Please don’t let the sizable list of ingredients stop you from trying these. I worked a long time to create the flavor and textures in these patties, and I think you will love them. I have grilled them, fried them, baked them, and no matter which way I prepared them they came out perfect every time. To this day I can not find anything in stores that matches them. These are even good eaten on the plate and topped with some mushroom gravy, and with mashed potatoes on the side also slathered with the gravy. I love adding pea to the plate, and of course some green beans and a hot fresh yeast roll. This makes for an amazing meal.
2/3 cup tvp
2 cups hot prepared better than bullion no beef base or any rich vegetable broth
1/4 cup homemade or store-bought A1 Steak Sauce (Yes It’s Vegan)
1/4 cup vegan Worcestershire sauce
1/4 cup Bragg’ liquid Aminos
1 teaspoon liquid smoke
1 teaspoon marmite or Vegemite
1/2 teaspoon molasses
1/4 cup olive oil
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon beet root powder (for color and it adds flavor
ground black pepper
2 tablespoons nutritional yeast
6 tablespoons white whole wheat flour
6 tablespoons chickpea flour (It adds great texture)
1 1/2 cups vital wheat gluten
In a saucepan heat to boiling the marmite or vegemite, broth, A1 Steak sauce, onion powder, smoked paprika, olive oil, nutritional yeast, black pepper, Bragg’s liquid aminos and vegan Worcestershire sauce to a boil then take off heat.
In a large bowl, pour the still hot broth mixture over tvp and let soften for 10 minutes. Add the remainder of the ingredients, except the vital wheat gluten, and stir to combine. Now stir in the vital wheat gluten. You should have a wet seitan dough. Knead for a few minutes to build it’s meaty texture and to make sure everything melds perfectly.
Let dough rest while you heat the oven to 350 degrees and line a 9 x 13-inch baking dish with parchment paper. Form the dough into patties, place on the parchment-lined pan, and cover. Bake covered for thirty minutes for full-sized burgers, or twenty for slider-sized patties. At this point, either turn the patties, baste with barbecue sauce or olive oil and bake for 15 more minutes uncovered (or 10 for smaller patties), or grill on the charcoal grill for 5-7 minutes per side.
Makes 20 sliders or 8 full-sized burgers.
Note: If you want them to be smokier like they are fresh off of a charccoal burning grill, add 2 tsp of liquid smoke. MMm Mmmmm It’s All Good!