Susan's Vegan Journey Susans Vegan Journey

Get the Ingredients for these black bean burgers:

2 15 oz cans black beans, drained and rinsed
1 onion chopped
1 Cup short grain brown rice cooked
1/2 Cup old fashioned oats
2 Tbsp low sodium tamari sauce
1 Tbsp garlic powder
1 Tbsp smoked paprika
1 tsp ground black pepper

Let’s Get Cooking:

Cook 3/4 cup short grain brown rice per package instructions – mine usually take 40 minutes. You can use your favorite type of brown rice. Rinse and drain 2 cans of black beans and put in food processor. Next, add tamari, garlic powder, smoked paprika, pepper and 1/2 cup of old fashioned oats. Add cooked rice and blend until everything is mixed together. Heat oven to 425 degrees. Put a silpat mat on a cookie sheet. Here is a set on Amazon. I’m still using mine that I had purchased 3 years ago. Clean up is so easy! ( https://a.co/d/4BdlVMN ) To start, I get my hands wet first, then take a handful of mixture and make into a patty. The mixture will be on the wet side, but if it is too sticky add 2 Tbsp of oats until firm enough to make into patties.

I usually end up with 2 cookie sheets full of burgers. I make them about the size of my hand. I wet my hands in between making each patty so the mixture doesn’t stick to my hands. They cook better if they are about 1/2 inch thick. Cook patties about 20 minutes, Flip and cook another 20 minutes. If they don’t flip easily, cook them another 5 minutes before flipping them over. I save the extra patties in the fridge, or you can also freeze them. I sometimes freeze them when we are camping so that I have an easy meal. Reheating in the airfryer is a great way to warm them up the next day.

Enjoy Susan’s Vegan Oil Free Black Bean Burgers!

I made Acorn Squash with unsweetened apple sauce topped with cinnamon, boiled beet stocks with garlic powder, slice tomato and pickles slices, and the black bean burger to make a filling dinner! You can also include whole wheat biscuits https://susansveganjourney.com/vegan-whole-wheat-biscuits/ if you don’t want to use whole wheat buns.

Susan’s Black Bean Burgers

These vegan black bean burgers are easy to make and make enough for several meals.

Print Recipe

Prep Time 1

Cook Time 40

Course Dinner, Main Course

Cuisine American

Servings 12

Equipment

1 cookie sheet
1 silpat
1 Food processor
1 spatula

Ingredients

2 15oz cans black beans, drained and rinsed
1 onion chopped
1 Cup short grain brown rice cooked
1/2 Cup old fashioned oats
2 Tbsp low sodium tamari sauce
1 Tbsp garlic powder
1 Tbsp smoked paprika
1 tsp ground black pepper

Instructions

Cook 3/4 cup short grain brown rice per package instructions – mine usually takes 40 minutes.
Rinse and drain black beans and put in food processor
add low sodium tamari, garlic powder, smoked paprika, pepper and 1/2 cup of old fashioned oats.
Add cooked rice and blend until everything is mixed together.
Heat oven to 425 degrees. Put silpat on cookie sheet start to make your burgers. I get my hands wet first then take a handful of mixture and make into a patty. The mixture will be on the wet side, but if it is too sticky add 2 Tbsp of oats until firm enough to make into patties.
I usually end up with 2 cookie sheets full of burgers. I make them about the size of my hand. I wet my hands in between making each patty so the mixture doesn't stick to my hands. They cook better if they are about 1/2 inch thick.
Cook patties about 20 minutes, Flip and cook another 20 minutes. If they don't flip easily cook them another 5 minutes before flipping them over.
I save the extra cooked patties in the fridge, but you can also freeze them if you want. Reheating in the airfryer is a great way to warm them up the next day.

Notes

You can use long grain brown rice, short grain brown rice or brown basmatti rice.

You can also make this recipe with added salt black beans.

Keyword black bean burger, oil free, vegan, WFBP

NOTES

KEYWORD black bean burger, oil free, vegan, WFBP

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These vegan oil free chocolate donuts are surprisingly light and moist. Who knew when I became vegan I could make WFPB donuts that are healthy with less sugar and no oil, compared with store bought vegan donuts. I love using the donut silicon molds. In fact, I use silicon baking dishes for all my bakery cooking. I use silicon so I don’t have to oil the pan and the finished product comes out without sticking. The donuts pop right out of the molds once they have cooled off. Remember to take them out gently or the donuts may break in half. If you wait to long to take them out, they sweat a little and then part of the donut may stick when taking them out of the mold. My vegan nephew says they are the best donuts he has ever eaten.

Get the Ingredients:

1/4 cup almond flour
1 cup oat flour
3 Tbsp corn starch
1/4 cup cocoa powder
1 tsp baking soda
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1 tsp vanilla extract

Let’s Get Cooking Making Vegan Oil Free Chocolate Donuts

Preheat oven to 350 degrees. Mix 1/4 cup almond flour, 1 cup oat flour, 3 Tbsp. constarch, 1/4 cup cocoa powder, and 1 tsp. baking soda in a mixing bowl until well mixed. Then add 1/2 cup applesauce, 1 tsp. vanilla extract and 1/4 cup maple syrup. Mix very well. Place the silicon donut molds on a cookie sheet. Fill silicon donut molds to the top with batter. There should be enough batter to make 6 donuts. Bake for 15 minutes. Check with a toothpick. If not done, cook for 2 minutes more and check again. Cool donuts for 20 minutes before taking them gently out of the molds.

Enjoy!

If you like chocolate try these chocolate brownies.

Vegan Oil Free Chocolate Donuts

These oil free chocolate donuts and surprisingly light and moist.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast, Dessert

Cuisine American

Servings 6