Savory Plant-Based Burger & Meatball Mix
Elevate your plant-based meals with this versatile Savory Plant-Based Burger & Meatball Mix. Perfectly crafted from textured vegetable protein and ground sunflower seeds, this flavorful recipe offers an excellent meat alternative for vegans and vegetarians alike. Packed with nutritious ingredients like carrots and nutritious herbs, it can effortlessly replace traditional burgers in any recipe or transform into delectable meatballs for pasta dishes. Ideal for grilling, baking, or frying, this mix stands out in taste and texture, ensuring satisfaction with every bite. Serve it on a whole wheat bun topped with your favorite condiments, or hearty marinara sauce with pasta for a comforting meal that both vegans and non-vegans will love.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
textured vegetable protein
1 cup (dried, soaked in water)
water
1 cup (for soaking)
ground sunflower seeds
3/4 cup (finely ground)
carrot
1/4 cup (finely chopped or grated)
fresh breadcrumbs
1 cup (homemade or store-bought)
garlic powder
1/2 teaspoon
onion
1/4 cup (minced)
sweet basil
1 teaspoon (dried)
oregano
1/2 teaspoon (dried)
soy sauce or Braggs liquid aminos
2 tablespoons
soymilk
3/4 cup
liquid smoke
1/2 teaspoon
Instructions
1
In a mixing bowl, combine the textured vegetable protein and water. Let it sit for about 10 minutes to allow the protein to absorb the water and soften.
2
Add in the ground sunflower seeds, finely chopped or grated carrot, fresh breadcrumbs, garlic powder, minced onion, sweet basil, oregano, soy sauce, soymilk, and liquid smoke to the hydrated protein.
3
Mix all ingredients thoroughly until well combined, ensuring an even distribution of each component.
4
For burgers, use a large ice cream scoop to portion out the mixture into 6 equal patties. Alternatively, divide the mixture by hand into equal portions.
5
To cook the patties, either fry them in a skillet over medium heat until golden brown on both sides or place them on a greased baking sheet and bake in a preheated oven at 350°F (175°C) for 20-30 minutes, turning once halfway through. Be careful not to over-bake to avoid drying them out.
6
For added flavor, brush the patties with BBQ sauce during the last 5 minutes of cooking.
7
To create meatballs, use your hands or a small ice cream-type scoop to form the mixture into bite-sized balls and place on a greased baking sheet. Bake at 350°F (175°C) for about 20 minutes.
8
Serve the patties on whole wheat buns with lettuce, tomatoes, onions, pickles, or however you prefer. For meatballs, enjoy them with your favorite spaghetti sauce and pasta.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein source?
Textured vegetable protein (TVP) is the primary base for this recipe.
How many burger patties does this recipe make?
This recipe yields 6 equal-sized burger patties.
How long do I need to soak the TVP?
You should soak the textured vegetable protein in water for about 10 minutes to allow it to soften.
Can I bake these burgers instead of frying them?
Yes, you can bake them at 350 degrees Fahrenheit (175 degrees Celsius) for 20 to 30 minutes on a greased baking sheet.
How do I prepare the meatballs?
Form the mixture into bite-sized balls and bake them at 350 degrees Fahrenheit for approximately 20 minutes.
What oven temperature is required?
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) for both burgers and meatballs.
Can I use soy sauce alternatives?
Yes, you can use Braggs liquid aminos as a substitute for soy sauce in this recipe.
How do I prevent the burgers from drying out?
To avoid drying them out, be careful not to over-bake them during the suggested cooking window.
What herbs are used for seasoning?
The recipe uses a combination of dried sweet basil and dried oregano.
Is there a specific milk recommended?
The recipe calls for 3/4 cup of soymilk to help bind the ingredients.
How do I portion the burgers evenly?
Use a large ice cream scoop to portion the mixture into 6 equal patties.
Can I add extra flavor while cooking?
Yes, you can brush the patties with BBQ sauce during the last 5 minutes of cooking for added flavor.
What provides the smoky flavor?
Liquid smoke is added to provide a savory, smoky taste to the mix.
What type of sunflower seeds should I use?
Use 3/4 cup of finely ground sunflower seeds for the best texture.
How should the carrots be prepared?
The carrots should be finely chopped or grated before being added to the mixture.
Can these be cooked on a grill?
Yes, they are ideal for grilling, as well as baking or frying in a skillet.
Are these burgers suitable for vegans?
Yes, this is a 100 percent plant-based and vegan-friendly recipe.
What is the recommended serving suggestion for burgers?
Serve them on whole wheat buns with lettuce, tomatoes, onions, and pickles.
How should the meatballs be served?
They are delicious served with your favorite spaghetti sauce and pasta.
Do I need to turn the patties while baking?
Yes, you should turn the patties once halfway through the baking process for even cooking.
What kind of breadcrumbs are needed?
You can use 1 cup of fresh breadcrumbs, either homemade or store-bought.
How much garlic powder is in the mix?
The recipe requires 1/2 teaspoon of garlic powder for seasoning.
How much onion is used?
Use 1/4 cup of minced onion for this recipe.
Can I fry the patties in a skillet?
Yes, fry them over medium heat until they are golden brown on both sides.
Is this recipe easy to follow?
Yes, it is categorized as an easy and satisfying plant-based recipe.
How much TVP and water is needed?
Use 1 cup of textured vegetable protein and 1 cup of water for the initial soaking.
Can I use a small scoop for meatballs?
Yes, a small ice cream-type scoop helps form perfectly sized bite-sized balls.
What type of buns are suggested?
Whole wheat buns are recommended for a healthy and hearty serving option.
Does this recipe contain cholesterol?
No, this plant-based recipe is naturally cholesterol-free.
What is the texture of the patties like?
The combination of TVP and ground sunflower seeds ensures a satisfying, meat-like texture.