Veggie Burgers


Main Dish
Veggie Burgers

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Recipe Data


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Servings and Ingredients

Serves 10
1 ⅓ c. TSP (textured soy protein)
⅞ c. boiling water
1 medium carrot
8 oz. mushrooms
1 medium onion
1 clove(s) garlic
1 (15 oz) can soybeans, drained and rinsed
1 tbsp. dried parsley
1 tbsp. Worcestershire sauce
1 ½ c. dry breadcrumbs
½ c. rolled oats


  1. Rehydrate textured soy protein by pouring boiling water over it. Set aside until ready to use.
  2. Finely chop carrot, mushrooms, onion and garlic, preferably in a food processor. Set aside.
  3. Mash soybeans very well in a food processor or by hand. Put in a large bowl.
  4. Mix in rehydrated TSP, chopped vegetable mixture, dried parsley, Worcestershire sauce, breadcrumbs and oats.
  5. Using 1/2 cup mixture at a time, form into patties. Brown on both sides in a nonstick skillet.

Nutrition facts


219 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 179mg
  • Total Carbohydrates: 28g
  • Protein: 19g

Recipe Source:

Iowa Soybean Promotion Board.