by ADMIN on JANUARY 24, 2012
Instead of buying frozen veggie burgers, now you can make them! That means no preservatives, fillers or artificial colors/flavors; just whole , nutrient-packed ingredients. In fact, you could double this recipe and freeze your own ready-to-eat veggie burgers.
This recipe calls for quinoa, black beans, sweet potatoes, rolled oats and warm spices. Crispy on the outside and creamy-crunchy on the inside, it will sure be a crowd-pleaser. For a less intense taste (or for kids), leave out the onions.
TIP: For into patties for burgers – or keep in the shape of ‘meatballs’ for spaghetti, salad, polenta, or rice toppers!
Sweet Potato Black Bean Meatballs
Author: Adapted from YourVeganGirlfriend.com Prep time: 25 mins Cook time: 15 mins Total time: 40 mins
Serves: 8
Make these creamy, crispy veggie burgers into patties or meatballs for a great meatless, gluten-free recipe!
Ingredients
1 can (15 oz) black beans, rinsed and drained
2 medium sweet potatoes, cut into ½ inch cubes
1 small red bell pepper, chopped
½ medium onion, chopped
2 large garlic cloves, minced
¼ cup dry quinoa
½ cup water
⅓ cup rolled oats, partially ground
2 Tbsp sunflower seeds
1 tsp salt
1 tsp pepper
1 Tbsp cumin
1 tsp oregano
1 Tbsp olive oil
Instructions
Steam the sweet potatoes until tender, about 9 minutes. Or cook in the microwave, covered, for about 6 minutes. Set aside to cool.
Rinse quinoa in a strainer. Add quinoa to a small pot with water, bring to a boil, then reduce to a simmer and cover. Cook for about 10-15 minutes, without stirring, then let sit for about 5 minutes before using. Fluff with a fork.
Preheat oven to 375F
In a food processor, pulse the oats until mostly ground but not flour. Pour out into a large bowl. Next add half the black beans to the processor and blend until smooth, scoop out into the bowl with the oats.
Lastly, add the sweet potatoes into the processor and pulse until mashed but still chunky. Scoop into the bowl with oats and black beans and add the rest of the black beans, spices, sun flower seeds, garlic, partially ground oats, olive oil, red peppers, and cooked quinoa.
Stir until just combined.
Form 8 patties (or roll into 24 balls) and place on a baking sheet lined with parchment paper. (For a crispier patty or 'ball', place them on a 'roasting rack' {cooling rack} on top of the baking sheet to keep air flow and dry heat to the bottom side).
Bake for 15 minutes, flipping once halfway through.
Serve on a bun or over pasta with red sauce!
Enjoy!