Homemade veggie burgers with red pepper jam and crispy Brussels sprouts

 Who doesn’t love a black bean sweet potato burger? These had a great texture and held together perfectly on the grill. I topped them with vegan feta, red onions, collard greens, vegan mayo, and a red pepper jam that I made by boiling down some older looking red peppers, adding a pinch of sugar and @kartago_harissa. ✨I am including the recipe for the burgers below in case anybody would like to click save to have on hand for later.


– 2 cups roasted sweet potatoes
– 1 1/4 cup cooked rice
– 1/2 cup black beans, drained
– 1 cup roasted cauliflower
– 1 cup roasted eggplant
– 1/2 cup peas
– 1/2 cups corn kernels
– 1 cup walnuts
– 1 teaspoon liquid aminos or soy sauce
– 3/4 teaspoon salt
– 1/3 teaspoon pepper
– 1 teaspoon paprika
– 1 tablespoon flax seeds
– 1 tablespoon garlic powder
roast the eggplant, cauliflower, chopped sweet potatoes on a baking sheet at 400° for 30 minutes. I used leftover rice from takeout, but you can boil rice and use that if you’d like. Toss all ingredients into a food processor or blender, then form into patties and bake at 350° for 25 minutes in the oven or on the grill.
For the brussels sprouts the recipe is: ▫️about 15 brussels sprouts cut in half


– 2 teaspoons olive oil
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1/4 teaspoon crushed red peppers
– 1/4 teaspoon oregano
– 1/2 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon brown sugar


Toss in olive oil and spices, then pan crisp or roast in the oven for 20 minutes at 400°.

 

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Lauren Waterman 🌱

Vegan seasonal recipe developer, food stylist and photographer, + sustainable living pro

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