Cilantro and Black Bean Veggie Burger


Ingredients:

  • Equivalent of 2 cans Black Beans
  • 3 Cups Precooked Long Grain Brown Rice
  • 2 Medium Carrots (raw)
  • 1 Onion
  • 1 Bunch Kale
  • 2-3 Large handfuls Spinach
  • Cilantro (the more the better)
  • 1 1/2 Cups Whole wheat flour
  • 1/2 Cup Nutritional Yeast
  • 1/2 Tbsp Cumin
  • 1/4 Tbsp Garlic powder OR 1-2 cloves fresh Garlic
  • Black pepper (to taste)

 
Preparation:
We can’t say that we don’t buy prepared vegan foods, but we do try to make the majority of our vegan meals ourselves. One way to save on a great staple for vegans is to make a large batch of veggie burgers and freeze them for future use. Put them on wax paper or in foil and pop them in the freezer. They can be reheated in a pan, toaster oven or microwave later. This recipe is vegan/vegetarian, dairy free, and egg free.

Pulse vegetable ingredients in food processor. Next, add beans and rice and pulse until chunky but dough like. Pour into a mixing bowl and add flour, spices and nutritional yeast. Create patties and cook covered in a pre-heated nonstick pan over medium-high heat. Turn after 3-4 minutes per side.

Wipe a small amount of avocado oil onto the cooking surface with a paper towel to help achieve a golden brown.

Tips:
Serve with avocado, hummus or tahini and hot sauce for a kick! Great in sandwiches or over a salad.

See Nutrition Facts