Vegan Burgers with Purple Sweet Potato and Portobello Mushrooms
5.0 (1)
Ingredients
- check_circle2 boiled purple sweet potatoes
- check_circle 3 Portobello mushrooms
- check_circle diced
- check_circle 1 large red onion
- check_circle finely chopped
- check_circle 4 cloves garlic
- check_circle pressed
- check_circle 1 handful dried tomatoes
- check_circle 1 handful couscous
- check_circle 2 tbsp olive oil
- check_circle 1 tsp smoked paprika
- check_circle ½ tsp chili
- check_circle ½ tsp cumin
- check_circle ½ tsp turmeric
- check_circle 1 tsp black pepper
- check_circle Salt to taste
- check_circle 1-2 tbsp barbecue sauce
- check_circle Cornmeal for coating
- check_circle 3 tbsp coconut oil for sautéing
Preparation
- Soak the dried tomatoes in warm water for about 10 minutes, then chop finely. Reserve the soaking water.
- In heated olive oil, sauté the onion and garlic until softened. Add the mushrooms and cook until the liquid evaporates.
- Add the dried tomatoes along with their soaking water. Season with all spices and barbecue sauce. Mix well.
- Stir in the couscous to absorb the remaining moisture.
- Transfer the mixture to a food processor and add the boiled sweet potatoes. Blend until thick and homogeneous.
- Form round patties using a ring mold. Lightly coat in cornmeal.
- Arrange on baking paper and bake in the oven at 200°C for about 30 minutes until golden and slightly crispy on the outside.
Сервиране:
Поднеси с хрупкави хлебчета, свежи зеленчуци и любим веган сос
schedule
17/10/25