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
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:
Hey, where's the recipe? This looks like just the thing i'm looking 4.
Updated the post...Sorry 'bout that!
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