TVP Greens Beanburger

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 90.8
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 294.6 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 5.7 g
  • Protein: 8.1 g

View full nutritional breakdown of TVP Greens Beanburger calories by ingredient
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Vegan goodness Vegan goodness
Number of Servings: 12


    1 c. TVP, add 7/8 c. boiling water
    1 small can tomato paste
    1 tbsp. tahini paste (optional)
    1 c. salsa
    1 c. chopped fresh or frozen spinach
    .25 c. chopped scallion or onoin
    .5 c. grated carrots
    4 tbsp. nutritional yeast (optional)
    1 can kidney beans, drained and rinsed
    .33 c. wheat bran, wheat germ, or flour
    spice to taste: pepper, hot sauce, cumin, chili powder, curry powder...


Reconstitute TVP per package directions (usually 7/8 c. boiling water with 1 c. TVP, stir, then sit for 15 minutes).

Mix other ingredients. Kidney beans can be partially mashed or chopped. Spinach or other greens (fresh greens are fine for this!) can be coarsely chopped.

Add TVP when it's done reconstituting, mix all ingredients, including spices, thoroughly. You might want to add a little more bran or flour if it won't hold together as patties.

Make good-sized patties (10-12) and place them on a lightly oiled baking pan. Bake at 375F for 30 minutes or so, flipping half-way through. Or they can bake faster under the broiler. These can also be fried.

Cooked burgers will keep for a day or two in the fridge. Enjoy on a bed of lettuce or cabbage or a bun, with your favorite condiments.

Number of Servings: 12

Recipe submitted by SparkPeople user GBNEWBY.

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