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These high-protein vegan burgers are simply amazing: meaty, soft, juicy, and protein-rich! You will never believe these are vegan! With over 60 five-star ratings, this is one of our most popular burger recipes, and there is a reason why!
Friends, I just made the most amazing vegan burgers ever.
Seriously, I tried a lot of different veggie burgers, and while most were delicious, they always lacked that meaty texture. These vegan burgers have an incredibly meaty texture and are soft and juicy!
⭐️ Why You Will Love this Recipe
- Incredibly meaty: Combining soy curls with vital wheat gluten creates the perfect combination of chewiness and meatiness. Plus, these plant-based burgers are moist and tender. Say goodbye to dry vegan burgers!
- Easy to prepare: Just 8 ingredients + a few spices are required. The process is as simple as processing everything together, shaping it into patties, and cooking!
- High-protein: With 28g of protein per serving, these are on par with real burgers. If you are looking for different ways to up your protein intake, these delicious burgers will come to the rescue!
- Cheaper than store-bought. Tired of paying $5,99 for 2 vegan burgers? These cost a total of about $2 for 3 large burgers. They taste just as good as store-bought without preservatives or additives!
- The reviews speak for themselves: ⭐️⭐️⭐️⭐️⭐️ from over 60 ratings! Justin said: “These are Delish! Thanks for the recipe! It’s one of the best veggie burger recipes I have tried!
🫘 Ingredient Notes
Let’s take a look at the ingredients needed to prepare these high-protein vegan burgers:
- Soy curls – This makes the base of the burgers and gives them a meaty and chewy texture. Soy curl, sometimes called TVP, is a dehydrated product made from soy flour. It needs to be rehydrated in hot water before use. It’s high in protein, low in fat, and usually pretty cheap. You can now even find curls made from peas instead of soy!
- Cooked Beans – These add moisture and make the burgers softer. I went with white navy beans, but red or black beans will work too.
- Vital Wheat Gluten – Wheat gluten helps bind the burgers together and creates a slightly stretchy texture. Vital wheat gluten also adds extra protein. It’s an essential ingredient in this recipe.
- Nutritional Yeast – We are not using nutritional yeast to add a cheesy flavor but to give the burgers a more savory, deeper flavor.
- Soy Sauce – Instead of plain salt, soy sauce adds saltiness + extra flavor. We will also use dark soy sauce to slightly darken their color.
- Sugar – Optional but recommended to balance the saltiness. Don’t worry, it won’t make the burgers taste sweet! You can use white sugar or coconut sugar.
- Oil – I found that without the additional oil, the burgers didn’t have the richness of traditional burgers and were a bit drier.
- Liquid smoke – Add a few drops of liquid smoke for a subtle smokiness.
- Spices – Smoked paprika, garlic, and onion powder. We don’t want our burgers to be bland.
Yes, the combination of ingredients in this recipe might sound a bit unusual, but it works wonderfully! It’s obviously not on the level of Beyond Burger, but it’s getting pretty close.
🍔 How to Make High-Protein Veggie Burgers
Rehydrate the soy curls
- Add the soy curls to a bowl. Start by adding the dried soy curls to a bowl.
- Cover with water and rehydrate. Next, cover with hot water and let the soy curls rehydrate for about 20 minutes or until soft.
- Drain well. Drain the soy curls and rinse them a couple of times under cold water. This step helps get rid of the soybean flavor. Next, use your hands to squeeze the moisture from the soy curls.
Process the mixture
- Process the remaining ingredients. Add the cooked white beans, oil, nutritional yeast, soy sauce, sugar, spices, liquid smoke, and water to a food processor and process until smooth.
- Add the soy curls and process again. Then, add the rehydrated soy curls to the food processor and process for 4-6 seconds or until it looks like a bolognese sauce. You want the soy curls to be finely chopped but not completely puréed. Otherwise, you will lose the texture. The soy curls should be about 1/4-inch (5-6mm). Transfer the mixture to a mixing bowl.
Add the gluten and form patties
- Stir in the vital wheat gluten. Add the vital wheat gluten to the blended soy curl mixture and mix using a spatula or your hands until it forms a paste resembling ground meat. Knead for about 10 seconds.
- Divide the mixture. Divide the mixture into 3 even balls to make 3 large burgers. If you prefer thinner burgers, divide the mixture into 4.
- Wrap each burger. Place one ball of the mixture on top of a sheet of parchment paper and shape it into a burger patty. Carefully wrap the patty in parchment paper. Next, wrap it in a layer of aluminum foil. Note: Your burger patties will be double-wrapped, once in parchment paper and then in aluminum foil. Repeat with the two remaining patties.
Cook the Burgers
- Steam. The final step consists of steaming the burgers for about 1 hour. To do so, you can use an Instant Pot or a bamboo steamer basket placed on top of a pot of boiling water.
- Let cool. After steaming, remove the burgers from the foil and parchment paper and let them cool for at least 10 minutes. You can now cook the burgers in a skillet or grill them!
🧂 Optional Marinade
While optional, this extra step adds flavor and saltiness and makes the burgers juicier. To marinade burgers:
- Place the burgers in a deep baking dish.
- Add 1/2 cup of water, 1/4 cup of soy sauce, and 2 tbsp of oil.
- Marinate the burgers overnight or for at least 4 hours, flipping them once.
You can then grill them or fry them in a pan!
🍔 How to Serve These Vegan Burgers
You can serve these veggie burgers with buns, along with pickled cucumber, tomato slices, salad leaves, and sriracha mayo (or your favorite burger sauce!). Or, you can serve the burgers without the buns, with some grains and vegetables on the side for a complete meal.
❄️ Freezing
These high-protein burgers freeze beautifully! Wrap each in plastic film and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
📔 Tips
- Do not make substitutes. This recipe is not versatile. Hence, I do not recommend making substitutes or omitting any ingredient. You can play with the spices and flavorings, though.
- Double the recipe. Since this recipe only makes 3 burgers, I recommend doubling it, as they will be gone in no time.
- Steam, don’t bake. These burgers must be steamed for an optimal texture. Do not try baking them.
💬 FAQ
Yes, you can substitute red kidney beans or black beans for white navy beans. It will alter the color of the burgers but won’t have any impact on their texture.
Unfortunately, vital wheat gluten is essential to add the meatiness and hold the burgers together. It cannot be omitted.
TVP comes in many different shapes. I had the best results with soy curls, but this recipe also works with TVP crumbles.
Burgers will keep for up to 4 days in the refrigerator.
Yes! These high-protein vegan burgers are perfect for grilling! They hold together very well and do not fall apart.
Not at all! As opposed to other veggie burger recipes, this one doesn’t taste like beans at all. Also, it feels less heavy than the popular rice/bean combo that is often used in other recipes.
Note: This recipe was first released in 2018 and was updated in August 2023 with new photos, process shots, and improved flavor. I also replaced the TVP crumbles with soy curls for an improved texture. All gram measurements were also double-checked. This new recipe is slightly lower in protein but tastes much better!
High-Protein Vegan Burgers (The Best Vegan Burgers!)
Ingredients
- 1 cup soy curls
- 1/2 cup cooked white navy beans
- 3 tbsp oil
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1 tsp onion powder
- 1/4 tsp smoked paprika
- 1/2 tsp dark soy sauce
- 1/8 tsp liquid smoke
- 1/4 cup water (or beetroot juice)
- 1/2 cup vital wheat gluten
Instructions
- Rehydrate the soy curls. Add the soy curls to a bowl and cover with hot water. Let the soy curls rehydrate for about 20 minutes or until soft.
- Drain the soy curls and rinse them a couple of times under cold water. This step helps get rid of the soybean flavor. Next, squeeze the soy curls with your hands to remove the excess moisture. Set the drained soy curls aside.
- Process the mixture. To the bowl of a food processor, add the cooked white beans, oil, sugar, soy sauce, nutritional yeast, onion powder, smoked paprika, dark soy sauce, liquid smoke, and water. Process until smooth.
- Add the soy curls and process again. Then, add the rehydrated soy curls to the food processor and process for 4-6 seconds or until it looks like a bolognese sauce. You want the soy curls to be finely chopped but not completely puréed. Otherwise, you will lose the texture. The soy curls should be about ¼-inch (5-6mm). Transfer the mixture to a mixing bowl.
- Stir in the vital wheat gluten. Add the vital wheat gluten to the blended soy curl mixture and mix using a spatula or your hands until it forms a paste resembling ground meat. Knead for about 10 seconds. The mixture should be soft and have a slight elasticity.
- Divide the mixture. Divide the mixture into 3 even balls to make 3 large burgers. If you prefer thinner burgers, divide the mixture into 4.
- Wrap each burger. Place one ball of the mixture on top of a sheet of parchment paper and shape it into a burger patty. Carefully wrap the patty in parchment paper. Next, wrap it in a layer of aluminum foil. Note: Your burger patties will be double-wrapped, once in parchment paper and then in aluminum foil. Repeat with the two remaining patties.
- Cook the burgers. Place the wrapped burgers in a steamer (you can use a bamboo steamer basket or a regular steamer) and steam for 1 hour.
- Let cool. Once cooked, unwrap the burgers and let them cool for 10 minutes. You can now pan-fry the burgers in a little oil until golden brown on each side.
- Burgers will keep for up to 4 days in the refrigerator. They will harden a bit in the fridge but will soften once heated.
Notes
- Do not make substitutes. This recipe is not versatile. Hence, I do not recommend making substitutes or omitting any ingredient. You can play with the spices and flavorings, though.
- Double the recipe. Since this recipe only makes 3 burgers, I recommend doubling it, as they will be gone in no time.
- Steam, don’t bake. These burgers must be steamed for an optimal texture. Do not try baking them.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
🧀 25 Mind-Blowing Vegan Cheese Recipes!
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Thomas, have you tried substituting the vital wheat gluten? Also, what do I do if I don’t have a high-pressure cooker? 🙂 And finally, have you tried BBQing these after they are cooked? Thanks SO much!!! Greetings from Canada!
I’m afraid there is no substitute for the vital wheat gluten here, it’s a key ingredient to get the proper texture. Regarding the high-pressure cooker, I assume you could wrap them with an additional layer of aluminum foil and bake in a 300°F oven for about 2 hours. I have never tried though. Thanks! 🙂
I tried in the oven at 300 for 2 hours and it worked well!!!
Awesome! 😉
I wonder if you can cook them in an instant pot instead of steaming them.
You can also not wrap them and steam them in a bamboo or vegetable steamer. They come out a bit softer but taste and texture wise work well.
Hello Kate,
After reading all of the comments I assume that a high pressure cooker gives the best resul. But I don’t have such a cooker so I like to try the vegetable steamer first. My question is about the time of steaming. How many minutes do I have to steam the burgers?
Regards
Herman
Wouldn’t you be able to cook these for less time in an IP? I’ve never cooked anything in the IP for more than 40 minutes.
Mark, I’ve made these a couple times and always do 40 minutes and they are fully cooked. One hour & 20 minutes is not necessary. I also make other seitan dishes and cook for 40 minutes also.
Do you release pressure immediately after the 40 min?
Hi, do you fully submerse them in water? or use the steamer dish with an inch of water?
Hello Aliña, you can steam the patties the same way as many Chinese Dim Sum or Latin American Tamales in a large potted steamer. A pressure cooker isn’t necessary it merely shortens the cooking time by about half. As for the vital gluten, being gluten intolerant myself, I have found alternatives such as Guar Gum and or Xanthum Gum. As of late there are other new alternatives becoming available. Cheers from Spain!
I make big rolls of meat in the oven using the parchment paper and foil concept and it works great but I only cook them for one hour and 30 minutes and they are big logs of plant based meat meat using gluten flour as well. If you bake them for too long they’ll get very hard so I will check them in an hour.
Hi Alina!
Get a pressure cooker. If you have points on a credit card, you can use them. Otherwise, holidays and sales are coming. I didn’t want to get one but for making seitan, it’s fantastic and fast! You won’t regret it.
I LOVE your recipes! Is there something i can replace the TVP with?
Hi Jac, thanks! 😉 I’m afraid you can’t replace the TVP, it’s the main ingredient and it plays a big role in the texture of the burgers.
What about using mushrooms or bulgur wheat.
You will not get the same meaty texture I’m afraid.
You can replace the soy-base TVP with dehydrated pea protein crumbles. Works almost exactly the same.
I’ve used mushroom duxelles in the past with great results. Also there is a similar product to tvp made of pea protein. If neither suits your needs you could also try wheat berries or cooked barley for their chewy texture.
What is the pea protein product? Tganjs!
Not sure when you asked your question as I see no dates, but Bob’s Red Mill sells pea powder and you can buy it at GNC stores (along with many other protein powders like whey, egg, plant, collagen).
I’m trying them with Soy Curls. I think Soy Curls have a better flavor and are less sweet than the TVP I’ve gotten.
They are cooking in the oven as we “speak”. So I will soon be able to tell you about both things.
I’ll tell you one thing…they smelled great as I was mixing them! I added a clove or 2 of garlic. Well, why not!? 🙂
I use Soy Curls, by Butler foods. I chop them up in the food processor after hydrating. Much better taste than TVP, which I find sweet.
I love! this recipe!
Hello,
I do not have a pressure cooker or instant pot. Any suggestions how to make these burgers with out?
These sound amazing.
Thanks….robin M
Hi Thomas. I would also appreciate advice for those of us who don’t have a pressure cooker or an instant pot. Thanks, Peter
Hi Robin,
I would try to wrap them with an additional layer of aluminum foil and bake in a 300°F oven for about 2 hours. I have never tried though so if you do, let me know how it goes!
Would it work if we cook it sous-vide?
Hi,
I have never tried so I cannot say.
I baked them per these instructions and they came out good. They were soft and juicy and texture was good. I cooked them after in a cast iron and it gave it that “charred” taste also
Hi !
Many thanks for this recipe it looks amazing !
One question, why do you have to steam the burgers ? (not the case of the smoky tempeh burgers)
Hi Sophie!
You have to steam the burgers to cook the seitan as it always has to be cooked. Steaming the burgers changes their texture and they hold better.
Ok !! It is my first try with Seitan I usually prefer tempeh or tofu in recipies but I need one to convince meat-eaters and your high protein vegan burger seams perfect for that !! Thanks !!
Do you marinate the burgers before or after steaming? Also, do you think the burgers (after steaming) could be frozen and then defrosted/grilled later? Thanks!
I marinate the burgers after steaming. I haven’t tried it yet but I believe these burgers will freeze very well!
Hi Thomas
Wow, I have been waiting for a recipe like this! THANK YOU Thomas! Thank you for being detailed with every ingredient, that was perfect information.
I had one question, I have both a steamer and a regular pressure cooker. If I use the pressure cooker, I am assuming I need to put a little bit of water inside of it. How much water should I add in the regular (not an instant pot) pressure cooker?
Have a wonderful day!
Susana
Hi Susana,
Thanks for your message and kind words!
That is correct, you need to add water in the bottom of the pot, then add the basket and put the burgers inside it. I have a regular size pressure cooker and usually add about 2.5-3 cups of water.
You might need more or less depending on the size of your pressure cooker. If you are still not sure, I would recommend steaming for 40 minutes, then turn off the heat, release the steam and open to check if there is still enough water left. If it’s okay then put the lid back and pressure cook for another 40 minutes.
I added two cups of water to my breville electric
Pressure cooker, stacked burgers on insert tray then pressured cooked at medium pressure 50 for the 1.5 hrs. Turned out great!
1 hr 20 I meant!
Thanks so much Justin….you answered my question. New to meat free/dairy free….AND brand new pressure cooker. I’m making these today and you saved me. 🙂
Hi Jan! No worries! Let us know how they turn out!
Thanks for the feedback Justin 🙂
Hi Thomas! These are Delish! Thanks for the
Recipe! One of the best veggie burger recipes I have tried!
I didn’t do the marinade, however.
I found they lacked seasoning, so I probably would
Double the spices plus add salt and pepper! ( guessing fe marinade would solve this too!6
Thanks Thomas! Great recipe!
So glad to hear you liked the burgers Justin 🙂
Chiming in again to say how good these are!
I’d recommend making a double batch.
To the person who asked about subbing TVP— I was thinking maybe 2 cups brown rice?
They firm up in fridge (as Thomas) says— so I think they would bbq well!
These remind me (of what I think the Beyond Burgers would taste like—although I have not tried them)
😉 Thanks again Justin! It would be interesting to try using brown rice but honestly, I highly doubt it will yield the same “meaty” texture. TVP is really a key ingredient here.
Justin, the taste of these is MUCH better than the Beyond Burger. Not that they are bad; but I found the BBs to be very, very oily, so much so that it grossed me out.
Another hit recipe, Thomas! You’re one of my all time favorite food bloggers because the quality of your recipes never disappoints! The beautiful photos don’t hurt either 😉
I’m glad to hear you liked the burgers Hannah! Thanks for the kind words and rating!
The taste of these burgers was better than any other vegan burger I’ve ever had. Utterly delicious. However, I had problems with the consistency of the product. Mine turned out quite wet; it was impossible to shape them by hand. I had to drop the mixture on the parchment paper before cooking in the pressure cooker. When the patties had finished cooking, they were still so wet, they wouldn’t hold their shape. I ended up putting them in a tortilla wrap. I’m not sure what went wrong; it was an extremely humid day here when I made these, so perhaps that was a factor. It’s also quite possible I made a mistake somewhere in the process, although I do try to follow recipes (and amounts) to a T. I will certainly try making these again, just because they tasted so good. I would give this recipe 5 stars if it weren’t for the problem with the texture/wetness of the burger.
Thanks Carol, glad to hear you like the flavor!
Humm, weird…that never happened to me. I doubt it is because of a humid day though. Did you drain the TVP well? Maybe next time try to drain it, let it cool a bit and then press with a kitchen paper towel to absorb excess moisture. The burgers should hold their shape very well after steaming. Hope it will turn out better for you next time!
Hi Thomas, thanks for another amazing recipe!
I have a pressure cooker without the basket and a bamboo steamer, any chance I could use the latter instead of the pressure cooker? If so, I’m guessing the times should change?
Thanks again for sharing great vegan recipes!
Hi Juan,
I think you could use the bamboo steamer but you might have to increase a bit the cooking time. I haven’t tried though so I can’t give you an exact duration, sorry!
You’re welcome!
That’s ok. Thanks anyways and I’ll let you know how it goes with the bamboo steamer.
Cheers
I’m lost already and I’m only on the first step! My package of TVP says one serving equals one cup, and that is supposed to weigh 30g. I measured it out and it’s true. 80g was well over 2 cups. How do you get your one cup of TVP to weigh 80g? Is that the weight after you reconstitute it with water?
Looks like a great burger though- can’t wait to try it!
That is weird, what kind of TVP are you using? There are different sizes of TVP, you need to get the very small ones. I recommend Bob Red Mill’s TVP (which is about 90g per cup). Or, use the one you have but weight at 80g and don’t measure it using a cup. Then process a bit longer to get smaller pieces. By the way, it’s dry weight.
Are you pressure steaming in the pressure cooker or just steaming? I don’t own a pressure cooker, I just use a my rice cooker to steam. 1.5 hours seems like a long time for pressure steaming. When I steam (not pressure steam) seitan I usually steam between 45 minutes and 1.5 hours, depending on how thick the pieces of seitan are.
If you are pressure steaming for 1.5 hours I’m guessing I will need to regular steam them for even longer.
I had the same question as Ryan. I just borrowed san old-fashioned stove top pressure cooker from a friend and on the handle there is a list of how long it takes to cook various food items. It states 35 minutes for a pot roast. I’m curious why it would take 1 hour and 20 minutes for the veggie burgers?
Hi Jim,
This is not a “pot roast”. Vital wheat gluten takes a long time to cook, especially if you don’t want to have a gummy texture.
Hi Thomas,
Excellent recipe considering its high protein content.
I did my first trial but something went wrong. I used soj granulat (is it a TVP???) which is already in small pieces. And I did not have wheat gluten either so I used wheat flour. The “dough” was not dry enough even though I used too much flour. So I kept adding and ended up something like dough patty :))
Is wheat gluten a better binder? Can I stick with soj granulat?
All the best!
Hi Alex,
I have never heard of “soj granulat” but I’m assuming it’s TVP. It should be made of soy flour and look like dry pieces. Wheat flour is not a substitute for vital wheat gluten, that is why the recipe didn’t work for you. Vital wheat gluten not only adds a meaty texture, but it also binds ingredients a lot better than regular flour. Let me know if you try this again!
Thank you for this AMAZING recipe, made them as a test tonight run for a bbq I’m having Saturday night and really want to wow our guests with delicious vegan food! The texture is insanely good, so similar to meat (from what I recall). For people asking, who don’t have a pressure cooker, I steamed them wrapped just in tinfoil and ommited the baking paper. I don’t have a steamer so I just used a large pot, made 3 rin foil balls and put a plate on top of the tin foil balls with water at the bottom (not getting to the top of the plate). I only steamed for about 40 mins (which is the time I steam all of my setain wheat meat). Then put them in the fridge for 10 mins and grilled on the bbq! They turned our PERFECTLY!!
38g of protein per burger! That is amazing na don par with meat. Just what I need for meat-free gains! Will definitely be adding this to my meal prep
Yes, vegan gains 😉 Let me know if you try this recipe!
I just made and the mixture seemed really wet but I went ahead anyways.. Steamed for the 1hour 20 mins… They are still just mush! Did you squeeze all the water out of the tvp before adding to the rest of the ingredients? I didn’t but thinking maybe I should have..
This is weird, yes you should squeeze out the water, but honestly, it doesn’t make that much of a difference in the end. Did you use vital wheat gluten?
I had commented before about the same issue. I tried making the recipe a second time and cutting down on the liquid, but it still doesn’t turn out right. I don’t know why I get the mushy texture. I probably won’t try it again. I’m sad I can’t get it to work out. Yes, I do use vital wheat gluten.
This is really weird as I make this one regularly and never had that kind of problem. I’m sorry to hear you have trouble with this recipe. My guess would be that maybe not all TVP and/or gluten brands absorb the same amount of water.
Be sure to weigh out 80g of vital wheat gluten as the 1/2 cp measurement can be off.
My husband and I had the same issue. The burgers were soft in texture and fell apart on the first bite. We also didn’t put them in the frig to firm up and cooked them immediately. We have 2 burgers from the same batch in the freezer and cannot wait to find out if they will produce a different result once we have the opportunity to cook them. We also steamed the burgers on the stove but didn’t double wrap in foil. We used the Bob’s Mill TVP. I will check back in to let you know because the flavor is amazing.
Can I just put a pot over some boiling water and steam that way if I have none of the other options? Would I still steam for same amount of time?
I’m afraid doing this will would make the burgers too soft and moist.
Ok so I am not vegan or even vegetarian… however I’m a huge foodie and love to try out vegan recipes. For those of you wondering… I made these and baked in the oven at 300 for 2 hours instead of steaming. And it worked perfectly! I did have to add a little extra vital wheat gluten to my mixture but that’s fine… Grilled them afterwards in a cast iron grill pan on the stove with steak seasoning and A1 sauce brushed over. Topped with a jalapeño cheese, sriracha mayo with lettuce, tomato, and red onion on a toasted bun! So so good… I fed them to a group of meat eaters and they didn’t realise they were not beef until I told them halfway through eating it! Of course once you know, you can kind of tell but hardly… will make again and again, and keep some in freezer for when my vegetarian/vegan friends come over! Thank you!
I’m glad to hear you found a way to cook the burgers without steaming!
Thanks so much for your feedback and the little story Aubrie 😉
This looks delicious and I would like to know if there is a paper/aluminium foil free alternative? Trying to cut down waste. Thank you!
You may try baking the burgers at 150°C for 1h30 in the oven, this way you won’t need aluminum foil. I haven’t tried it yet but I think it should work.
Delicious! Thanks!
Hi Thomas
Question for you: what’s the purpose of wrapping the burger in parchment and aluminum? Can that be done differently?
Thank you
I love these!! I do make a few modifications. I make beans I cook myself which are already seasoned. I also add about half the amount of water and 50% more vital wheat gluten. I think the TVP I buy is much finer and I have a realllllllly hard time draining it, so my patties end up super wet. I add about 50% more seasoning than the recipe calls for.
I’ve also been experimenting with baking these since my first attempt in the rice cooker didn’t go so well. I did 450 for 40 minutes with some patties in foil and some without. The naked patties were a teensy bit overdone by 40 minutes, and the ones in foil I left for an additional 30 minutes at 350 and then turned out great. I think 325 for 1 hour not in foil is the sweet spot.
Thanks so much for your great feedback Megan!
Yes, there are so many brands of TVP that not all of them have the same size or absorb the same amount of water.
Thanks for sharing your baking technique 🙂
I tried these, followed the directions exactly. After frying them all I could really taste was liquid smoke and wheat. I see potential and I will probably try them again sometime but I’ll tweek them for my taste.
Sorry to hear it didn’t work well for you! I’m surprised you tasted the wheat, I assume it’s because they were not fully cooked. Did you steam them prior to frying?
Regarding the liquid smoke, it seems some brands are stronger than others so you might have to adjust the amount.
Could you use a sous vide instead on a pressure cooker/steamer? What temperature should they be at?
I have honestly no idea! I’m not familiar with sous vide cooking methods, sorry.
Well I don’t know what went wrong but mine did not firm up…they had the same texture as when I put them in the instant pot…very, very mushy. I even squeezed the water out of the TVP. Any ideas what went wrong?
I’m sorry to hear it didn’t work for you. I have absolutely no idea what happened, did you use vital wheat gluten?
Try adding a little bit more of the wheat gluten. I also added some breadcrumbs like Panko. Since I didn’t steamed them right away I had to live there make sure in the refrigerator for a day and that also help them become firmer. I hope it helps
i love how you keep on experimenting 🙂 i do not own a pressure cooker. i always use some kind of steaming inlay (don´t know how it is called in english – this one https://www.pearl.de/a-NC3106-3010.shtml – and wrap the dough in parchent paper, hold by rubber bands). important is: keeping the dough together (by wrapping in something, pref. non-stick, and let it cool down before the final processing step. if you steam it “naked” it turns out slimey and the moisture is not evenly spreaded inside the dough.
for substitution: have you tried “pea-protex” or sunflower protein? both are tvp which taste great and make a nice texture. for soy and wheat avoiders: you could try lupine flour or pea flour which are also rich in protein but will loosen up the final texture. i am experimenting with bamboo fibers as well, we will see 😉
yes, ve gan 😀
love from germany, caro
Thanks for sharing Caro!
I have never tried pea protex and had no idea TVP was also available in soy-free versions! Interesting!
Defintly the best vegan burgers I ever made. I tried trillions of recipes, the idea of combining soy granules with shredded beans plus gluten is as simple as it’s stunning. As many if you stated before: I doubled the spices and quadrupled the liquid smoke. The texture is amazing, thank you so so much for this idea!
Glad the recipe worked for your Hanna! 🙂 Thanks for your feedback!
So far my favorite vegan burger recipe. When I saw the list of ingredients and the process I knew this was going to be a great one. Thanks for sharing.
Thanks so much Bert 😉
This is hands down the best flavor, texture and appearance in a veggie burger I’ve ever experienced. Its so savory and satisfying to eat. I used the oven method (at 275 degrees for two hours, with parchment lining a baking dish, and foil on top.) They turned out perfect.
Thanks so much for your feedback Shannon! 🙂