Ingredients
Method
- Put the TVP in a small bowl, pour over the hot stock and leave for 10 minutes to soak it all up.
- Heat half the oil in a frying pan over a medium heat. Cook the onion for 5 minutes until soft, add the garlic for 1 minute, then tip into a large bowl.
- Add the beans to the bowl and mash with a fork or potato masher until about three quarters are broken down, leaving some whole for texture.
- Stir in the TVP, tomato purée, soy sauce, paprika, cumin and salt. Sprinkle over the wheat gluten and mix well, then knead the mixture in the bowl for 2 minutes, until it feels firm and springy. If it is crumbly, knead in 1 to 2 tablespoons of water.
- Shape into 4 burgers about 2 cm thick.
- Heat the remaining oil in a large frying pan over a medium heat. Add the burgers, cover and cook for 5 minutes. Uncover, flip and cook for 5 to 6 minutes more, until a dark crust forms and they are firm and hot all the way through.
- Serve in the buns with your choice of toppings.
Notes
- Vital wheat gluten is the protein from wheat flour, sold as a powder. Kneading it is what makes the burgers firm, and cooking them under a lid sets it all the way through.
- To freeze, open-freeze the shaped, uncooked burgers on a tray, then bag them. Defrost before cooking.
- Check that your buns are vegan. Some contain milk or egg.
Nutrition per serving
- Protein
- 32 g
- Energy
- 441 kcal
- Carbs
- 64 g
- Fat
- 7 g
- Fibre
- 14 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.