2 cups dried textured vegetable protein (TVP)
granules (not chunks; available at health food stores)
1 3/4 cups boiling water
1 small onion, finely chopped
3/4 teaspoon finely chopped fresh garlic or garlic powder
1/2 teaspoon black pepper
3/4 teaspoon salt
1 tablespoon tamari or soy sauce
2 tablespoons ketchup
1/4 teaspoon chili powder
1/2 teaspoon cumin
3/4 teaspoon dried oregano
1 1/2 tablespoons dried parsley
1/2 cup flour
2 to 3 tablespoons vegetable or olive oil
Place textured vegetable protein in a bowl, add water, and let soak for 10 minutes.
Add onion, garlic and all seasonings to textured vegetable protein and mix together. Add flour and mix well. Shape into burgers. Heat oil in a skillet until very hot and pan-fry burgers until golden brown on each side, about 10 minutes total.
Teriyaki burgers: Substitute 2 tablespoons teriyaki sauce for ketchup.
Sunflower burgers: Add one-fourth cup sunflower seeds.
Sesame burgers: Add 2 teaspoons dark sesame oil and 3 tablespoons sesame seeds.
Dijon burgers: Add 1 or 2 tablespoons Dijon-style mustard.
Salsa burgers: Substitute salsa for ketchup and add 1 to 2 teaspoons hot sauce.
For veggie meatballs: Shape the mixture into balls instead of patties and cook as directed above.