Hamburguesas veganas de TVP ricas en proteínas

Ingredientes

• 1 tablespoon ground flaxseed
• 2 + 1/2 tablespoons water
• 1 cup TVP ((textured vegetable protein))
• 1 cup hot vegetable broth (low-sodium) (or water)
• 1/3 cup chickpea flour
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 2-3 tablespoons neutral vegetable oil

Preparación

1. 1

   Rehydrate the TVP: Place the TVP in a bowl and pour the hot vegetable broth over it. Let it soak for about 10 minutes.

2. 2

   Make flax egg: In a small bowl, mix the ground flaxseed with water and set aside to form a flax egg.

3. 3

   Drain the TVP: Once softened, strain the TVP and squeeze out any excess liquid with your hands so the mixture isn’t too wet.

4. 4

   Mix the burger mixture: In a bowl, combine the rehydrated TVP, chickpea flour, flax egg, tomato paste, soy sauce, salt, and spices. Mix well with a spoon or clean hands until evenly combined.

5. 5

   Shape the patties: Scoop about ⅓ cup of the mixture and form a patty with your hands, flattening it slightly. Repeat with the remaining mixture.

6. 6

   Cook the patties: Heat oil in a frying pan or skillet over medium heat. Cook the patties for about 2½–3 minutes per side, until golden brown and crispy.