These vegan black bean burgers with sweet potato are flavourful, crispy, and made with lots of vegetables. They make a delicious lunch or dinner that's made with simple ingredients. Gluten-free.
Preheat the oven to 180 degrees C (350 F) and line a baking tray with parchment paper.
Heat the olive oil in a pan. Add the carrots, bell pepper and onion, cooking for 5-6 minutes, until softened.
Transfer the vegetables to a blender or food processor. Next, add the black beans, oats, mustard, tamari, tomato paste, cumin, turmeric, smoked paprika, dried basil, dried thyme, and garlic. Blend on a low speed until mostly smooth, but some texture remains.
Transfer the mixture to a mixing bowl and add the mashed sweet potato. Stir together well.
Form the burger patty mixture into even-sized balls and flatten them down on a baking tray lined with parchment paper.
TO BAKE: Bake in the preheated oven for 40-45 minutes, until crispy and golden brown on the outside.
TO FRY: Add the burgers to a lightly greased frying pan and cook for 3-4 minutes on each side.
Video
Notes
To bake the sweet potatoes, reheat the oven to 180 degrees C (350 F) and line a baking tray with parchment paper. Poke the potatoes a few times with a fork, and bake in the preheated oven for 45-50 minutes, until fully cooked through and caramelised.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!