Recipes on August 1, 2011 by

Meatless Mondays: Textured Vegetable Protein Burgers

People often worry that vegetarians and vegans do not get enough protein.  Luckily the plant kingdom is filled with protein rich options which include beans, nuts, whole grains, seeds, soy and so much more!  Eating a varied diet of whole foods will assure anyone the optimal nutrition, which includes protein.

The combination of TVP and Vital Wheat Gluten allows these burgers to get a great texture that everyone will enjoy.  They are also great since each patty contains 16g of protein and are packed full of flavor!  Try these at home dressed up with all your favorite toppings for a healthier option that is sure to please.

Textured Vegetable Protein Burgers
by Dorothy R. Bates

  • 1 cup TVP (Textured Veg. Protein)
  • 3/4 cup Boiling Water
  • 1/4 cup Ketchup
  • 1 tsp Sea Salt
  • 1/2 tsp ground Oregano
  • 1/2 tsp ground Marjoram
  • 1/2 tsp Garlic Powder
  • 1/4 cup Grated Carrot
  • 1/4 cup Finely Chopped Celery
  • 2 Tbsp Finely Chopped Green Onion
  • 1 Tbsp dried Parsley Flakes
  • 1/2 cup Vital Wheat Gluten
  • 1 Tbsp Vegetable Oil

In a medium sized mixing bowl combine the boiling water with the TVP®, ketchup, sea salt and herbs. Let stand for 10 minutes, then mix in the grated carrot, chopped celery, chopped green onion and parsley flakes. Mix in the oil and vital wheat gluten flour to make a firm mixture.

Scoop out a packed 1/2 cup of the mixture and shape into a patty. Repeat until you have 4 formed patties. Place patties on a greased baking sheet at bake at 350°F for 30 minutes, flipping burger after 15 minutes.


I just discovered TVP and made a vegan bacon cheeseburger last night (with nutritional yeast). My recipe also used vital wheat gluten. Do you think you could substitute that for a whole wheat flour? Or maybe do half and half?


If you mean can you substitute the vital wheat gluten with whole wheat flour- no. Gluten is mostly protein (about 78%) and is typically used to give elasticity to the recipe. In this case, it gives form and texture. Subbing whole wheat flour will not give you the protein needed to get the right texture.

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Matt says:

Is it possible to freeze these for future use? How long do they last?

We have not tried it, but my experience with veggie burgers tells me that this would work just fine. I would use them within 6 months.

Lara says:

Hi, if I wanted to substitute wheat gluten with Xanthan gum, how much gum would I need? Thanks


Because it’s such a high amount of gluten that is called for, I’d really recommend finding a different recipe. The gluten in this recipe will really hold the burgers together and is not easily replaced.

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