These easy high protein vegan burgers will be your new favorite. Thick and hearty veggie burgers will wow any skeptic.
Many times people say they don’t want to go vegan because they will miss out on protein. These high protein vegan burgers prove that’s simply not the case.
The average hamburger patty has around 15g of protein inside. These high protein veggie burgers have 24g.
They are made up of all plant based ingredients that are easy to make and use without any animal products actually being used.
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What ingredients do I need to make high protein vegan burgers?
Surprisingly, most of the ingredients that you need are spices and seasonings.
Full amounts listed in the printable recipe card below.
The ingredients that you will need to pull are:
- cooked brown rice
- TVP crumbles
- vegetable stock
- tapioca starch
- olive oil
- onion powder
- garlic powder
- smoked paprika
- vegan Worcestershire sauce
- nutritional yeast
- soy sauce
- beets grated
- sea salt (optional)
- black pepper
- vital wheat gluten (or oat flour or bread crumbs)
What is TVP crumbles?
TVP, or textured vegetable protein, is a soy byproduct that has no fat or cholesterol. It resembles ground meat when rehydrated, making it the perfect substitute in these vegan burgers.
What can I substitute for tapioca starch?
If you don’t have tapioca starch, you could sub for cornstarch or arrowroot powder. However, the texture will be slightly different than our original recipe.
Therefore, we encourage the use of the recipe as written.
Can I use any type of rice?
We use brown rice. It holds up and soaks better.
However, any rice will theoretically work. You could even use minute rice to make things go faster.
It is best to use day old or cooled rice as that also soaks up and holds better when making a recipe like this.
How do I make high protein vegan burgers?
The first thing you are going to do is soak your TVP crumbles in vegetable stock and if you don’t have pre-cooked rice, you will want to make that as well.
Once you have those two things, you are going to add everything into a food processor. Pulse and then blend, scraping down the sides as needed.
Tip: We use a 7 cup processor and have found it easier to add half the rice and TVP, then the rest of the ingredients, then the remaining rice and TVP. This helps ensure the ingredients are well combined since it fills it pretty full.
Once blended well, remove the center of the food processor and form 6 equal size patties.
To a skillet over medium heat, add a small amount of oil and then cook the burgers 3-4 minutes on each side until a nice sear has developed and the internal temperature reaches 165 degrees.
Repeat until all burgers have been cooked, then serve on buns or lettuce wraps with your favorite burger toppings and sauces.
Can I make high protein vegan burgers Top 8 Allergen Free?
A main component of this dish is TVP crumbles which is soy based. We don’t have a swap for that in this burger, but encourage you to check out our other burgers before for ideas.
The vital wheat gluten can be subbed for oat flour if needed.
The Worcestershire sauce has gluten and soy. You could also purchase a gluten free version of the worcestershire sauce.
As far as the soy, I haven’t yet found a vegan version that you can buy that doesn’t contain soy; however, you could make your own homemade worcestershire sauce, like this one, and replace the soy sauce with a no soy soy free sauce.
How long are high protein vegan burgers good for?
These burgers will last in an air tight container in the fridge for up to 5 days.
Can high protein vegan burgers be frozen?
Yes. Flash freeze them on a baking sheet and then you can move them from there to a freezer safe container or bag. Thaw overnight when ready to use. Best if consumed with 6 months.
What other vegan burgers ideas could I make?
If you are looking for other vegan burger recipes to try, then we think you should check out these:
Also, a few other ideas you may be interested in are:
Pin these high protein vegan for later:
The Best High Protein Vegan Burgers
- 2 cups cooked brown rice (1 cup uncooked yields 3 cups cooked; cook in vegetable stock preferred)
- 2 cups TVP crumbles
- 1 3/4 cups boiling vegetable stock (could sub for boiling water)
- 1/4 cup vital wheat gluten (can sub oat flour or bread crumbs – see post notes)
- 1/4 cup +1 tbsp tapioca starch (see post about subbing cornstarch)
- 3 cloves garlic, minced
- 1 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 1/2 tsp sea salt (optional)
- 1/2 tsp black pepper
- 2 tbsp grated beets (raw or roasted)
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tsp vegan Worcestershire sauce
- Soak TVP crumbles in boiling vegetable stock. Let soak for 5-10 minutes. *If you don't have pre-cooked rice, make that as well.
- Once TVP crumbles are rice are ready, add everything into a food processor. Pulse and then blend, scraping down the sides as needed. Tip: We use a 7 cup processor and have found it easier to add half the rice and TVP, then the rest of the ingredients, then the remaining rice and TVP. This helps ensure the ingredients are well combined since it fills it pretty full.
- Once blended well, remove the center of the food processor and form 6 equal size patties.
- To a skillet* over medium heat, add a small amount of oil and then cook the burgers 3-4 minutes on each side until a nice sear has developed and the internal temperature reaches 165 degrees.
- Repeat until all burgers have been cooked, then serve on buns or lettuce wraps with your favorite burger toppings and sauces.
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