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Classic TVP Burgers

Enjoy these burgers as you would a meat burger, with all of your favorite toppings. Don’t be afraid to experiment with spices to craft the burger of your dreams.


  • 1 cup textured vegetable protein
  • 1/4 cup rolled oats slightly chopped or blended (I use a spice grinder to break them up slightly)
  • 3 tablespoons nutritional yeast
  • 2 teaspoons italian seasoning
  • 1/2 tsp smoked paprika
  • 1 1/2 teaspoons salt
  • 3/4 cup hot water
  • 1 tablespoon tahini*
  • 1 tablespoon tomato paste
  • 1/2 teaspoon brown mustard
  • 2 tablespoons vegan Worcestershire sauce
  • 1/4 cup whole wheat flour

Fresh Broccoli Slaw

  • 2 pounds broccoli about 1 large head, cut into large florets
  • 4 ounces red onion (1/2 small onion), finely chopped
  • 1/2 cup chopped pecans
  • 2 tablespoons nonpareil capers
  • 1/2 cup vegan mayonnaise**
  • 2 tablespoons lemon juice
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon kosher salt plus more as needed
  • Freshly ground pepper to taste


To Prepare the TVP Burgers:

  • In a large bowl, mix the textured vegetable protein, oats, nutritional yeast, Italian seasoning, paprika, and salt. Add the hot water and mix carefully.
  • Stir in the tahini, tomato paste, brown mustard, and vegan Worcestershire sauce. Let the mixture stand for several minutes, or until most of the liquid has been absorbed.
  • Mix in the whole wheat flour. The mixture should come together and hold it's shape without being too sticky.
  • Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like grapeseed or canola oil and cook each patty for about 4-6 minutes on each side or until golden brown. I find that these burgers can go from perfectly cooked to burnt very quickly, so keep a close eye on them as they cook.
  • Serve on a toasted bun with your favorite toppings, or try my broccoli slaw below!

To Prepare the Broccoli Slaw:

  • Shred the broccoli in a food processor using the shredding disc. If you do not have a food processor, feel free to chop the broccoli finely by hand.
  • In a large bowl, combine the shredded broccoli, red onion, pecans, and capers.
  • In a smaller bowl, mix together the vegan mayonnaise, lemon juice, vinegar, and salt. Add pepper to taste.
  • Pour the mayonnaise mixture over the shredded broccoli and carefully stir to combine. Chill in the refrigerator for thirty minutes before serving.


*If you do not have tahini, you can use peanut butter and slightly reduce the amount of salt in your burgers. Leftovers can be stored in the refrigerator for up to one week.
**I typically purchase the vegan mayonnaise from Trader Joe's, but this one is another excellent option.
Broccoli slaw adapted from The Kitchn