🍔 EPIC HIGH-PROTEIN VEGAN BURGER & FRIES 🍟

🍔 EPIC HIGH-PROTEIN VEGAN BURGER & FRIES 🍟
🔥 Over 50g Protein, Just Over 500 Calories & MASSIVE Portions!!

What if I told you that you could eat a burger as BIG AS YOUR HEAD, with crispy fries on the side, for just over 500 calories and OVER 50 GRAMS OF PROTEIN?! 🤯🍔

I’m currently working on building muscle after losing 66 lbs, so I’m all about making meals that are high in protein, lower in calories and absolutely GIGANTIC!

Today we’re making homemade seitan burger patties from scratch using vital wheat gluten, beans and TVP, plus crispy oil-free fries and the most delicious creamy burger sauce.
And instead of a regular bun? We’re using crunchy ICEBERG LETTUCE for maximum volume! 🥬

Ingredients:

🍔 Homemade Seitan Burger Patties:

🌾 Vital wheat gluten (add gradually until the dough is firm and shapeable)
🫘 1 tin beans
🫘 Leftover lupini beans (optional)
🌮 1 packet taco seasoning mix
🥄 Soy sauce
🥣 Veggie stock
🧄 Garlic granules
🌱 Small TVP chunks

🍟 Crispy Oil-Free Fries:

🥔 ½ potato
🧂 Salt
🧀 Nutritional yeast (nooch)

🥣 Creamy Burger Sauce:

🥛 Greek-style soy yoghurt
🍅 Ketchup
🥒 Pickles
🧂 Salt
🧄 Garlic powder
🍎 Apple cider vinegar

🥬 For the Burger:

🥬 1 iceberg lettuce
🍅 Fresh tomatoes
🥒 Extra pickles
🍅 Extra ketchup
🧅 Optional caramelised onions

Method:

1️⃣ Make your bean mixture. Add the tin of beans, optional lupini beans, taco seasoning, soy sauce, veggie stock, garlic granules and a little water to a blender. Blend until smooth.
2️⃣ Rehydrate your TVP. Add the small TVP chunks to a bowl with veggie stock, cover with boiling water and place a lid on top. Leave until softened.
3️⃣ Combine the rehydrated TVP with your blended bean mixture.
4️⃣ Gradually add vital wheat gluten, mixing a little at a time until you have a firm dough that holds together and can be shaped into burger patties. No exact measurements needed — go by texture!
5️⃣ Shape into patties and steam for approximately 20–30 minutes until cooked through. Remove and allow them to cool.
6️⃣ Make your fries. Slice half a potato into chips, season with salt and nutritional yeast, then air fry for around 10–15 minutes until golden and crispy. 🍟
7️⃣ Prepare your burger sauce by mixing Greek-style soy yoghurt, ketchup, finely diced pickles, garlic powder, salt and a splash of apple cider vinegar.
8️⃣ Make your lettuce bun! Turn your iceberg lettuce upside down, trim the sides and carefully remove some of the middle to create two large, crunchy lettuce bun halves.
9️⃣ Assemble your HUGE burger. Spread sauce over your lettuce bun, add your first seitan patty, more sauce, your SECOND patty, extra pickles and tomatoes.
🔟 Spread more sauce on the top lettuce bun, close everything together and finish with a little extra ketchup.

Serve alongside your crispy fries and ENJOY! 🍔🍟
The best part about this meal is that you’re getting TWO homemade high-protein burger patties, loads of crunchy toppings, creamy sauce and fries — all in one absolutely MASSIVE plate!

Just over 500 calories and over 50g protein for the entire meal, as shown in the video! 💪
This is exactly how I love eating for maximum weight loss AND building muscle — HUGE portions, satisfying meals and plenty of plant-based protein. 💚

Want more delicious high-volume vegan recipes like this?

🔗 Click the LINK IN MY BIO for 100+ high-volume meals that helped me lose 66 lbs ❤️

@broccoli_mum

🥔 POTATO LASAGNA🔥 Healthy Vegan Weight Loss Style!!

🥔 POTATO LASAGNA
🔥 Healthy Vegan Weight Loss Style!!

Lasagna made with POTATOES instead of pasta?! 🥔😍 This one is packed with veggies, plant-based protein, and a creamy homemade cheesy sauce!

Ingredients:

🥔 Potatoes
🍄 Mushrooms
🥕 Carrots
🥒 Courgette
🧅 Onion
🎃 Butternut squash
🌱 TVP
🥣 Veggie stock
🍅 2 tins chopped tomatoes
🌿 Mixed herbs
🧄 Garlic powder
🥢 Soy sauce

For the Cheesy Sauce:

🎃 Pre-steamed butternut squash
🥣 Tofu
🫘 Lupin beans
🧀 Nutritional yeast
🧄 2 cloves garlic
🍋 Lemon juice
🧂 Salt
🥛 Soy milk
🌽 Corn flour

Method:

1️⃣ Slice the potatoes into thin rounds and boil for around 6–7 minutes. Keep them slightly undercooked so they hold their shape.

2️⃣ Blitz the mushrooms, courgette, onion, and carrots in a blender or food processor, then transfer to a pan and sauté until softened.

3️⃣ Add the TVP to a bowl with a little veggie stock and cover with hot water. Mix, cover, and leave for around 5 minutes.

4️⃣ Add the rehydrated TVP to your veggies along with 2 tins of chopped tomatoes, mixed herbs, garlic powder, and soy sauce.

5️⃣ Mix everything together and continue cooking on the heat.

6️⃣ For the cheesy sauce, blend the pre-steamed butternut squash, tofu, lupin beans, nutritional yeast, garlic, lemon juice, salt, soy milk, and corn flour until smooth and creamy.

7️⃣ Don’t worry if your cheesy sauce looks a little liquidy — the corn flour will thicken it up as it cooks!

8️⃣ Drain the potato rounds and start building your lasagna: veggie and TVP tomato sauce, potatoes, cheesy sauce, then repeat. 🥔🍅🧀

9️⃣ Bake for around 30–45 minutes until everything is bubbling, creamy, and delicious.

A HUGE, comforting potato lasagna packed with veggies and plant-based protein — exactly the kind of satisfying food I love for volume eating! 🌱💚

🔗 Link in my bio for 100+ high-volume meals that helped me lose 66 lbs ❤️

@broccoli_mum