Black bean sweet potato vegan burgers

2 cups of boiled sweet potato
2 cups of black beans
1/4 vital wheat gluten
I cup of onion
2 gloves of garlic
1 thumb sized piece of ginger root
1 finger sized piece of fresh tumeric root
8 tbsp of fresh cilantro
4 tbsp of flax seed meal
2 tbsp f nutrional yeast
1 tbsp cumin seed
1 pod of cardamon
1 jalepeno pepper
Juice of 1 lime
2 tsp of braggs amino acids or soy sauce
1 tbsp of canola oil

If you are pan cooking the patties, freezing them first will help the "burgers" keep their shape. Using oatmeal instead of black beans, apple instead of jalepeno and fennel instead of cilantro makes an awesome breakfast sausage.

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.