This delicious, gluten-free, vegan black bean veggie burger recipe was curated by my dear friend Lauren Lobley of Delectable You and is inspired by my Lean Fit & Strong 30 Day Healthy Living Program. These burgers are perfect vegetarian summer meal and uses Arbonne’s amazing carb-free vegan Daily Protein Boost powder*.
- 1 scoop Arbonne Protein Boost powder*
- 1/2 cup gluten free oats
- 1/2 a red pepper, small diced
- 1/4 a red onion, small diced
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil – first cold pressed is best!
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp chilli powder
- 2 15oz cans black beans, drained and rinsed – try to use organic BPA free black beans
- 1 cup brown rice, cooked (or quinoa)
*In this Black Bean Veggie Burger, we are adding Arbonne’s Daily Protein Boost, an amazing vegan protein powder with only three ingredients: pea protein, rice protein, cranberry protein.
Preheat oven to 375
- Warm the oilve oil over medium heat. Add the red pepper, onion and garlic and sauté until tender (about 5 minutes).
- In a food processor, combine powder, oats, spices, sautéed peppers and onions and garlic, and black beans. Pulse until coarse.
- Pour into a bowl and fold in the rice. Using a 1/2 cup measure, scoop out the burgers and flatten on a baking sheet. Bake for 15 minutes, rotate, and then bake another 15 minutes. Enjoy!
- Instead of regular bread as bun, try cabbage or collard leaves for kapha, gluten-free bread for pitta and grilled portobello mushroom for vata.
- For Kapha sensitivities – this recipe is ok in moderation, but add 2 scoops of protein instead of one and one 1/4 cup oats;
- For Pitta sensitivities – omit chilli pepper and use fresh garlic instead of powdered;
- For Vata sensitivities -omit or reduce chilli pepper and substitute black beans for cooked lentils (soak lentils over night before using); Vata has a hard time digesting beans.
- The Arbonne Daily Protein Boost works well in all veggie burgers, alfredo style sauces and also in smoothies, pancakes and other baked goods because it has a neutral flavour. Note, according to Lauren, this protein powder has a tendency to neutralize sweet and salty taste, so you may need to compensate.