These burger patties are really simple to cook and are ideal for a quick supper that both non-vegans and vegans will appreciate.
Serve your burgers with a simple salad or with ketchup or mayo, vegan cheese, tomato, and lettuce.
2-4 Servings
Ingredients
200ml (3/4 cup + 1tbsp) organic tomato sauce
100g (1 cup) textured vegetable protein (i.e.: soya mince)
½ tsp mixed herbs
½ tsp onion salt
½ tsp granulated garlic
1 tsp smoked paprika
60ml (1/4 cup) mineral water
40g (1/4 cup) gluten-free flour
3 tbsp yeast
2 tbsp BBQ sauce
salt and pepper, to taste
Flour, for dusting patties
a little olive oil for frying
How to prepare
Warm the spaghetti sauce in a saucepan over medium-low heat. Add the TVP, spices, and water once it’s warmed through. Bring to a low boil, stirring constantly. Remove the saucepan from the heat, cover it, and let it aside for 5 minutes. Mix in the flour, nutritional yeast, and BBQ sauce well.
Form into burger patties, dredge in flour on both sides and fry for 5 minutes on each side over medium heat. Serve with a fresh salad or as a burger with a bun, condiments, chips/wedges, etc.
