- Yield: 8 veggie burgers
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Low Oxalate Black-Eyed Pea Veggie Burger Recipe
I created this recipe so I could stop searching the internet like a crazy person for a veggie burger recipe that was low oxalate, gluten-free, vegan and delicious! It also helps that it doesn't fall apart, or require any weird or unhealthy ingredients to bind it together.I bought a vegetable chopper and a propellant and additive free pure olive oil spray to make this project way easier. Roasting the vegetables here is key, and these two things help in perfectly cooking them, and making sure that this recipe doesn't keep you in the kitchen for hours.
The kale should be boiled first to soften it up a bit and remove a little bit of the oxalates that are in it. Make sure to pat it dry before you put it in the oven with the other veggies. The jasmine rice will help bind the burgers together. You can buy it microwaveable packages, or dry and cook it yourself. If you prefer to make your own and aren't sure how much water to put, err on the side of a bit of extra water, so the rice comes out a little sticky.
- Preheat oven to 400 degrees F.
- Start by dicing all of the vegetables and lightly coating them in olive oil. Add salt to taste. Spread them out onto baking trays and let them roast in the oven for about 30 minutes.
- Let them cool, and place them in food processor with black-eyed peas, oats, rice and mustard. Pulse the processor until all the ingredients are chopped into small pieces, but don't overdo it! You want to keep a little bit of the texture for the burgers. Switch to a mixing bowl and give everything a stir to make sure all the ingredients are blended evenly.
- Form into patties and place extras into a container with wax paper in between for easy storage in the fridge or freezer.
- Toast patties in skillet with a little olive oil over low heat.