Jalapeno Cheddar Burger (Vegan)

• 1 cup textured vegetable protein, granules (96g)
• 1 cup vegetable broth (235g)
• 14 cup nutritional yeast (30g)
• 1 teaspoon liquid smoke
• 12 slices jarred jalapenos, sliced
• 2 garlic cloves, minced
• 2 tablespoons light miso (36g)
• 14 cup non-dairy cream cheese (60g)
• 1 cup vital wheat gluten (144g)

1. Bring the veggie broth to a boil.
2. Mix TVP, nutritional yeast, and liquid smoke together.
3. Pour in veggie broth and let TVP rehydrate for about 10 minutes.
4. Mix miso, cream cheese, jalapenos and garlic together.
5. Add to TVP mixture and stir well.
6. Add the vital wheat gluten and knead together until a nice dough forms.
7. Allow to rest for 20 minutes.
8. Form into four patties.
9. (They are large.
10. ).
11. Pan fry in oil for about 3-4 minutes per side.
12. Or bake at 350F (180C) for 25 minutes, flipping halfway through.
13. Or grill on a medium hot grill (brush with oil first) for 5-7 minutes per side.
14. Goes great with mayo, mustard, ketchup, or my favorite -- Annie's Green Goddess salad dressing.

vegetable protein, vegetable broth, nutritional yeast, liquid smoke, garlic, light miso, nondairy cream cheese, vital wheat gluten

Taken from www.food.com/recipe/jalapeno-cheddar-burger-vegan-471519 (may not work)