VEGAN SWEET POTATO PB&ME BURGERS

(RECIPE INSPIRED BY AND PHOTOS PROVIDED BY VEGAN RICHA)

INGREDIENTS:

  • ½ cup PB&Me
  • ¼ cup oats
  • 1.5 inch ginger
  • 3 cloves of garlic
  • 1 15 oz can chickpeas, drained or 1.5 cups cooked chickpeas
  • 2 Tbsp packed cilantro
  • 1 tsp soy sauce or use coconut aminos to make soy-free
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • ¾ tsp salt
  • red pepper flakes or sriracha
  • 2 Tbsp flax seed meal or chia seeds
  • ½ cup sweet potato puree or mash
  • Oat flour or chickpea flour or breadcrumbs as needed
  • Almond Sriracha Sauce (use PB&Me or seed butter for variations)

 INSTRUCTIONS:

  1. Preheat the oven to 400 degrees F. Process PB&Me, oats, garlic ginger in a processor. Add chickpeas, cilantro and blend. Transfer to a bowl.
  2. Add everything from soy sauce through sweet potato puree/mash. Mix well.
  3. Add ground oats or chickpea flour to help reduce moisture in the mixture. Shape using greased hands or shape through a cookie cutter. Place on parchment lined baking sheet.
  4. Bake at pre-heated 400 degrees F for 20 minutes. Flip and bake for another 5 to 10 mins.
  5. Make the almond Sriracha sauce. Layer kale/greens/lettuce, tomato, burger patty, almond sriracha sauce, cilantro and serve.