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Vegan Hamburger Steak

This plant-based take on the Japanese hamburger steak is juicy, tender, and hearty. Just 10 ingredients and 40 minutes is all you need to make these healthier vegan patties.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course
Cuisine: Japanese
Servings: 3


TVP Hamburger Steak

  • 1/2 cup TVP
  • 1/2 cup boiling water
  • 1/2 small onion
  • 1/2 small carrot
  • 1 clove garlic
  • 1 tbsp ground flax/chia seed
  • 3/4 cup breadcrumbs
  • 1 tbsp parsley/Italian herbs
  • 1 tbsp ketchup
  • 1 tbsp Japanese worcestershire sauce
  • 1 tbsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • 2 tbsp red wine or water
  • 2 tbsp ketchup
  • 2 tbsp Japanese worcestershire sauce


  • Rehydrate the TVP with boiling water. Let sit for a few minutes so the TVP soaks up the water.
  • Meanwhile, chop onions and carrots and mince garlic. Add to a pan, with a splash of water, over medium heat and cook until onions are translucent and carrots are tender. 
  • Add cooked veg to TVP and add in the rest of the hamburger steak ingredients. Mix until well combined and let the mixture sit for 10 minutes, during which time it should thicken and hold together. If the mixture is still loose after 10 minutes, add in more breadcrumbs, 1 tbsp at a time, until the mixture comes together. 
  • Scoop about 1/4 cup of the mixture and toss back and forth between your hands a few times to get out any air bubbles. Then form into a patty and repeat with the remaining mixture. 
  • Grease a pan over medium heat and cook patties for 1-2 minutes on each side, until browned. 
  • When all the patties are cooked, remove from the pan. Add sauce mixture to pan and heat, letting some of the sauce evaporate if it is too watery. Add patties back into pan and carefully coat with sauce. Remove from heat and serve immediately.