Soy-based meat analogues and veggie burgers Recipe

American · Main course · 35 min total

A versatile recipe for homemade soy-based meat analogues that can be shaped into patties for veggie burgers, offering a protein-rich, plant-based alternative with a meaty texture.

Ingredients

• 1 cup textured vegetable protein (TVP), dry
• 1 cup boiling water
• 2 tablespoons soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons flaxseed meal mixed with 5 tablespoons water (flax egg)
• 2 tablespoons olive oil, for frying

Instructions

1. In a bowl, combine TVP with boiling water, soy sauce, and tomato paste. Let sit for 10 minutes until TVP is rehydrated and liquid is absorbed.
2. Add smoked paprika, garlic powder, onion powder, black pepper, breadcrumbs, and flax egg. Mix well until a cohesive dough forms.
3. Divide mixture into 4 equal portions and shape into patties about 3/4 inch thick.
4. Heat olive oil in a non-stick skillet over medium heat. Cook patties for 5-7 minutes per side until golden brown and heated through.
5. Serve on buns with desired toppings.

Tips

• For a firmer texture, refrigerate patties for 30 minutes before cooking.
• Leftover patties can be stored in the fridge for up to 3 days or frozen for up to 3 months.
• Customize with herbs like thyme or oregano, or add finely chopped mushrooms for extra umami.

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