Those. Burgers. Hard to find words to describe them. They are juicy, savoury and all in all just delicious. Even lots of our meat eater friends preferred those over their usual patties. Definitely give them a try!
- 1 ½ cup TVP (textured vegetable protein)
- 1 cup black beans
- 2 small garlic cloves (pressed of finely chopped
- 1/2 onion (finely chopped)
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1/2 tsp liquid smoke
- 1/4 tsp paprika powder
- 1/3 to 1/2 cup beetroot juice (can be substituted by water or broth)
- 1 cup vital wheat gluten
Start by cooking the TVP. To do so, bring a pot of water to a boil and let the protein simmer for 10 minutes. Drain and rinse it once it’s done.
Then, preheat your oven to 300F and throw all the ingredients except for the juice and the vital wheat gluten into your blender. Start the blender at low and slowly increase the speed until it forms a paste-like mixture. Transfer to a large mixing bowl and add the vital wheat gluten and mix. While mixing, progressively add the beetroot juice until the consistency isn’t dry anymore but still thick enough to form into patties. Split it into 4 to 6 portions and give it the shape you want using your hands.
Finally, wrap each of your patties in aluminum foil and place in the oven for 1 ½ to 2 hours. When they are done, you can either eat them in burgers or chop them smaller pieces and use them in wraps or any other kind of sandwiches.