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Recipe

Textured soy vegetarian burger

30 mins
15 mins
Half
16
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The textured soy is the product obtained once extracted its oil and eliminated the skin of the soybean. Subsequently, it undergoes a series of processes (high temperature, pressure, texturization and dehydration) until a product especially rich in proteins is obtained. Textured soy is very present in both vegetarian and vegan diets. Vegetarians can find proteins of high biological value in eggs, dairy products, soy products or combinations of food groups such as cereals with legumes. Vegans, not including eggs or dairy products in their diet, should be more aware of the use of soy products and pay more attention to protein supplementation. You can find the recipe in the following link:

Ingredients

4 portions
  • 100 grams soy, textured
  • 80 grams ground bread
  • 1 egg, (optional)
  • 1 carrot
  • to taste spice, garlic, oregano, black pepper, paprika, nutmeg, etc.
  • 2 tablespoons olive oil
  • 1 Cube Vegetables soup
  • 4 hamburger buns

Preparation

Dissolve the vegetable broth pill in boiling water and add it later to the textured soy to hydrate it.
Cut the vegetables of choice (in this case carrot) in small cubes or grated. Pocha in olive oil until soft.
Incorporate all the ingredients in a bowl and mix until you get a homogeneous texture to form the burgers.
Heat oil in a pan to brown the hamburgers on both sides over medium heat so that the inside of the hamburger is set.
Emplata and served hot.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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