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Textured Vegetable Protein Devilled Burgers

  • 1/2 tsp Red Hot Sauce
  • 1 tsp Worcestershire Sauce
  • 1 tsp ground Cumin Seed
  • 1 tsp crushed Oregano, Mediterranean
  • 1/2 tsp Sea Salt
  • 1/2 cup Vegetable Stock or Water
  • 1 can Tomato Paste (6 oz)
  • 1-3/4 cups Boiling Water
  • 2 cups TVP (Textured Veg. 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 Devilled Burgers


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Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
TVP (Textured Veg. Protein)

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