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Textured Vegetable Protein Deviled Burgers

  • 1/2 tsp Red Hot Sauce
  • 1 tsp Worcestershire Sauce
  • 1 tsp Ground Cumin
  • 1 tsp Oregano, Mediterranean crushed
  • 1/2 tsp Sea Salt
  • 1/2 cup Water or Vegetable Stock
  • 1 can Tomato Paste (6oz can)
  • 1-3/4 cups Water (boiling hot)
  • 2 cups TVP® (Textured Vegetable Protein)


In a medium saucepan heat water to boiling, remove from heat and add the 2 cups textured vegetable protein. Stir, place lid on top and set aside.

In a medium bowl mix together the remaining ingredients (tomato paste through hot sauce). Stir in the cooked TVP. If needed add more liquid to make a spreadable mixture.

Place 8 whole wheat buns, split in half, on a cookie sheet. Spread with "burger" mixture and place under a preheated broiler, cook for 4-5 minutes until topping is bubbly. Be sure to spread mixture all the way to the edges so the buns don't burn. Remove from broiler and top with other half of bun.

*Most Worcestershire Sauce contains anchovies, so make sure to use a vegetarian version if desired.

Makes 8 burgers.

Textured Vegetable Protein Deviled Burgers


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Products Used in this Recipe

Baking Aids
Sea Salt

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TVP® (Textured Vegetable Protein)

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