Vegan High-Protein TVP Burgers -

Vegan High-Protein TVP Burgers

These vegan high-protein TVP burgers are hearty, meatless patties made with textured vegetable protein and chickpea flour for a satisfying, chewy bite. This easy, gluten-free recipe comes together in under 30 minutes and makes juicy, flavorful plant-based burgers perfect for lunch or dinner.

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer, dinner, Lunch

Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings patties

Calories 197 kcal

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

Calories: 197kcalCarbohydrates: 15gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 293mgPotassium: 168mgFiber: 6gSugar: 5gVitamin A: 192IUVitamin C: 1mgCalcium: 91mgIron: 4mg

Keyword tvp burgers, vegan protein tvp burger patties

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