Prep 10 mins
Cook 15 mins
From the Red Star Nutritional Yeast cookbook, these look yummy and use ingredients I have around my house that are cheap! (Even though the nutritional yeast isn't the main star in this!) I didn't 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!
- 236.59 ml textured vegetable protein
- 59.14 ml quick-cooking rolled oats (NOT instant according to the cookbook)
- 2.46 ml dried oregano
- 2.46 ml dried basil, flakes
- 2.46 ml dried parsley flakes
- 2.46 ml onion, granules
- 2.46 ml garlic granules
- 1.23 ml mustard powder
- 177.44 ml water (almost-boiling)
- 29.58 ml organic ketchup
- 29.58 ml soy sauce (or tamari or Bragg's)
- 14.79 ml creamy peanut butter (can also use tahini, or any other nut or seed butter)
- 59.14 ml whole wheat pastry flour
- 14.79 ml nutritional yeast
- 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.
I enjoyed these, always like to combine oats & TVP. The mixture is very dense when you're putting it together, I had to resist the urge not to add more water....but be patient, does hold together. I left the mixture in the fridge for a good few hours, and as a result had to add a little water to get it workable again. I like that everything in this recipe is in my pantry. With the peanut flavour I'd make these again in warmer months and serve with a fresh mango salsa, and maybe add a hint of heat.
Been vegan for almost a year and this is the best "veggie" burger I have found. Add a whole wheat bun, mustard and dill pickels.
Delicious! And easy to make.