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Oh Em Gee Veggie Burgers from My New Cookbook!
Ingredients
  • subheading: FOR THE BURGERS:
  • 1 ¼ pounds (565 g) sweet potato or butternut squash (see Tip)
  • 1 tablespoon plus 2 teaspoons (25 mL) extra-virgin olive oil
  • 1 cup (100 g) walnuts, finely chopped, or ½ cup (75 g) hulled sunflower or pepita seeds
  • ⅔ cup (95 g) finely chopped onion
  • 3 tablespoons (45 mL) minced garlic (6 or 7 large cloves)
  • Two (14-ounce/398 mL) cans black beans, drained and rinsed
  • 2 to 3 tablespoons (14 to 21 g) 9-Spice Mix (p. 258, Oh She Glows Every Day) or this one, to taste
  • ¼ to ½ teaspoon fine sea salt, or to taste
  • ¼ cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped
  • ⅓ cup (80 mL) Easy Barbecue Sauce (p. 255), or store-bought
  • 1 cup (70 g) spelt bread crumbs or breadcrumbs of your choice
  • 2 tablespoons (17 g) gluten-free oat flour
  • subheading: TOPPING SUGGESTIONS:
  • Homemade Vegan Mayo (p. 269)  or this one, or store-bought
  • Easy Barbecue Sauce (p. 255), or store-bought
  • Sliced avocado
  • Sliced red onion
  • Sliced tomato
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