TVP Burger Bowl

A vegan burger bowl packed with flavour and texture, where well-seasoned TVP stands in beautifully for ground meat. Nourishing, protein-rich and perfect for a simple, quick, satisfying meal, with no compromise on taste!

Prep10 min
Cook20 min
Total30 min
Servings2

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The ingredients

Scale the recipe

2 servings

Sweet potato fries

1 large sweet potato, cut into sticks
1 tsp oil
Salt and pepper, to taste

TVP burger "meat"◦ 1 tsp oil

1 tsp oil◦ 1/4 onion, finely chopped
1 tbsp minced garlic
1 cup textured vegetable protein (TVP), dry
1 cup low-sodium vegetable broth
1 tbsp reduced-sodium soy sauce or reduced-sodium tamari
1 tbsp ketchup
1 tbsp steak spice
1 tbsp dried parsley
3/4 tsp smoked paprika
1/4 tsp cumin
1/4 tsp ground black pepper

Chipotle sauce

2 tbsp plain vegan yogurt (or plain Greek yogurt 0-2% M.F.)
2 tbsp mayonnaise
1 tbsp water
1 tsp chipotle hot sauce
1 tsp paprika
1 tsp vinegar

Salad

4 cups lettuce, roughly chopped
2 medium tomatoes, chopped
1/2 cup pickles, chopped
1/4 onion, sliced into rings

The method

Preheat the oven to 400°F (204°C).
On a small baking sheet, arrange the sweet potatoes. Drizzle with a bit of oil, then season with salt and pepper. Toss well to coat. Bake in the centre of the oven for about 20 minutes.
In a lightly oiled medium skillet, sauté the onion and garlic for 1 minute. Add the TVP, water and spices. Bring to a boil, then simmer for 5 to 10 minutes. Set aside.
In a bowl, mix all the ingredients for the chipotle sauce. Set aside.
Divide between 2 large bowls: 2 cups lettuce, 1 tomato, 1/2 cup pickles and half the onion rings. Add half the sweet potatoes, half the TVP, and drizzle with the chipotle sauce.