Mexican

Burger - Southwestern High protein vegan is for Dinner.

Burger - Southwestern High protein vegan takes 90 minutes to prepare.

Burger - Southwestern High protein vegan takes 35 minutes to cook.

Burger - Southwestern High protein vegan makes 12 servings.

The ingredients for Burger - Southwestern High protein vegan are:

2 cups TVP
6 Tbsp taco seasoning
2 cups vegetable broth
1/2 cup oil
4 cups cooked pinto beans (2 15-oz cans)
2 bunches fresh cilantro leaves
4 cups vital wheat gluten
1 1/2 cups nondairy sour cream

Here is how you make Burger - Southwestern High protein vegan:

Heat vegie broth to boiling point and in a very large bowl, pour over the TVP. Cover and let stand 10 minutes.In food processor, using the small bowl, whirl the oil and cilantro, adding the leaves in small batches. Add this, along with taco seasoning and beans to the presoaked TVP and stir in.Add the wheat gluten one cup at a time, mixing with your hands. Once thoroughly mixed, add the sour cream and mix again using your hand.Set oven for 350 degrees. Shape dough into 12 burgers and set on oiled cookie sheets. Bake 20 minutes, then turn burgers (at this stage be careful not to break them) and bake 15 minutes more.Great served with all taco fixin's. Skip the bun for a low carb meal.Serving Size: makes 12 very large burgersNumber of Servings: 12Recipe submitted by SparkPeople user BROOM00.

The nutritional information for Burger - Southwestern High protein vegan is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 364.3

• Total Fat: 14.8 g
• Cholesterol: 0.0 mg
• Sodium: 550.6 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 9.7 g
• Protein: 30.7 g

Burger - Southwestern High protein vegan is Mexican cuisine.

The dietary needs meet for Burger - Southwestern High protein vegan is Vegan