Why toast the TVP before soaking it?

Toasting the TVP for 4-5 minutes until golden enhances its flavor and texture, adding a deeper, nuttier base to the burgers before it's rehydrated with boiling water.

What is asafoetida and why is it in this recipe?

Asafoetida is a pungent spice often used in Indian cooking as a substitute for onion and garlic. In this recipe, it contributes to the unique aromatic curry flavor profile of the veggie burgers.

Can I use a different oil for the homemade mayo?

The recipe specifies sunflower oil for the mayo, which provides a neutral base and helps achieve the desired consistency. While other neutral oils might work, using sunflower oil ensures the intended flavor and texture.

How do I ensure these veggie burgers are truly gluten-free?

This recipe is naturally gluten-free, using potatoes and TVP as the base, and corn flour as a binder. To ensure it remains gluten-free, always check that all your purchased spices and ingredients are certified gluten-free.

How should I store leftover Curry Spiced Veggie Burgers?

Store any cooked and cooled Curry Spiced Veggie Burgers in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently in a frying pan or oven until warmed through.

9 years ago

Curry Spiced Veggie Burgers
[Vegan, Gluten-Free]

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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Golden-brown Curry Spiced Veggie Burgers, shallow-fried and served on a bun with fresh toppings and a side of creamy homemade soy milk mayo.

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Discover more recipes with these ingredients

Curry Spiced Veggie Burgers [Vegan, Gluten-Free]

559

Dairy Free

Everyone loves a nice, tasty burger and these curry-spiced veggie burgers are no exception! Made from textured vegetable protein, a high-protein, low-fat meat substitute, and a wealth of warm and aromatic Indian spices, these burgers are seriously delicious. On top of that, they're easy to make and pair perfectly with... Read More

Ingredients You Need for Curry Spiced Veggie Burgers [Vegan, Gluten-Free]

For the Burgers:

4 medium red potatoes, peeled and chopped
1 cup textured vegetable protein (TVP)
1 tablespoon cumin seeds
1/2 teaspoon turmeric
6 heaped teaspoons corn flour
1 teaspoons fresh ginger, finely grated
2 teaspoons asafoetida
1 tablespoon garam masala
1 green chili, deseeded and finely chopped
1/2 teaspoon chili flakes
A pinch salt and pepper
1 tablespoon light olive oil, for shallow frying

For the Mayo:

1 cup sunflower oil
2 teaspoons apple cider vinegar
1/2 cup unsweetened soy milk
A pinch of salt

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How to Prepare Curry Spiced Veggie Burgers [Vegan, Gluten-Free]

Preheat oven to 320°F. Line a baking tray with baking paper and spread the TVP over the sheet. Toast the TVP for 4-5 minutes until golden.
When cool, place the toasted TVP into a bowl and cover with boiling water. Leave to soak for about 5-10 minutes.
Peel, wash and chop the potatoes and boil until soft. Once the potatoes have softened, drain and mash until smooth and place into a large mixing bowl.
Thoroughly drain the water from the TVP. A good tip is to squeeze out the water using the back of a spoon whilst it's in the colander. Place in the mixing bowl with the potato.
Lightly Toast the cumin seeds in a skillet — this helps to bring out the aromatic flavor. This will take around a minute on a low heat.
Place the cumin seeds into the Mixing bowl along with the turmeric, corn flour, ginger, asafoetida, garam masala, green chili, chili flakes, salt, and pepper. Using a wooden spoon, mix the ingredients together until fully combined.
Using clean hands, form the mixture into 1-inch thick patties. Heat the oil in a frying pan, then add in the patties. Shallow fry for about 4 minutes on each side until fully cooked and golden brown.
Combine all mayo ingredients in a blender. After about 2 minutes, it will thicken up. Serve with burgers and toppings of choice.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.