My husband is vegan. And as a baking and cooking enthusiast whose title is now Head Chef of our home, I have now also (mostly) adapted to a vegan diet. And I’m not missing the chicken I used to have once a week on Shabbos either. These Yamburgers are a flavorful filling alternative to meat, and are best served with homemade hummus, guacamole, and salad. Adapted from a recipe by Gabriel Cousens.
Mini Yamburgers, Vegan and Gluten-Free (makes 3 dozen)
2 Yams (medium)
1 Cup Organic Sunflower Seeds (pre-soaked in water for 1 hour)
6 Celery Stalks (5″ long)
1 Tbs of fresh Oregano leaves
1 tsp Corriander
1 Tbs Rosemary
1.5 tsp Garlic Powder
1 tsp Cumin
1/2 Tbs Sea Salt
1.5 Tbs Coconut Aminos
1 Cup Quinoa Flakes
2 Egg Replacer eggs
Canola oil spray
1) Preheat oven to 350˙.
2) Peel yams and cut into 1-inch chunks.
3) Add yams, sunflower seeds, celery, spices, salt, and coconut aminos to food processor and blend until a fine paste is formed, and no chunks remain.
3) Turn-out into a large mixing bowl.
4) Stir-in quinoa flakes.
5) Add egg replacer eggs.
6) Scoop mixture onto parchment-lined baking sheets with 1.5″ scoop.
7) Flatten with slotted spatula to form “grill” marks.
8) Spray each yamburger with canola oil spray.
9) Bake for 50 minutes, or until yamburgers are firm and bottoms have browned.