(Modified version of the original recipe by "The Vegan Gym")
Ingredients:
1 cup textured vegetable protein (TVP) (94 grams)
1⁄4 cup quick-cooking rolled oats (NOT instant) (20 grams)
1⁄2 tsp dried oregano (or to taste)
1⁄2 tsp dried basil, flakes (or to taste)
1⁄2 tsp dried parsley, flakes (or to taste)
1⁄2 tsp onion granules or powder (or to taste)
1⁄2 tsp garlic granules or powder (or to taste)
1⁄4 tsp mustard powder (or to taste)
3⁄4 cup water (almost boiling)
2 tbsp organic ketchup (34 grams)
2 tbsp Bragg’s Liquid Aminos (or soy sauce) (24 grams)
1 tbsp creamy peanut butter (or another nut or seed butter) (16 grams)
1⁄4 cup whole wheat flour (48 grams)
1 tbsp nutritional yeast
Instructions:
Place the water into a bowl and add the oregano, basil, parsley flakes, onion, garlic granules (or powders), and mustard powder with the oats and TVP chunks, and mix well.
Add the ketchup and soy sauce to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.
Add the nut/seed butter and incorporate.
Add the whole-wheat flour and nutritional yeast, and mix thoroughly.
Form 4 flat patties by hand.
Put patties on an air fryer basket and air fry 350F for 10 mins.
Add to sandwich thins and top with low calorie condiments
Link to video where I make this recipe: https://youtu.be/QLzWlJApAdg
Download the printable PDF right here:
