Ingredients for TVP Burgers (4 servings):

• 1 cup textured vegetable protein (TVP)

(94 grams)
• 1⁄4 cup quick cooking rolled oats (NOT
instant) (20 grams)
• 1⁄2 teaspoon dried oregano (or to taste)
• 1⁄2 teaspoon dried basil, flakes (or to
taste)
• 1⁄2 teaspoon dried parsley, flakes (or to
taste)
• 1⁄2 teaspoon onion granules or powder
(or to taste)
• 1⁄2 teaspoon garlic granules or powder
(or to taste)
• 1⁄4 teaspoon mustard powder (or to
taste)
• 3⁄4 cup water (almost boiling)
• 2 tablespoons organic ketchup (34
grams)
• 2 tablespoons Bragg’s Liquid Aminos
(or soy sauce) (24 grams)
• 1 tablespoon creamy peanut butter (or
another nut or seed butter) (16 grams)
• 1⁄4 cup whole wheat pastry flour (or
1 Patty: gluten free flour of your choice) (48
Calories: 190 grams)
Protein: 16.6 grams • 1 tablespoon nutritional yeast
Carbs: 24.2 grams
Fat: 3 grams

Directions for TVP Burgers:

1. Place the water into a bowl and add the oregano, basil, parsley flakes, onion, garlic
granules (or powders), and mustard powder with the oats and TVP chunks, and mix
well.
2. Add the ketchup and soy sauce to the mixture and let rest for 5 minutes so the TVP can
soak up the flavors.
3. Add the nut/seed butter and incorporate.
4. Add the whole-wheat pastry flour and nutritional yeast and mix thoroughly.
5. Form 4 flat patties by hand.
6. Put a skillet on medium heat and add a light coating of high-smoke point oil like
coconut or grape seed oil (preferably just a small spray of oil) and cook each patty for
about 5-8 minutes on each side or until golden brown.