Our plan is to eat 85% raw during the winter instead of 95%, so we looking for winter vegan foods and saw this recipe. We have altered it slightly. We will bake these instead of frying them. We will also serve them on raw onion bread instead of a bun, tortilla, pita or bread with a raw cream sauce. The Sweet Potato Black Bean Veggie Burger will be the only cooked portion of this meal.
For the burgers: 1 medium sweet potato 1/2 cup dry millet 1/2 cup rolled oats 2 tablespoons fresh cilantro 1 1/2 teaspoons garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon pepper 15-ounce can black beans, rinsed and drained 1 cup corn 1 tablespoons olive oil 8 raw onion bread slices
For the cream sauce: 1 ripe avocado 1/2 cup cashew mayo 1 teaspoon fresh lime juice 1/4 teaspoon salt 1 Roma tomato, diced
Preheat oven to 400°F. Bake the sweet potato for 50-60 minutes or until soft.
While the sweet potato is baking, cook the millet until soft, about 20-30 minutes.
Once the sweet potato is baked and cooled, combine sweet potato, oats, one cup of black beans, cilantro, garlic powder, cumin, salt, pepper, and 1 tablespoon oil in a food processor. Mix until smooth.
In a separate bowl, mix together the sweet potato mixture with the remaining beans, the corn, and millet.
Bake them for 20 minutes flip and bake another 10 minutes at 350.
While the patties are cooking, mash the avocado with a fork. Mix in the cashew mayo, lime juice, and salt. Stir in the tomatoes, and set aside.
Serve on a slice of raw onion bread with a dollop of avocado cream sauce lettuce, sliced tomatoes and red clover sprouts.