tvp recipes

If you’re looking for a fun, hearty, and meatless recipe for dinner tonight, you’ve landed on the right page. We LOVE these Vegan Sloppy Joes served on a big fluffy roll with oven-baked potato wedges or BBQ chips. The mix is easy to make with a TVP base as our meat alternative and no lentils! And the spicy / sweet sloppy joe sauce will have everyone clamoring for seconds.

Vegan Sloppy Joes

tomatoes

ketchup

Worcestershire sauce

Tbsp Gravy Master

Tbsp chili powder

soy sauce

garlic powder

cayenne pepper

salt

vegetable oil

small diced white or yellow onion

green pepper

Textured Vegetable Protein

jalapeno peppers, finely minced

garlic,

water

Hamburger rolls

MAKE THE BLENDED TOMATO MIX: Add all the...

MAKE THE BLENDED TOMATO MIX: Add all the mix ingredients to a small blender or food processor. Blend until smooth and set aside.

SAUTE THE VEGGIES: In a large saute pan...

SAUTE THE VEGGIES: In a large saute pan or pot, heat the oil on medium high heat and saute the onions and green pepper together in the oil for 3-5 minutes. They should be soft and fragrant, but not charred or dry. Add TVP, jalapeno, and garlic. Sautee another 2-3 minutes, stirring often to combine well.

SIMMER IT: Add the blended tomato mixture and...

SIMMER IT: Add the blended tomato mixture and 3 cups of hot water to the TVP. Stir well. Then, turn the heat to medium-low and allow the mixture to simmer for about 15-20 minutes uncovered, stirring often to avoid burning. You can add more water if needed, but be sure not to let it get too “soupy”. You want a nice thick crumbly texture.

SERVE/STORE: Serve on a big roll with a...

SERVE/STORE: Serve on a big roll with a side of potato wedges or BBQ potato chips! Store leftover Sloppy Joe mix in an air-tight container in the fridge for 5-7 days or the freezer for up to 8 weeks. 

Vegan TVP chili is a hearty and healthy recipe that is perfect for a weeknight dinner. This vegetarian chili recipe uses textured vegetable protein (TVP), which is a budget-friendly and high-protein meat alternative that gives this chili a meaty texture. Meal prep and freezer friendly! 

Meaty Vegan TVP Chili

white onion, diced

rib celery, chopped

carrots, chopped

garlic cloves,

chili powder

cumin

onion powder

cayenne (optional,

black pepper

TVP (textured vegetable protein)

(15 oz) can black beans,

kidney beans, drained and rinsed

(28 oz) can diced or crushed tomatoes

vegan beef flavored broth (sub vegetable broth)

Heat up a splash of water or oil in a large pot over medium heat. Sauté the onion, celery, carrots for 7-8 minutes until the onions are translucent.

Add the minced garlic and all the spices, and cook for an additional 60 seconds. 

Reduce the heat to medium low. Add in the dry TVP, black beans, kidney beans, tomatoes, and broth. Cover and simmer for 35-40 minutes, until the vegetables are cooked to your preference.

Taste the chili and adjust the spices if needed. Enjoy on it&#8217;s own, or top with vegan cheese, sour cream, green onions, and lime wedges. 

I found this recipe while searching for chili made with TVP (first time using it - I bought Anthony's brand TVP, which I was very pleased with) and it turned out beautifully! I doubled it and used 1 can crushed &amp; 1 can diced tomatoes. Followed the recipe as written and it's soo good. I'll definitely be making this again! Thank you!

These air fryer veggies burgers are full of fiber and protein and are a breeze to make! Just mix together the pantry-friendly ingredients in a bowl, form into patties, and air fry OR bake. Gluten-free and oil-free options. Oven instructions included.

Homemade Air Fryer Veggie Burgers

black beans

nutritional yeast

soy sauce (or tamari for GF)

apple cider vinegar

oil, optional (or smooth raw almond butter)

sriracha hot sauce (or ketchup or BBQ sauce)

smoked paprika

parsley,

oregano

vital wheat gluten

Preheat

Preheat air fryer to 350 degrees F or oven to 370 degrees F.

Soak

Combine TVP and hot water in a bowl and stir well.

In a mixing bowl, mash the beans with a fork. Add the hydrated TVP and all remaining ingredients except the flour/vital wheat gluten. Stir to combine.

Combine

Add the vital wheat gluten/flour to the bowl and stir. Now use your hands to make sure everything is well incorporated. Lightly knead and mix for 30 seconds or so, to develop the gluten.

Shape

Form the mixture into a rectangle and divide evenly into 4 pieces. Shape each piece into a patty about ⅝-inch thick. Note: flatter/thinner burgers will be firmer and more dry; slightly thicker patties will be softer and more moist inside. We like them both ways!

Airfry

Air fry for 11 to 13 minutes, flipping at the halfway point. The burgers are done when firm, crisp around the edges, and piping hot in the center.

Bake

Or to bake in the oven, place the patties on a parchment-lined baking sheet. Bake for 21 to 23 minutes or until piping hot and firm.

Serve

Let cool for a few minutes then serve on a bun or in a grain bowl or salad.

Absolutely best vegan burgers ever! So glad I found your site.  Only thing I did different is I added some rehydrated corn that needed to be used. The recipe is perfect as written and is the only one I will use going forward.

I had to use plain flour as I couldn't find vital wheat gluten or gluten free flour at my local shop. The burgers came out bland, I fried them on either side and baked them in the oven. Does using the gluten free flour have a big impact on the flavour?? 
I also think next time i'll use far less wet ingredients as I found I had to add a lot of flour to combine the ingredients and also some liquid aminos and bbq sauce to bump up the flavour.

I made the mix on Sunday this week and then made the patties and froze them. Then today I cooked three patties. Mine came out flatter I think because I didn't dry off the black beans after I cooked them and then I doubled the recipe and it made 9 of them not 8. I have a burger press kit. I used the middle form. I fried one and then put two in a microwave unit which is metal and specifically designed to be used int eh microwave to try the air fry method. They came out moist in each instance but the flavor!!! WOW!!! Amazing! I have tried the commercial vegan burgers and they have way too much salt for me as a person with high blood pressure. This recipe is amazing! I had one today!

Awesome taste! And excellent the first night for dinner. 
 How do you reheat them? I microwaved the next day and came out thought as nails.

These were good! I didn't have tvp so I cooked 1/4 cup of pot barley which made about 3/4 cup cooked barley. I also added 1/4 cup sunflower seeds. I used black beans, ketchup snd 1T nutritional yeast and all spices. Used rice wine vinegar. Didn't use parsley. Used all purpose flour. The pot barley and seeds gave it more burger like texture. I baked them and they held together well. I hope you post more burger recipes as I'd like to try them!

I have been experimenting with so many veggie burgers and have yet to find anything my family likes, until now.  These burgers are excellent!!  The only thing I substituted was some liquid smoke for the smoked paprika since I didn’t have any.  The flavor is soooo good!!  I did find them to be a bit dry for my taste and think I may try adding some chopped up mushrooms next time to see if it adds a little moisture, or maybe some shredded zucchini.  But overall, I found this to be an excellent recipe, I will definitely be making lots of these!!  Thank you!

These are a game changer! So good. I don’t think I’ll need buy impossible/beyond burgers. Can’t wait to try meatballs for spaghetti. 

Thanks for the recipe.

OMGoodness!  I am new to plant-based/vegan cooking, so I am just learning the products and techniques.  I've tried other "burger" recipes that made some tasty sandwiches--but they were not *burgers.* These are Burgers! Thank You!

Love this veggie burger!  I had just enough TVP to double the recipe for meal prep, and I’m so glad I did.  I did not use air fryer, but used convection setting on my regular oven.  Came out perfect!

Lori, huge compliment on these burgers! I've tried many veggie burger recipes over the years and never made a recipe more than once because they were just ok, not bad but also not great, so I kept looking for THE perfect one and I finally found it here on your website. I love the addition of TVP granules and making them in the air fryer gives them the perfect texture. My husband and two teen sons say thank you : )

Made these tonight and they were AWESOME! Omnivore husband couldn’t stop raving about them and ended up eating two! I also used soy curl bits in place of TVP. Great flavor, super easy, and one bowl (thank you for making an amazing veggie burger that doesn’t require dragging out the food processor) - making them in the air fryer is a huge bonus too since they’re ready in a flash. Will definitely be adding these to my rotation! Thanks for all the super recipes :-)

So, I made these tonight!  I was going to make in the air fryer and then realized that is where my fries will be cooking, so had to make in the oven, lol.  I used soy curl tiny pieces instead of TVP.  I put a whole can of beans by mistake, but it didn't seem to be an issue.  Maybe because it was soy curls instead of TVP?  Not sure, but consistency felt right when I was forming them, so went ahead and baked them.  They turned out perfect!  These burgers don't fall apart, that is for sure!  I bet they have more protein in them than beef!

These vegan TVP tacos are full of flavor and easy to prepare! High-protein, low-fat TVP (textured vegetable protein) is generously seasoned and sauteed with onion, garlic, and jalapeno. Serve with your favorite toppings for delicious vegan tacos even meat-eaters will love! Nut-free, gluten-free, oil-free option. Ready in 20 minutes.Yield: approx. 4 cups

Easy TVP Tacos

oil, optional (Omit for oil-free.)

onion,

jalapeno,

Tablespoon chili powder

¼ cups TVP (textured vegetable protein)

vegetable broth

Tablespoons tamari (GF) or soy sauce

lime

salt and pepper

corn tortillas

avocado

salsa or pico de gallo

corn salsa (tap for recipe)

queso fresco (tap for recipe)

Saute

Preheat a large saute pan over medium heat. Add the oil, if using, onion, and jalapeno. Stirring occasionally, cook for 5 minutes or until translucent. Add the garlic, and cook for 1 minute.

Season

Next, add the seasonings: 1 Tbsp chili powder, 1 tsp each cumin, oregano, and smoked paprika, and a pinch of salt and pepper. Stir well and cook for about 30 seconds.

Add the TVP, broth, and 1 Tbsp tamari. Stir to combine. Cook for 3 to 4 minutes or until the TVP is piping hot. Stir in a couple of spoonfuls of salsa or a generous squeeze of lime. Taste for seasoning, adding more tamari, salt, and/or pepper, if desired.

Serve warm with your favorite taco fixings.

Made this for the first time this week, and it was delicious! I am definitely adding this to our permanent rotation!

So flavorful and easy. Will make many times over I’m certain. Looking forward to using this TVP ground in chile rellenos and tamales too. Thanks!

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Vegan Sloppy Joes

Meaty Vegan TVP Chili

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Top 4 tvp recipes recipes from across the web

The most viewed tvp recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Sloppy Joes

Meaty Vegan TVP Chili

Homemade Air Fryer Veggie Burgers

Easy TVP Tacos

The most viewed tvp recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine