Burger - Southwestern High protein vegan

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Burger - Southwestern High protein vegan calories by ingredient


Introduction

A yummy (time consuming) recipe to make when the fresh cilantro is abundant. Freezes well, so the time is worth it. A good vegan choice for the South Beach diet A yummy (time consuming) recipe to make when the fresh cilantro is abundant. Freezes well, so the time is worth it. A good vegan choice for the South Beach diet
Number of Servings: 12

Ingredients

    2 cups TVP
    6 Tbsp taco seasoning
    2 cups vegetable broth
    1/2 cup oil
    4 cups cooked pinto beans (2 15-oz cans)
    2 bunches fresh cilantro leaves
    4 cups vital wheat gluten
    1 1/2 cups nondairy sour cream

Directions

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.