My daughter made TVP patties for us last week. These are delicious -- chewy and flavorful. My daughter incorporated some sautéed onions, carrots, and celery with the TVP, and used flour and an egg as a binder. She pan-fried the patties in oil that evening. We also plan to try baking some soon, hoping they'll hold their shape without over-browning to keep on hand in the freezer (like commercial veggie patties).
The burgers had a great texture, too. That's where TVP burgers and bean burgers differ. Bean burgers, although tasty, have a mashed texture, while the TVP burgers are chewy.
TVP is a regular on our menu, using it 2 meals per week as the main protein.
