?Mung bean sweet potato tikki/patties (gluten-free) with homemade spicy ketchup ?I’m so appreciative of all the new followers here on my feed. Thank you?. It had me thinking this morning about why I was first drawn to cooking. (Picture 7 year old trying to make pizza from scratch with no assistance.) I think it was really out of boredom ?. My parents worked (and still work) ALL the time and it was either cook or watch yet another ‘Charles in Charge’ episode!!! lol. ?Happy weekend friends.
?Recipe: Peel 3 medium sweet potatoes and cut into approximately 1/2-inch pieces. Boil and mash. In large bowl, mix mashed potato with 2 cups cooked mung beans, 1 small onion (finely diced), 1 serrano pepper (finely diced), 1 tbsp grated ginger, 1 tsp chili powder, 1 tsp ground cumin, 2 tsp garam masala, 2 tbsp neutral oil, handful chopped cilantro, 4 tbsp chickpea flour, salt to taste. Mix until well combined. Form into patties and either pan fry or bake on parchment-lined baking sheet at 400F until golden brown about 20-25 minutes (flipping half way). (I baked these.)
?Recipe Spicy ketchup: sauté 1 small onion (small dice) until translucent, about 7 minutes. Add 2 minced garlic cloves, 1/2 tsp smoked paprika, 1/4 tsp allspice, 1/4 ground cloves and sauté about another 30 seconds until fragrant. Mix in 1/3 cup apple cider vinegar, 1 tbsp sriracha, 2 tbsp maple syrup and 1 tbsp tomato paste. Sauté another few minutes. Add 1-15oz can tomatoes and simmer until thickened, about 20 minutes. Blend until smooth.
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