Marie’s Vegan Roast Lunch

These burgers are so simple and you can make about 6; it’s up to you really – depends how big you want them! If you have spares, they freeze well (I froze mine cooked). You can use whatever spices you want, turmeric is also good and a pinch chilli flakes.

Ingredients:

Sweet Potato and Black Bean Burgers
  • two roasted sweet potatoes, scoop out the soft flesh
  • medium portion of cooked brown basmati or wholewheat couscous
  • onion, fry in calorie-controlled spray (or your allowance of healthy oil) until soft
  • tin of black beans, strained and semi-mashed
  • tsp ground cumin
  • tsp smoked paprika
  • tsp sea salt
  • ground black pepper
Method
  1. Set the oven to 180’C.
  2. Simply mix the prepared ingredients as above.
  3. Shape into burgers, spray with calorie-controlled spray and roast for 30-40 minutes. Turn gently after about 20 minutes. The burgers are cooked when they are nicely brown and crispy on the outside.
I served mine with roasted baby potatoes, seasoned with sea salt flakes and paprika, and steamed veg.
The whole dinner ‘cost’ 1 point for gravy granules!

2 thoughts on “Marie’s Vegan Roast Lunch”

  1. These were delicious! I rolled them into falafel and served with the couscous I didn’t use in the recipe and some home made raita dip( 150ml 0%greek yoghurt, 12 mint leaves cut up, 2-3 inches of cucumber grated and 1 crushed garlic clove) definitely making these again!

    1. Thank you Shona, I haven’t had my dinner yet and my mouth’s watering after reading what you’ve eaten – it sounds delicious! Thank you very much for sharing:-) Helen xxx

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