A meaty seitan patty that tastes amazingly similar to a hamburger. The best vegan veggie burger you will ever eat!
Preheat the oven to 375° F (190° C).
Wash and cut mushrooms into bite-sized pieces, then saute them in 1 tablespoon of cooking oil and sprinkle with 1/2 teaspoon of salt.
Heat over medium heat until they begin to release their juices, then add 2 tsp smoked paprika, 1/2 tsp onion powder, 1 tbsp Bragg's Liquid Aminos, 1 tsp liquid smoke, and 1/4 tsp black pepper and stir well.
Transfer the mixture to a food processor or blender, add 2 tbsp ketchup and 1/4 cup of water then blend for about 20 seconds. Slowly add the remaining 3/4 cup of water to the blended mushroom mixture until it's well combined.
Pour the blended mushroom broth into a large glass mixing bowl and set it aside while you prepare the TVP.
In a small saucepan heat 1/3 cup of water, 1 tbsp of Bragg's Liquid Aminos, 1 tsp of liquid smoke, and 1 tsp smoked paprika. When it starts to boil, turn off the heat and add 1/2 cup of TVP. Stir well then let it sit and absorb the liquid for about 5 minutes.
Pour the TVP into the mushroom broth and stir. Then add 1 cup of vital wheat gluten and stir well with a silicone spatula.
Add the remaining 1/2 cup of wheat gluten and knead it in with your hands.
Pull off a handful of dough and form it into a seitan patty and place it onto an oiled sheet pan.
Once all of the veggie burgers have been formed, put them in the oven a 375° F (190° C) for 35 minutes. (Take them out after 20 minutes to flip them.)
*To make soy-free vegan burgers swap out the TVP step for 1 cup of cooked couscous.