Burger - Southwestern High protein vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups TVP6 Tbsp taco seasoning2 cups vegetable broth1/2 cup oil4 cups cooked pinto beans (2 15-oz cans)2 bunches fresh cilantro leaves4 cups vital wheat gluten1 1/2 cups nondairy sour cream
Heat vegie broth to boiling point and in a very large bowl, pour over the TVP. Cover and let stand 10 minutes.
In food processor, using the small bowl, whirl the oil and cilantro, adding the leaves in small batches. Add this, along with taco seasoning and beans to the presoaked TVP and stir in.
Add the wheat gluten one cup at a time, mixing with your hands. Once thoroughly mixed, add the sour cream and mix again using your hand.
Set oven for 350 degrees.
Shape dough into 12 burgers and set on oiled cookie sheets. Bake 20 minutes, then turn burgers (at this stage be careful not to break them) and bake 15 minutes more.
Great served with all taco fixin's. Skip the bun for a low carb meal.
Serving Size: makes 12 very large burgers
Number of Servings: 12
Recipe submitted by SparkPeople user BROOM00.
In food processor, using the small bowl, whirl the oil and cilantro, adding the leaves in small batches. Add this, along with taco seasoning and beans to the presoaked TVP and stir in.
Add the wheat gluten one cup at a time, mixing with your hands. Once thoroughly mixed, add the sour cream and mix again using your hand.
Set oven for 350 degrees.
Shape dough into 12 burgers and set on oiled cookie sheets. Bake 20 minutes, then turn burgers (at this stage be careful not to break them) and bake 15 minutes more.
Great served with all taco fixin's. Skip the bun for a low carb meal.
Serving Size: makes 12 very large burgers
Number of Servings: 12
Recipe submitted by SparkPeople user BROOM00.
Nutritional Info Amount Per Serving
- Calories: 364.3
- Total Fat: 14.8 g
- Cholesterol: 0.0 mg
- Sodium: 550.6 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 9.7 g
- Protein: 30.7 g
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