This simple, healthy interpretation of classic comfort food doesn’t disappoint and makes 12+ satisfying servings.
You can easily assemble this recipe with pantry items you can keep in your cupboards and a few staple sauces. Add mushrooms if you have them and your family doesn’t protest. Pair this with a side salad, a side of roasted vegetables, oven fries, or fresh fruit (for a lighter meal).
You can make this one for a large group or you’ll have leftovers for at least another meal or two. It makes 12+ half-cup servings
INGREDIENTS
- 1¼ cups hot water
- 1 tsp Marmite or vegetable bullion
- 1 cup textured vegetable protein (TVP). You can use a finer “ground” for this recipe. I use Bob’s Red Mill TVP for this.
- ⅛ tsp liquid smoke
- 1 tsp ground basil
- 1 tsp garlic powder
- 1 chopped red onion (sautéed)
- 8-10 ounces finely chopped sautéed Crimini mushrooms (optional)
- 1 tsp refined coconut oil
- 6 dashes of Maggi sauce
- 15 oz can kidney beans
- 15 ounce can corn
- 15 ounce can tomato sauce
- 15 ounce can diced tomatoes
- 10 ounce can Rotel
- 1½ TBSP brown sugar
- TBSP ketchup
- 2 tsp BBQ sauce
- 1 tsp yellow mustard
- 1 tsp A1 sauce
- 2 TBSP nutritional yeast
- 1 tsp black vinegar
- ½ tsp black pepper
- ½ tsp celery salt
- ½ tsp salt
- 12+ vegan hamburger buns
DIRECTIONS
- Heat 1¼ cups hot water in the microwave
- Dissolve Maramite in the hot water
- Add dissolved Marmite to a bowl with the TVP, add the next three ingredients through garlic powder, and soak for 10-15 minutes
- Chop onions and mushrooms (if you choose to add mushrooms)
- Fry the onions and mushrooms, dashing with Maggi sauce
- When onions and mushrooms are lightly caramelized, add TVP and sauté until lightly browned
- In a larger pan add the onions, mushrooms, and canned items through the Rotel
- Add remaining ingredients and stir
- Scoop ½ cup of mixture onto one hamburger bun per serving and serve
- Enjoy!