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Vegan 'chicken' burgers

These vegan 'chicken' burgers are made with TVP for the perfect 'meaty' texture! They're so easy to make, and perfect with your favourite burger sauce.
Prep Time15 mins
Cook Time20 mins
Soaking time15 mins
Total Time50 mins
Course: Main meal
Cuisine: American
Servings: 6 burgers
Calories: 178kcal
Author: Becca Heyes

Ingredients

  • 750 ml (~ 3 cups) hot vegetable stock
  • 200 g (~ 3 cups) dried TVP chunks
  • 2 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp dried Italian mixed herbs
  • 1 tsp black pepper
  • 1 tsp salt
  • 45 g (~ 1/3 cup) plain flour
  • 2 tbsp oil, for frying
  • To serve: 6 burger buns, salad, sauces

Instructions

  • Pour the hot vegetable stock into a large bowl, and add the dried TVP chunks. You can add a little more water if needed, to ensure they're fully covered in liquid. Soak for at least 15 minutes, until soft - you may need to give them a stir every few minutes to ensure all the chunks are soaking properly, as they tend to float to the surface of the liquid.
  • Drain the liquid from the TVP chunks, collecting a small amount of it in a bowl.
  • Place the soaked TVP chunks in a food processor, and pulse a few times to chop the TVP into a mince-like texture.
  • Transfer the TVP to another mixing bowl, and add the remaining ingredients (not including the oil). Add about a tablespoon of the soaking liquid, and mix thoroughly.
  • Heat a dash of oil in a frying pan. Take a handful of the TVP mixture, and form it into a burger shape. I found I needed to squeeze it together quite firmly. Place in the pan, and repeat with some more of the mixture - I cooked 3 burgers at a time, making 6 in total. Cook the burgers for a few minutes each side, over a medium heat, until crispy and golden brown.
  • Serve in buns with salad and sauce.

Nutrition

Serving: 1burger patty | Calories: 178kcal | Carbohydrates: 15.9g | Protein: 17g | Fat: 4.7g | Saturated Fat: 0.6g | Sodium: 391mg | Potassium: 823mg | Fiber: 5.9g | Sugar: 4.1g | Calcium: 112mg | Iron: 4mg