Ingredients Jump to Instructions ↓

  1. 1 cup textured vegetable protein

  2. 1/4 cup quick-cooking rolled oats (NOT instant according to the cookbook)

  3. 1/2 teaspoon dried oregano

  4. 1/2 teaspoon dried basil , flakes

  5. 1/2 teaspoon dried parsley flakes

  6. 1/2 teaspoon onion , granules

  7. 1/2 teaspoon garlic granules

  8. 1/4 teaspoon mustard powder

  9. 3/4 cup water (almost-boiling)

  10. 2 tablespoons organic ketchup

  11. 2 tablespoons soy sauce (or tamari or Bragg's)

  12. 1 tablespoon creamy peanut butter (can also use tahini, or any other nut or seed butter)

  13. 1/4 cup whole-wheat pastry flour

  14. 1 tablespoon nutritional yeast

Instructions Jump to Ingredients ↑

  1. Place the water into a bowl and add the oregano, basil, parsley flakes, onion and garlic granules (or powders) 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 about 4-6 flat patties by hand (or about 8-10 if you want slider size!).

  6. Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like grapeseed, canola, or olive oil and cook each patty for about 5-8 minutes on each side or until golden brown. ?


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