For some people, vegan and gluten free burgers come at the high price of sacrificing delicious flavor – we understand that plight. Many of us, especially those raised in western cultures, have been conditioned to eat and drink all things animal (sorry for the blunt expression).
It’s true though, much of the food culture today is inundated with all types of animal products and byproducts. One of our beliefs at Mystic Mix is that it would probably be a lot easier for people to switch to a vegetarian or vegan diet if meat and dairy wasn’t so widely used by restaurants and households alike. So to counter everything meat, one of our Mystic Mix Certified Nutritionists, Sarah Dobson, wrote an amazing, delicious, and incredible recipe
Vegan and Gluten Free Burger made from Sweet Potatoes!
Not only is this burger mouth-watering, the sweet potatoes are loaded with Fiber, Beta-Carotene, B6, Vitamin C, Vitamin D, Manganese and Iron.
Vitamin B6 has been know to reduce the chemical homocysteine in the body. Homocysteine has been linked to heart attacks, and other degenerative diseases.
Vitamin C accelerates production of collagen, which helps in the maintenance of the skin’s youthful elasticity and appearance.
Another belief of Mystic Mix is that it doesn’t take much to keep yourself or your family healthy – just start with fresh, wholesome and simple ingredients. This Vegan and Gluten Free Sweet Potato Burger by Sarah Dobson is just that – simple and delicious!
Our Advice for making this dish even more flavorful? Use a homemade vegan pesto instead of mayo. Enjoy!
Vegan and Gluten Free Sweet Potato Burger
1 large sweet potato, steamed
1 cup great northern beans, precooked
1/4 cup yellow onion, diced
1 clove garlic, finely chopped
1/4 cup coconut flour for a gluten free option
1/4 cup almond meal
1/2 tablespoon pumpkin pie spice
1/4 cup coconut oil
*** Extra almond meal for coating if desired
How to create:
Put the sweet potato and beans in a large mixing bowl and mash with a potato masher. Next, stir in coconut flour, almond meal, pumpkin spice, onions and garlic. Mixture will be sticky. Form into patties and coat with almond meal. Heat coconut oil in a large frying pan, cook patties until golden brown. Serve on a wheat bun or a bed of romaine lettuce for a gluten free option. Top with your favorite toppings such as veganaise, ground mustard, ketchup, avocados, sprouts, lettuce, tomatoes, mushrooms and red onions. You can also crumble the burger over a salad and enjoy!
If you would like some more delicious and healthy recipes contact me at firstname.lastname@example.org for a consultation today.
Certified Herbalist, Nutritional Herbalist,
Reiki Master, Teacher