Step 1

Boil water in a kettle and add veggie stock or bring veggie broth to boil. Take a heat-resisting bowl or saucepan and soak TVP in the hot veggie broth for 10 minutes.

Step 2

When the time is up, squeeze the liquid out with your hands. As a result, you need to have moist, soft “minced meat”.

Step 3

While you wait for the TVP to get ready, peel and chop onion and garlic. Take a frying pan or skillet and pre-heat to medium heat. Add a dash of olive oil (1 Tbsp) and the finely chopped onion and garlic. Cook onion and garlic until tender, but opaque, yellow and not caramelized.

Step 4

Add sauteed onion and garlic, canned drained black beans, tomato paste, and all spices (smoked sweet paprika, Worcestershire sauce (vegan and gluten-free), dried oregano, dried basil, ground cumin, balsamic vinegar, olive oil, salt and black pepper) to a food processor and blend until chunky.

Step 5

Then add soaked TVP and pulse for a couple of times. You don’t want to lose the ground beef-like texture the TVP has, but you need to chop them a bit to make sure the burger patties hold together.

Step 6

Take a mixing bowl and add the chopped mixture from the food processor. Add rice flour and tapioca starch and mix with a spatula.

Step 7

Take 2-3 Tbsp of mixture and roll a ball with your hands. Flatten it out between your palms. We went as thin as 0.5 inch (approx. 1 cm).

Step 8

Take a non-stick frying pan or skillet. Heat over low/medium heat with a bit of olive oil. Cook both sides for 5 minutes.