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Mushroom TVP Burgers

Here are some versatile mushroom burgers that can be served with teriyaki sauce, barbecue sauce, brown gravy or on buns with ketchup and mustard. Baked, not fried!Mushroom TVP Burgers

Makes 8 large burgers.


  • 1 c TVP (textured soy protein) granules
  • 1 c boiling water
  • 2 Tbsp vegan Worcestershire sauce
  • 1 Tbsp olive oil
  • 1 c parsley, finely chopped
  • 4 c finely chopped mushrooms (about 12 ounces)
  • 1/2 c all purpose flour
  • 1 Tbsp paprika
  • 1 tsp thyme or sage
  • 1/2 tsp sea salt
  • 1/4 tsp pepper


  1. Stir together the TVP, boiling water, and Worcestershire sauce. Allow to stand 5 minutes.
  2. Preheat oven to 350 degrees F and oil a large baking sheet with the tablespoon of olive oil.
  3. In a large bowl, blend together the TVP mixture, parsley, mushrooms, flour, paprika, thyme, salt and pepper. Knead for about a minute until the mixture adheres together.
  4. Divide mixture into 8 and form each portion into a large burger shape. Place on the oiled baking sheet, evenly spaced apart.
  5. Bake 15 minutes. Flip each burger over, and bake another 15 minutes. Serve on buns or as a main entree with potatoes or rice.

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