Western New York vegans can buy vegan burgers in the freezer section at Wegmans, Tops Markets or Budwey’s Markets, but they can be expensive and not at all tasty. Vegans can be sensitive to gentically modified soybeans, and some manufacturers of veggie burgers use genetically modified soybeans. Morningstar veggie burgers may also contain a harmful neurotoxin.
Click HERE to find out what TVP is and how to use it in your vegan cooking
Click HERE to find out what nutritional yeast is and why it’s important to your vegan diet
Instead of buying pre-made veggie burgers, make your own ‘meaty’ vegan burgers.
Western New York shoppers can find TVP and nutritional yeast in the bulk section at the Lexington Co-op. You can also find vegan ketchup and vegan Worcestershire sauce at Lexington Co-op.
Local retailers for Western New York shoppers:
- Lexington Co-op, 807 Elmwood Ave., Buffalo (886-COOP)
- Budwey’s Markets (see website for the location nearest you)
- Tops Markets (see website for the location nearest you)
- Wegmans (see website for the location nearest you)
‘Meaty’ vegan burgers
- 2/3 cup dry TVP
- 2 cups hot vegetable broth (or make your own vegetable broth)
- 1/4 cup vegan ketchup (or make your own vegan ketchup)
- 1/4 cup vegan worcestershire sauce (or make your own vegan worcestershire sauce)
- 1/2 tsp. molasses
- 2 Tbsp. olive oil
- 1 tsp. smoked paprika (if you don’t have smoked paprika, use regular paprika)
- 1 tsp. onion powder
- 1/2 tsp. salt
- ground black pepper
- 2 Tbsp. nutritional yeast
- 6 Tbsp. unbleached whole wheat flour
- 1-1/2 cups vital wheat gluten
- In a large bowl, pour hot vegetable broth over dry TVP and let soften for 10 minutes. Add the remainder of the ingredients, except the vital wheat gluten, and stir to combine. Taste and adjust the seasonings if necessary. At this point the flavors will be stronger than the final burgers because you haven’t added the unseasoned vital wheat gluten yet.
- Stir in the vital wheat gluten. You should have a wet dough, similar to wet seitan dough.
- Let dough rest while you heat the oven to 350*F and line a 9×13 inch baking dish with parchment paper or spray with nonstick cooking spray.
- Form the dough into patties, place on the parchment-lined pan, and cover with foil. Bake covered for 30 minutes for full-sized burgers, or 20 minutes 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 lowish heat for 5 to 7 minutes per side.
- Yield: 20 sliders or 8 full-sized burgers
Follow Rachael Monaco, The Reluctant Vegan on Facebook. After a lifetime of eating meat, Rachael Monaco has realized the health benefits of meatless meals. She believes in a gradual and gentle approach to veganism.