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Whole Food Plant Based : Vegan : Kid Approved : Nut Free : Gluten Optional


3 CUPS of Black or White Beans - canned or cooked extra soft from dry.

1 3/4 CUPS of Cooked Sweet Potato (skins on)

4 TBSP liquid - Water, Vegetable Stock or Beet Juice

2 TSP each Onion Powder, Garlic Powder and Ground Cumin

1 TSP Chipotle Powder

1/4 Cup Flaxmeal

1/2 Cup Well Cooked Beets

2 TBSP Nutritional Yeast

3 TBSP Smoked Paprika

1 1/2 TSP Liquid Smoke

4 TBSP Tomato Paste, Tomato Sauce or Ketchup

2 CUPS Quick or Rolled Oats



  1. Pre-cook the Sweet Potatoes and Beets. Steaming or Microwaving works well.

  2. Pre-heat oven to 400F. Line 2 baking pans with parchment paper or Silicon Mats. I often sprinkle a few oats on the mats/paper as well which helps prevent sticking.

  3. I use my food processor to combine all ingredients except the oats. Process until roughly combined. Alternatively, you can mash in a large bowl with a potato masher.

  4. Add the oats and mix by hand. The mix will be dry enough to form balls but still slightly sticky. You may have to wash your hands a few times while forming patties.

  5. Form 12-14 regular sized patties (or 20 mini sliders)  by hand. Not too thick - no more than 2cm thick-  as they need to cook all the way through.

  6. Place on your lined baking sheets. Bake for 15-18 minutes. Remove from oven allow them to sit at least 15 minutes before lifting from the baking sheet. They will sweat a bit underneath and then easily come off the baking sheet without sticking.

  7. Enjoy on your favorite bun or lettuce wrap with fancy toppings! I like green onions, mushrooms, beet greens, tomato, mustard and kale.

Store in the fridge for up to 5 days or in the freezer for 3 months. Allow them to completely cool before storing in the freezer.

These can also be thrown on the BarBQ to reheat. Don't try to cook them from raw on the BarBQ though - they won't hold together very well.

Some Sweet Toppings

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