts as a binder for firm patties.
- Flax egg: Ground flaxseed + water, holds patties together.
- Soy sauce: Boosts savory, umami flavor.
- Tomato paste: Adds rich, slightly sweet tang.
- Vegetable broth: Used to rehydrate the TVP and add flavor.
- Salt and spices: Smoked paprika, cumin, onion & garlic powder, and black pepper add warmth and smoky flavor.
- Oil (for cooking): Use neutral oil and a hot pan for a golden, crispy crust.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪Vegan High-Protein TVP Burgers
Soak the TVP: In a bowl, pour 1 cup hot vegetable broth over 1 cup TVP and let it soak for about 10 minutes to rehydrate. At the same time, mix 1 tablespoon ground flaxseed with 2½ tablespoons water and set aside to form a flax egg.
Drain the TVP: After soaking, strain the TVP and squeeze out any excess liquid with your hands so the mixture isn't too wet.
Mix the ingredients: In a bowl, combine the rehydrated TVP, chickpea flour, flax egg, tomato paste, soy sauce, salt, and spices. Mix well with a spoon or clean hands until everything is evenly combined.
Form the patties: Scoop about ⅓ cup of the mixture and shape it into a patty with your hands, flattening it slightly. Repeat with the remaining mixture.
Cook the burgers: Heat oil in a frying pan or skillet over medium heat. Fry the patties for about 2½-3 minutes per side, until golden brown and crispy.
🧪Test
I've tested baking these patties, and they turn out great if you prefer an oil-free version.
Place them on a lined baking sheet and bake at 400°F (200°C) for about 30 minutes, flipping halfway through, until firm and browned.
📋Variations
- Spicy version: Add ½ teaspoon chili flakes, cayenne pepper, or a splash of hot sauce for a fiery kick.
- Herby version: Mix in 2-3 tablespoons finely chopped parsley, cilantro, or chives for a fresh, aromatic flavor.
- BBQ flavor: Swap the tomato paste for 1-2 tablespoons BBQ sauce to give the patties a smoky, slightly sweet taste.
💡Marinela's Tips
- Squeeze the TVP well: After soaking, press out as much liquid as possible so the mixture isn't too wet and the patties hold their shape.
- Use a hot pan: Ensure the oil and pan are sufficiently heated to achieve a golden crust.
❓Frequently Asked Questions (FAQ's)
TVP (textured vegetable protein) is a high-protein soy product made from defatted soy flour. It's commonly used as a meat substitute because it has a chewy, ground-meat-like texture once rehydrated.
Yes. This recipe is naturally gluten-free because it uses chickpea flour as a binder and contains no vital wheat gluten.
Store leftover patties in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet or oven until warmed through and crispy again.
🍔Vegan Burger Patties
📖 Recipe
Vegan High-Protein TVP Burgers
Equipment
- 1 Bowl
- 1 Non-stick frying pan
Ingredients
Flax Egg
- 1 tablespoon ground flaxseed
- 2 + ½ tablespoons water
To Rehydrate TVP
- 1 cup TVP (textured vegetable protein)
- 1 cup hot vegetable broth (low-sodium) or water
Patties Mixture
- ⅓ cup chickpea flour
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
For Frying
- 2-3 tablespoons neutral vegetable oil
Instructions
- Place the TVP in a bowl and pour the hot vegetable broth over it. Let it soak for about 10 minutes.1 cup TVP, 1 cup hot vegetable broth (low-sodium)
- In a small bowl, mix the ground flaxseed with water and set aside to form a flax egg.1 tablespoon ground flaxseed, 2 + ½ tablespoons water
- Once softened, strain the TVP and squeeze out any excess liquid with your hands so the mixture isn't too wet.
- In a bowl, combine the rehydrated TVP, chickpea flour, flax egg, tomato paste, soy sauce, salt, and spices. Mix well with a spoon or clean hands until evenly combined.⅓ cup chickpea flour, 1 tablespoon soy sauce, 1 tablespoon tomato paste, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon ground black pepper
- Scoop about ⅓ cup of the mixture and form a patty with your hands, flattening it slightly. Repeat with the remaining mixture.
- Heat oil in a frying pan or skillet over medium heat. Cook the patties for about 2½-3 minutes per side, until golden brown and crispy.2-3 tablespoons neutral vegetable oil
Notes
- Oil-free option: Bake the patties on a lined baking sheet at 400°F (200°C) for about 30 minutes, flipping halfway through.
- Storage: Store leftover patties in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or oven until warmed through and crispy again.
Nutrition
If you try these TVP burgers, let me know! Leave a comment, rate it, and tag a photo @go_eatgreen on Instagram.
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