Ingredients

• 1 cup TVP® (Textured Vegetable Protein)
• 3/4 cup Water (boiling hot)
• 1/4 cup Ketchup
• 1/2 tsp Oregano, Mediterranean ground
• 1/4 cup Carrots grated
• 1 Tbsp Parsley Flakes dried
• 1/2 tsp Marjoram ground
• 1/4 cup Celery finely chopped
• 1/2 cup Vital Wheat Gluten
• 1 tsp Sea Salt
• 1/2 tsp Garlic Powder
• 2 Tbsp Green Onion finely chopped
• 1 Tbsp Vegetable Oil

Instructions

1. In a medium-sized mixing bowl, combine boiling water with TVP®, ketchup, sea salt and herbs. Let stand for 10 minutes, then mix in grated carrot, chopped celery, chopped green onion and parsley flakes. Mix in oil and vital wheat gluten flour to make a firm mixture.
2. Scoop a packed 1/2 cup of the mixture and shape into a patty. Repeat until you have four patties. Place patties on a greased baking sheet at bake at 350°F for 30 minutes, flipping burger after 15 minutes. Serve with traditional toppings or fresh sautéed mushrooms to make "mushroom burgers."
3. *Use tomato sauce instead of ketchup for a lower sugar option.