In coming up with recipes lately, my focus has been on recreating things I find myself buying constantly. Every time I go to the grocery store, I pick up some frozen veggie burgers. And every time I tell myself I should just make my own. The first attempt resulted in
patties of baby food mush. Yummy baby food, but…baby food. It’s funny how with cooking, sometimes the tiniest ingredient or technique tweak can make a world of difference—I made a couple tiny changes for round two and BOOM.
I’m so in love with these. I make a batch at the start of the week and pop ‘em in the freezer to have on hand. They can be served as a burger (duh), on top of a salad (my favorite way to eat them!) or mashed up with some scrambled eggs for breakfast. Talk about a food prepper’s dream!
I’m not vegan or gluten-intolerant, but it was so easy to make these without eggs or gluten that I went for it.
Print Sweet Potato Veggie Burgers (Vegan Gluten Free)
Yield: 10-12 patties
If you do Sunday food prepping for the week, add these to your list! I wrap each patty in a small piece of parchment paper and then stack 3-4 into a ziploc bag and slide ‘em in the freezer.
Hope you all had a great weekend!