Best Vegan Burger with Guacamole and Sweet Potato Fries

Your days of lab synthetized fake meat or dry store bought veggie patties are over! These vegan and gluten-free bean burgers call for only four main ingredients and they are firm, moist, flavorful and last but not least, will NOT fall apart while you bite into them!

This is my holy grail fail safe recipe for vegan burgers - easy, quick, no fuss, and made with only whole food ingredients. The four main ones are: beans, onions, mushrooms and rolled oats. And exactly because it's such a simple and basic recipe, it's super versatile and adaptable. For the beans, you can choose from black beans, kidney beans or pinto beans, the differences in the final flavors are little but pinto beans are generally more wet than the other two, a touch more flour will easily solve that.

For the mushrooms, I would highly recommend shiitake mushrooms, it's the most meaty and adds a nice chewiness to the patties. But other mushrooms like baby bella would work too. And to make these burgers gluten free, I used oat flour, which is just rolled oats blended, you can totally opt for all purpose flour, or chickpea flour. And finally, like I said, this burger recipe is easily adaptable so feel free to add other ingredients you like, some good choices are: carrots, walnuts, flaxseeds and tempeh.

More vegan burger ideas you would love: Teriyaki Bean Burger with Grilled Pineapple and Tempeh Black Bean Burger.

INGREDIENTS:

1 can pinto beans

1 large sweet onion, finely diced

6 oz shiitake mushroom, thinly sliced

1/2 cup rolled oats, blended

1 teaspoon paparika

1 teaspoon cumin

1/2 teaspoon garlic powder

1 tablespoon tamari/soy sauce

1/2 tablespoon balsamic vinegar

Salt to taste

Olive oil to cook

For Purple Sweet Potato Fries -

1 purple sweet potato, cut into 1/3 inch thick strips

1 tablespoon olive oil

1 teaspoon thyme

1/2 teaspoon salt

TO MAKE:

- Preheat oven to 395°F;

- Drain, rinse and dry the beans, mash with a potato masher, leaving a couple of beans unmashed for texture;

- Heat a drizzle of olive oil in a non stick pan, add the onions and cook for 3-4 minutes, then add the mushrooms and cook for another minute, season with 1/2 tbsp balsamic vinegar and 1 tbsp tamari sauce, sauté till all liquid is absorbed, about 4 minutes, transfer to a plate and let cool down;

- In a large bowl, mix together mashed beans, sautéd onions and mushrooms, blended oats, paprika, cumin and garlic powder, season with a little more salt if desired;

- Rub a little olive oil on your hands and form the mixture into 3 or 4 patties, transfer onto a baking sheet lined with parchment paper, bake at mid rack for 20 minutes;

- Prep the sweet potato fries by tossing the fries with seasonings and olive oil, transfer into a baking pan lined with parchment paper;

- When the first 20 minutes is up, place the fries pan into the oven, and flip the burgers, bake for another 20 - 25 minutes;

- Assemble the burgers and enjoy!

If you make this please let me know how you like it! And be sure to tag me on Instagram @veganbunnychef I'd love to see it!

Vegan Napa Cabbage Rolls with Tofu Stuffings

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Crispy Rice Paper Dumplings with Tofu Napa Cabbage Fillings and Chili Oil Dip

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Teriyaki Tofu with Seaweed Belt (Vegan Teriyaki "Eel")

This easy teriyaki seaweed-wrapped tofu takes little time or effort to make but packs so much depth and flavor! The tofu is cooked to the perfect texture - golden crispy on the outside and tender on the inside then coated in a luscious sauce. You can never go wrong with a good teriyaki sauce and trust me you don't need to buy those premade teriyaki sauces that always contain so much sugar and whatever else. It's so simple to make your own and you can customize your homemade sauce blend to be exactly how you like it. I like mine umami, savory, with a subtle sweetness. This sauce can be used in so many dishes, simple vegetable stir fries, chow mein noodles, or of course, tofu! Whenever I'm using a rich sauce that will get sticky after cooking like this, I always love to coat the tofu in starch and get a crispy crust on them first because they will pick up the sauce so much better and as well as create an amazing contrast between the sticky coat and crispy bite. I also wrapped

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Kimchi Pancake, Vegan and Gluten-Free

Kimchi pancake, or Kimchijeon, is a widely loved classic Korean dish, it's like a savory pancake filled with fermented napa cabbage and other veggies, golden crispy on the exterior and soft and chewy on the inside. It's one of my top comfort dishes but now even better - because these are vegan, Gluten-free, and high-protein! I feel like I'm on a quest to not only veganize all of my favorite dishes but also to make them all gluten-free! Technically I'm not "allergic" to gluten, as in eating gluten won't cause me any life-threatening illness, however, gluten does irritate my body, especially my skin, I would get rashes literally the next day if I had eaten too much wheat product. Luckily I figured out a perfect gluten-free flour mixture to substitute the traditional all-purpose flour in kimchi pancakes and as a bonus, this method also makes them much higher in protein! With the high protein batter, I can justify eating these heavenly treats as a whole meal a

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Easy Vegan Mayonnaise with Silken Tofu

This super easy vegan mayonnaise is silky, creamy, and tastes like Kewpie mayo! It's made of 100% whole food plant ingredients, high in protein, without any excessive amount of fat or oil, and would be ready literally within minutes. To be honest, I never liked the idea of raw eggs in traditional mayonnaise, I mean raw eggs whipped with an insane amount of oil... yuck. However, I did like its rich, creamy texture, which could be critical in many dishes. The good news is this easy vegan version comes with all the familiar yumminess with no sanitary problems. This mayo can keep in the fridge for up to one week, use an airtight container and only use clean utensils to take the sauce out if needed. I recommend making this recipe in small batches. INGREDIENTS: 1/2 pacakge (8 oz) silken tofu 1 tablespoon canola oil 1 teaspoon white miso paste 1 lemon, juiced 1 teaspoon Dijon mustard 2 teaspoon maple syrup, adjust to your preferred sweetness Pinch of salt TO MAKE: - Gently drain the tofu

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