Black bean sweet potato vegan burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups of boiled sweet potato2 cups of black beans1/4 vital wheat glutenI cup of onion2 gloves of garlic1 thumb sized piece of ginger root 1 finger sized piece of fresh tumeric root8 tbsp of fresh cilantro4 tbsp of flax seed meal2 tbsp f nutrional yeast1 tbsp cumin seed1 pod of cardamon1 jalepeno pepperJuice of 1 lime2 tsp of braggs amino acids or soy sauce1 tbsp of canola oil
Boil 2 cups of chopped sweet potato (I leave the skin on but you can peel them first). While the potatoes are boiling, I saute the chopped onion, minced fresh ginger and minced tumeric root in the canola oil. One the onions are translucent, add the 2 gloves of minced garlic and the minced jalepeno. (If I am using canned black beans I rinse them and soak them in fresh water several times).
Drain the boiled sweet potatoes and add the 2 cups of black beans. Mash them together. Add the sauteed onion, garlic, ginger, tumeric and jalepeno. Add the cardamon, cumin and nutritional yeast to the mashed mixture. Add the Brigg's Amino Acids (or soy sauce), lime juice and roughly chopped cilantro. Mix thoroughly.
The last ingredients to add are the flax seed and the vital wheat gluten. These ingredients provide texture and hold the patties together (you can substitute bread crumbs, rice, quinoa flakes etc. for these ingredients). Once the gluten and flax are added, mix again thoroughly and put in the fridge for half an hour.
Now that the mix is chilled, form into patties and bake at 400 degrees for 30 minutes. Flip the patties over and continue baking for another 20-30 minutes.
Serving Size: Makes 10 patties.
Number of Servings: 10
Recipe submitted by SparkPeople user MHESS3.
Drain the boiled sweet potatoes and add the 2 cups of black beans. Mash them together. Add the sauteed onion, garlic, ginger, tumeric and jalepeno. Add the cardamon, cumin and nutritional yeast to the mashed mixture. Add the Brigg's Amino Acids (or soy sauce), lime juice and roughly chopped cilantro. Mix thoroughly.
The last ingredients to add are the flax seed and the vital wheat gluten. These ingredients provide texture and hold the patties together (you can substitute bread crumbs, rice, quinoa flakes etc. for these ingredients). Once the gluten and flax are added, mix again thoroughly and put in the fridge for half an hour.
Now that the mix is chilled, form into patties and bake at 400 degrees for 30 minutes. Flip the patties over and continue baking for another 20-30 minutes.
Serving Size: Makes 10 patties.
Number of Servings: 10
Recipe submitted by SparkPeople user MHESS3.
Nutritional Info Amount Per Serving
- Calories: 134.4
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 81.9 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 6.0 g
- Protein: 8.1 g
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