Step 1

Rehydrate the TVP in the vegan beef broth (or veggie broth) for about 10 minutes.

Step 2

While the TVP rehydrates, add everything but the flour and breadcrumbs to a bowl and stir to combine (you can also use clean hands to mix it) to make the marinade mixture.

Step 3

Once TVP is rehydrated, add the marinade mixture to the TVP and combine with clean hands or a spoon / spatula. Add in the flour and breadcrumbs, and combine once again.

Step 4

A quick note on bread crumbs, I recommend using finer bread crumbs over Panko. Start with 1/4 - 1/2 cup worth and add more as needed.

Step 5

The mixture should come together easily and form a big meatball. You can make a quick patty and toss it from hand to hand to make sure it won't fall apart.

Step 6

You can also make a slider patty and fry it up to test out the seasoning if you wish, and then adjust as needed after tasting.

Step 7

Form patties to preferred size, I recommend 2 oz. for a thin smash style patty. 4 oz. for a normal sized patty.

Step 8

To cook, simply get a pan up to medium heat, add some oil and cook on each side for about 3-4 minutes or until nicely browned. Season as you like! When you flip the patty, add a slice of vegan cheese, then a little water to the pan. Cover to steam and melt the cheese, and then load up a bun with all the fixings!