Recipes, Veganism

Black Bean and Sweet Potato Veggie Burgers

I love a good veggie burger. Anytime Kyle and I go out to dinner, that’s the first thing I look for on a menu. Now that we live in a new town, it’s like a game trying to find the best veggie burgers. The problem is, very few of the restaurants (only 2 so far) even carry a veggie burger on the menu.

So, I’ve been making these little (actually, they’re quite large) patties quite frequently! I was initially inspired by this recipe and have adjusted it to suit my taste. They’re completely nutritious, boasting 5 checks on Dr.Gregor’s Daily Dozen checklist.

These burgers are pretty easy to make, but do require a bit of prep work with having to cook the quinoa and sweet potato.

So let’s get right into it – the most delicious black bean and sweet potato burger you’ll ever try!

Start by preparing 1/2 cup of dry quinoa according to the package directions. You can cook the quinoa in vegetable broth for added flavor. This is totally not necessary, but does add a nice depth to the flavor of the burgers. While the quinoa is cooking, wash and dice a large sweet potato. Boil the sweet potato until fork tender.

Next, drain and rinse a can of black beans and add to a bowl with the prepared quinoa.

Then, use the back of a fork to smash the black beans. I don’t like to “oversmash” because I enjoy the texture of the beans.

Add in about 3/4 cup of frozen (or fresh) corn. Keep mixin’!!!

After that sweet potato has finished cooking, smash the potato in the pot before mixing in with all of the other ingredients.

Add the sweet potato to the mixing bowl. You guessed it, keep mixing!

The final ingredients are 1/2 cup whole wheat flour, salt, pepper, garlic powder, onion powder, smoked paprika, and dried cilantro. If you have fresh cilantro, add that instead of the dried cilantro – it tastes amazing!

Divide the burger mixture into 6 parts and form into patty shapes. Cook these in a nonstick pan over medium heat for 8-10 minutes on each side. I haven’t tried it, but I’m sure you could freeze them between parchment paper and thaw before cooking.

Serve these burgers on whole wheat buns with spinach, tomato, and onion or whatever other toppings you prefer.

If you try these burgers, please take a photo and tag me on Instagram @confessionsofaveganmeathead . I love to see your version of my recipes!


Sweet Potato and Black Bean Burgers

  • Servings: 6
  • Difficulty: Medium
  • Print

The best veggie burger this side of the Mississippi!

Author: Brianna Wright

Ingredients

  • 1/2 cup dry quinoa, prepared according to package directions
  • 1 15 ounce can of black beans, rinsed, drained, and smashed with the back of a fork
  • 3/4 cup frozen or fresh corn
  • 1 large sweet potato, diced and boiled
  • 1/2 cup whole wheat flour
  • 1/2 t salt (omit if quinoa was cooked with vegetable broth)
  • 1/2 t pepper
  • 1 t onion powder
  • 1 t garlic powder
  • 1 t smoked paprika
  • 1 T dried cilantro or a handful of fresh cilantro finely chopped

Directions

  1. Cook quinoa according to package directions.
  2. Wash and dice sweet potato and boil until fork tender. Drain and mash well.
  3. Mix together cooked quinoa, smashed black beans, corn, mashed sweet potato, flour, and spices well.
  4. Divide the burger mixture into 6 parts and form into patty shapes.
  5. Cook these in a nonstick pan over medium heat for 8-10 minutes on each side.

Recipes

Baked Oatmeal Varieties

A few weeks back I posted this recipe for Baked Berry Oatmeal. I am mildly obsessed with this baked oatmeal and have made it every Sunday for the last four weeks. No joke. It’s that good. This oatmeal is the perfect make-ahead breakfast. I bake one batch on Sunday and that’s enough to get me through the week. It tastes great, is filling, and each serving earns 4 checks on Dr. Gregor’s Daily Dozen. Winning!

While the original recipe is certainly delicious, I was starting to get bored with it. I love oatmeal and berries, but struggle to eat the exact same meal every day for weeks on end. So this weekend, I got creative with some of my favorite flavor combinations to jazz up the Baked Oatmeal recipe. These three variations won’t leave you bored or disappointed.

Starting from left to right, we have Blueberry Lemon, Banana Bread, and Peanut Butter Chocolate Chip.

The beauty in this recipe is it’s versatility. We now have four different versions of baked oatmeal with only minor changes to the ingredients. That being said, if you prefer more of a lemony taste when making the Baked Lemon and Blueberry Oatmeal, then by all means, add more lemon juice! You can even taste the batter before baking since there are no eggs in this recipe.

If you make any of these varieties, please take a photo and tag me on Instagram @confessionsofaveganmeathead .

Baked Blueberry Lemon Oatmeal

A tangy twist on my healthy baked berry oatmeal.

Author: Brianna Wright

Ingredients

  • 2 cups old fashioned oats
  • 1 1/2 cups unsweetened applesauce
  • 1 t vanilla extract
  • 1 1/2 T ground flaxseed
  • 3/4 cup plant milk
  • 1 cup frozen blueberries
  • 1 t fresh lemon juice
  • Zest of 1 lemon
  • Optional: 1/4 cup maple syrup or 1-2 T sugar for sweetness

Directions

  1. Preheat oven to 400*.
  2. In a large mixing bowl, combine all ingredients well.
  3. Transfer mixture to a lightly greased 8×8 baking dish or into lightly greased muffin tin.
  4. Bake for 40 minutes (8×8 baking dish) or 25-30 minutes (muffin tins).
  5. Allow to cool completely before cutting into 6 bars.
  6. Serve room temperature or microwave for 15 seconds to enjoy warm.
  7. Store in the refrigerator.

Baked Banana Bread Oatmeal

Author: Brianna Wright

Ingredients

  • 2 cups old fashioned oats
  • 1 1/2 cups unsweetened applesauce
  • 1 t vanilla extract
  • 1 1/2 T ground flaxseed
  • 3/4 cup plant milk
  • 1 T cinnamon
  • 1 1/2 very ripe bananas, smashed
  • 1 ounce chopped walnuts
  • Because the bananas are so sweet, this version of baked oatmeal truly doesn’t need any additional sweetener.

Directions

  1. Preheat oven to 400*.
  2. In a large mixing bowl, combine all ingredients well.
  3. Transfer mixture to a lightly greased 8×8 baking dish or into lightly greased muffin tin.
  4. Bake for 40 minutes (8×8 baking dish) or 25-30 minutes (muffin tins).
  5. Allow to cool completely before cutting into 6 bars.
  6. Serve room temperature or microwave for 15 seconds to enjoy warm.
  7. Store in the refrigerator.

Baked Peanut Butter and Chocolate Chip Oatmeal

The most decadent of baked oatmeal recipes.

Author: Brianna Wright

Ingredients

  • 2 cups old fashioned oats
  • 1 1/2 cups unsweetened applesauce
  • 1 t vanilla extract
  • 1 1/2 T ground flaxseed
  • 3/4 cup plant milk
  • 3 T PB Fit or other powdered peanut butter
  • 1-2 T Enjoy Life Brand Chocolate Chips
  • Optional: 1/4 cup maple syrup or 1-2 T sugar for sweetness

Directions

  1. Preheat oven to 400*.
  2. In a large mixing bowl, combine all ingredients well.
  3. Transfer mixture to a lightly greased 8×8 baking dish or into lightly greased muffin tin.
  4. Bake for 40 minutes (8×8 baking dish) or 25-30 minutes (muffin tins).
  5. Allow to cool completely before cutting into 6 bars.
  6. Serve room temperature or microwave for 15 seconds to enjoy warm.
  7. Store in the refrigerator.