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Easy Vegan Black Bean Sweet Potato Tempeh Burgers

Tempeh Burgers

This burger recipe from the sweet kind lifers Lindsay and Steven and it looks like a great one to try for a casual dinner:

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Best Burgers (Black Bean, Sweet Potato, Tempeh Burgers)

2-3 small sweet potatoes
dash of almond milk
*1-2 Tbsp agave nectar
heavy sprinkling of cinnamon
1 can black beans (or bean of your choice! Garbanzos are yummy.)
1 packet tempeh
3-4 Tbsp ketchup
3-4 tsp garlic
*1 tsp Braggs Liquid Aminos or soy sauce
*1 tsp balsamic vinegar
*sprinkling of salt
1/8 – 1/4 cup nutritional yeast
*dashes of hot sauce to your own spice preference
1 – 1 1/2 cup quick oats



1.  Boil the sweet potatoes until soft enough to put a fork through. While they are boiling,  soak the beans in water, rinse, and toss them into a medium/large bowl. Mash beans and then crumble the tempeh into the bowl with them.

2.  When the sweet potatoes are done, mash in small bowl. Add almond milk, agave (optional), and cinnamon. Thoroughly combine sweet potato mixture with beans and tempeh in larger bowl. Add all remaining ingredients except oats, mixing well. Finally, add oats, about 1/3 cup at a time, mixing until a slightly firmer texture is reached.

3.  If you like, cover the bowl and refrigerate mix OR form into patties on baking sheet, cover, and pop in thefridge for 30 min to an hour or so (recommended). Make small/medium balls and flatten them out into patties w/your hands or using a spatula.

4.  Add oil to a pan and cook the burgers over medium-high heat, keeping an eye on the bottom for your desired browning/blackness. Flip and cook on opposite side. You can also bake them at 400°F in the oven for about 15-20 minutes, or to your desired browning/crispiness, flipping halfway through; you can lightly dust the sheet with flour if you want to prevent sticking. (Outdoors? Try throwing them on the grill! Make sure you form some firm patties!)

5.  Add some avocado, grilled onions or mushrooms on top for a little extra pizzazz! Makes 5-7 burgers for your taste buds, stomach, and overall enjoyment.

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Thanks, Lindsay and Steven! Try pairing it up with my cheesy oozey guacamole bean dip!


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