Steps
- Pulse 75g of vegan whole-wheat bread and 75g of walnuts into fine crumbs in a food processor.
- Prick 400g of sweet potatoes with a fork. Microwave for 5-10 minutes, until soft, then split and scoop the flesh into the crumbs.
- Drain 400g of canned black beans thoroughly and add with 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin.
- Add ½ teaspoon of onion granules, 1 tablespoon of tomato paste, salt, and pepper. Pulse until mostly smooth and cohesive; form patties to fit the buns and chill for 20 minutes.
- Heat 2 tablespoons of canola oil in a nonstick skillet over medium heat. Fry the patties for 4-5 minutes per side, until browned and hot through.
- Split 4 vegan sourdough burger buns. Layer with 50g of arugula, 2 large sliced tomatoes, and the patties.
- Add 1 peeled, pitted, and sliced avocado and 4 tablespoons of plain coconut yogurt, then close the buns.