- 1 cup Textured vegetable protein (TVP)
- 1 Cup vegetable broth
- 1/ 2 cups of pea protein
- 1 can black beans, blended
- 2 tablespoon Potato starch
- ¼ cup of water
- 2 tablespoons beet powder
- 1 tablespoon Paprika
- 1 teaspoon garlic salt
- ½ tablespoon of nutritional yeast
- 1 teaspoon vinegar
- 1 teaspoon lemon juice
- 1 tablespoon molasses
- 1 teaspoon liquid smoke
- 3 tablespoons sesame Oil
- 3/4 cup of coconut oil, melted
- 2 tablespoons methylcellulose
- ¼ cup coconut oil, chilled and crumbled
Rehydrate the texturized vegetable protein by adding 1 cups of warm vegetable broth to 1 cup of the TVP. Let this sit for 5 minutes. Then fluff with a fork.
To a large bowl add in the pea protein, prepared tvp, blended black beans and spices.
To a separate small bowl Add in 2 tbsp of both and ¼ cup of room temp water to make a quick slurry. It is important that the water is room temp so the mixture will not clump. Add to the mixture. Then add beetroot, lemon juice, vinegar, liquid smoke and molasses.
Mix all ingredients together and set in the fridge to chill. At this point you have made a beyond meat substitute to add to chili, tacos casserole. If you are looking to bind this into a burger or meatloaf there are a couple extra ingredients needed.
Into a blender add ¾ cup coconut oil with 2 tbsp of methylcellulose and blend until you have a thick jell. Add this to the mixture and place in the fridge to chill for 10-20 minute.
Pour ¼ cup of coconut oil in a small dish and freeze for 10 minutes. Then chopping into chunks. his will resemble the beyond paddies that have those little bubbles of fat throughout.
Mix the coconut oil chunks into the crumble mixture working quickly so the oil stays solid.
Form into 3.5 oz burger . Make sure they are nice and compact so they do not crumble when you cook .
Since these are plant based and made gluten free they need to be cooked on a medium low heat. I am adding a little oil to the pan to keep it from sticking. If you are grilling just brush them with some sesame or olive oil.
Cook over medium low heat for 15 minute. Then turn up the heat to medium high and cook for about 3-5 minutes on each side until you see a dark brown sear .
If the burger crumbles when you flip just press in the sides. The sear should hold everything together.
I am topping mine with some vegan chipotle mayo ,homemade vegan cheddar and my favorite toppings. Serve with some fries or your favorite side and enjoy.
Pro Tip: If grilling let the paddies sit overnight to firm.
You can sub potato starch and rice flour with corn starch and the beet powder with beet juice.
Make sure the mixture is cool before adding in your coconut oil and mix with a spoon so that your hands do not melt the oil.
🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!
▢ 2 tablespoons granulated sugar
▢ 2 tablespoons butter , softened
▢ ¼ cup molasses
▢ ⅔ cup flour + pinch x.gum
▢ ¼ teaspoon baking soda
▢ ¼ teaspoon ground cinnamon
▢ ¼ teaspoon ground ginger
▢ ⅛ teaspoon ground cloves
▢ ⅛ teaspoon salt
▢ ¼ cup hot water
5” dish, 350f, 30min.
Char Siu Sauce
1 ½ tablespoons soy sauce
1 tablespoon vegan 'oyster' sauce
1 tablespoon hoisin sauce
1 tablespoon maple syrup
½ tablespoon sesame oil
⅛ teaspoon dark soy sauce* for color (optional)
⅓ cup water
For the Marinade
1 tablespoon vegan butter
2 cups of vegetable broth
1 teaspoon of Thyme
1 teaspoon Rosemary
1 teaspoon Sage
Salt and pepper to taste
For the Roast
1 (12 oz) can of jackfruit
2 cups of firm tofu (sub for a can of chickpeas if soy free)
1 1/2 cups of vegetable broth
2 tablespoons olive oil
1 tablespoon molasses
½ tablespoon liquid smoke
1 tablespoon celery salt
1 tablespoon garlic powder
2 tablespoons of kojac powder (Glucomannan)
2 cups pea protein
I tablespoon Cajun seasoning
I tablespoon black pepper
I tablespoon sesame seeds
In a large pot add vegan butter, broth and spices.
Drain and rinse the 1 can of jackfruit. Add to marinade then bring to a boil.
Turn down the heat and simmer for 10 minutes.
For the Roast:
Add the tofu (sub chickpeas), broth, oil, molasses, liquid smoke and seasoning to a blender and pulse until smooth.
Add in the jackfruit pieces and blitz to shred the pieces into the mixture. Next stir in the pea protein and mix to combine
The mixture should now form a wet dough. Wrap in foil and move to the fridge overnight or to the freezer for a hour this help the loaf bind and be firm enough to coat.
Once frim roll in the dry rub mixture to coat.
Wrap in the aluminum foil and Cook at 400 degrees for 75 minutes.
To slice oil a sharp or serrated knife and cut into desire thickness.
Serve on your favorite vegan cheese platter, in a sandwich or on its own and enjoy.
If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!
- 2 cups cooked navy beans
- 1 cup maple syrup
- 1/2 cup coconut oil, melted
- 2 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- Zest of one lemon
- 1 tsp vanilla
- 2 tsp agar powder
- 1 cup coconut cream
Blend until smooth.
Bring to a boil, simmer 5 minutes.
Pour into crust (nut, dates, coconut oil), chill until firm.
(Needs tweaking. Agar is expensive. Maybe tapioca starch? Arrowroot?)