Thursday, October 4, 2007

Really "Meaty" Veggie Burgers with Lot's of Protein!

If there was an Atkin's diet for vegans, this burger would definitely be on the menu! It is the "meatiest" veggie burger I've ever had. Dan, my husband, likes it too!

Uncooked:


Cooked:




Really “Meaty” Burger
If there was an Atkins'™ diet for vegans, this burger would definitely be on the menu! It is the meatiest veggie burger I've ever had. It's a bit labor intensive, unless you make the Seitan ahead of time, but OH MY! They are really meaty.

Serving Suggestion: This one really is a standard meaty burger that goes great with the standard fixin's (ketchup, mustard, lettuce, tomato, mayo...) and a side of fries (or Tater tots!).

2 cups (170 g) of seitan, chopped up into tiny bits
2 tablespoons (30 ml) peanut oil
1 cup (96 g) TVP granules
1/4 cup (60 ml) soy sauce
3/4 cup (180 ml) veggie broth, or water
1/2 cup (72 g) vital wheat gluten flour
1/4 cup (30 g) nutritional yeast
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
pepper to taste
+/- 1/3 cup (80 ml) additional veggie broth

Reconstitute TVP granules with the soy sauce and veggie stock either by mixing together, covering tightly with plastic wrap and placing in the microwave for 5 to 6 minutes or by pouring the boiling liquid over the granules, covering and let stand for 10 minutes.
            Preheat oil in a frying pan over medium high heat. 
            Sauté seitan, until browned, but not too crispy.
            Add seitan along with the remainder of the ingredients up to the additional veggie broth to a large mixing bowl.
            Mix well, using your hands to make sure the flour and spices get fully incorporated.
            Add in the additional broth until you get a patty-able consistency.
            Form into patties and prepare as desired.
             I really like these fried. About 4 to 5 minutes per side until crispy and golden brown.
            If baking, cover with foil to keep moist. 15 minutes per side at 350°F (180°C, or gas mark 4).

Yield: 6 to 8 burgers

2 comments:

  1. Hey, where's the recipe? This looks like just the thing i'm looking 4.

    ReplyDelete
    Replies
    1. Updated the post...Sorry 'bout that!

      Delete

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni