Today on Produce On Parade, we're shaking things up a bit! Todd is the very generous photographer for this post (excluding the final burger photos). Woot, woot! It's always a good time in the kitchen when I have a helper on hand! Thanks, Todd, my love!
I really adore veggie burgers. Homemade ones though. The store bought kind definitely pale in comparison with regards to flavor and nutrition, and they're definitely way, way more expensive than just makin' them yourself. Plus, you get to control what goes into them and the variations are endless! It really is a win, win, win...win! They might take a little longer than just buying them, but I assure you it's worth the little extra effort. Also, you can use up some veggies you need to get rid of!
There's always a bin of homemade vegan burgers in our freezer. I like to bake mine, that way I can get them all done at once as opposed to frying them in batches, plus it's a bit healthier as well. I let them cool, then store them in an airtight container in the freezer. They're great if you're in a time-pinch or just don't feel like cooking. Microwave them for a minute or two, then just throw them on a salad (like me!) or on a burger and you're hot to tot!
And just incase you can't get enough veg burgers, there are photo links to many more at the bottom of this post! Huzzah!
Sweet Potato, BBQ Black Bean & Kale Burgers
These roasted vegan burgers are a snap to whip together and bake up quick in the oven for very tasty and healthy burgers that you can freeze for quick eats later. Adapted from "Let Them Eat Kale" by Julia Mueller.
Yield: 15 burgers
- 2 medium sweet potatoes (about 3 cups), diced
- drizzle of olive oil
- 2 Tbsp. ground flax seed
- ¼ cup + 2 Tbsp. cold water
- 1 cup dry quick rolled oats
- 1 Tbsp. paprika
- 1 Tbsp. chili powder
- 1 tsp. garlic powder
- ½ tsp. salt
- ½ tsp. chipotle chili powder (optional)
- ¼ tsp. ground turmeric
- dash of ground black pepper
- 2 14 oz. cans of black beans, drained and rinsed
- ½ red onion, diced
- 4 large kale leaves and stems, chopped finely
- 3 Tbsp. vegan barbecue sauce
- Preheat oven to 400 F. Wash and dice the sweet potatoes. Spread them on a large baking sheet and drizzle with olive oil. Bake at 400 F for 25 minutes, until fork tender. Keep the oven on when they are finished roasting.
- Meanwhile, whisk the flaxseed and water together. Set in fridge to rest until ready to use.
- In a food processor, process the oats until they are fine. Add in the spices and pulse to combine. Now, add the black beans and process until semi-chopped.
- Transfer the mixture to a large electric mixing bowl and add the remaining ingredients, including the flax egg and the sweet potatoes, when done baking. Mix until the sweet potatoes are mashed and the mixture is well combined.
- On the same oiled baking sheet used for the sweet potatoes, drop the burgers to bake. Form them as you’d like them to be when they are done baking as they will not change shape. The mixture should be enough for at least 15 burgers.
- Bake at 400 F for about 10-15 minutes, flipping halfway through. The bottom should be browned nicely. Serve hot with a bun and BBQ sauce, or over a salad like me!
We finally got some snow over the weekend! Bob loves the snow. Just like his momma.
Can't get enough vegan burgers? I got more for ya' right here! No worries!
Dutch Word of The Day
Citizen --> burger (Yep, the word for citizen is burger in Dutch, while an actual food burger is just...hamburger...)
Good Deed of The Day
Um, this is terrifying. Women who have used the pill have a 40% increased risk for brain cancer and the risk increases the longer it's used. Oh goody. Read up on it here. Yikes! What's a girl to do?