Everything Vegan Meal Prep Cookbook (Black Bean Burger Recipe Inside)
When I was a new vegan, the hardest aspect for me was finding replacements for my former dairy-filled vegetarian favorites. Of course, we’re lucky to live in a time when there are tons of premade vegan meals at most grocery stores, but those get expensive if you’re relying on them for every meal. I became vegan shortly after having my son, so I wasn’t looking to spend hundreds of dollars each month on frozen meals and packaged foods. I also love to cook, so the idea of buying already prepared meals took a lot of the fun out of it for me. Essentially, if I wanted to do this in a way that sat well with my soul, I needed to be well-prepared and think ahead for an entire week of meals at a time.
It was daunting to think about all of the prepping and planning I was taking on and it did not go smoothly at first. I would spend hours in the kitchen each day just getting dinner ready for that evening, then be left with a sink full of dishes to clean up after eating.
What I needed was a guide to tell me how to streamline my efforts in the kitchen and how to plan my meals to minimize cooking time on busy weeknights. What I needed was “The Everything Vegan Meal Prep Cookbook” by Marly McMillen Beelman. This easy-to-follow book was just released on April 9, 2019 and is sure to be a go-to guide for new vegans everywhere.
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About “The Everything Vegan Meal Prep Cookbook” by Marly McMillen Beelman
With 300 recipes, it’s full of quick options that can be made ahead and enjoyed all week. The recipes call for easy substitutes so you can enjoy the same meals you loved before going vegan.
This book is perfect for those who are transitioning to a vegan lifestyle or for anyone who may be curious about vegan cooking. With an entire chapter on Vegan Basics, it outlines various terms, food tips and even spotlights some ingredients you’ll want to become familiar with.
Check out this Sweet Potato and Black Bean Burger recipe from “The Everything Vegan Meal Prep Cookbook” and grab your copy today at your favorite bookseller.
Sweet Potato and Black Bean Burgers
- 1 medium sweet potato, perforated with a fork
- 1 cup rolled oats
- ¼ cup chopped walnuts
- 1 (15-ounce) can black beans, rinsed and drained
- 1 tablespoon dehydrated onions
- 1 teaspoon garlic powder
- 1 tablespoon taco seasoning
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon ground flax-seed
- ¼ cup frozen corn kernels
- 6 vegan hamburger buns
- Place potato in microwave and cook 2 minutes. Use oven mitts to remove from oven and let cool about 5 minutes. Once cooled, chop into large cubes.
- Place oats and walnuts in a food processor and pulse until a coarse flour is formed. Add cubed sweet potato, black beans, onions, garlic powder, taco seasoning, nutritional yeast flakes, and flax-seed. Pulse 3 seconds and then use a spatula to push ingredients back down sides of bowl. Pulse again 3 seconds.
- Add frozen corn and use a spatula to stir. Let mixture sit about 5 minutes, then form into 6 patties.
- Preheat oven to 200º F and spray a large skillet over medium heat. Place patties in skillet and cook 5 minutes.
- Flip patties and cook on the other side another 5 minutes until patties have firmed up and are brown on both sides.
- Place cooked burgers on an ungreased 9” x 13” baking dish and place in heated oven. Cook patties in oven 10 minutes.
- Let cool 10 minutes, then place cooked patties in a large sealed container and refrigerate up to 7 days, or freeze up to 2 months. To serve, cook in microwave in 30-minute intervals until heated through. Serve on buns with you choice of toppings and condiments.
Did you like this sweet potato and black bean burger recipe? Comment below. Grab your copy of “The Everything Vegan Meal Prep Cookbook” today!