Servings: 6 5-inch burgers

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Piquant Purple Vegan Burger

Original recipe and photo by Elisa Rachel /


1 package (14 ounces) extra firm tofu (for soy-free, substitute 1 cup white or black beans)
1-2 Stokes Purple® sweet potatoes
1/2 cup quinoa flakes
1/2 cup diced carrots
1/2 cup dried cranberries
6 baby portobello mushrooms, diced
4 stalks celery, diced
4 cloves garlic, diced
1 to 2 tablespoons grape-seed oil
1/4 to 2 teaspoons cayenne pepper, to taste
Salt, to taste

Additional: Burger buns and toppings of your choice. Suggestion: sliced avocado, alfalfa sprouts, and spicy mayo (a mixture of mayonnaise and hot sauce to taste).


Peel purple sweet potatoes with vegetable peeler, then cut into 1-inch cubes. Place cubes in small saucepan and add water to cover by 1 inch. Bring potatoes to boil, turn down heat, and simmer about 15 minutes, until potatoes are tender. Mash with potato masher or fork until smooth. Set aside.

Preheat oven to 425 degrees.

Heat medium sauté pan with oil on medium-high heat. Add carrots, cranberries, mushrooms, celery, and garlic; saute until tender, about 5-7 minutes. Add desired amount of cayenne pepper and salt to taste.

In food processor container, pulse tofu until smooth. Add sweet potato purée and pulse until evenly incorporated. Add cooked vegetables and pulse until combined.

Move mixture to large mixing bowl and fold in quinoa flakes. Add salt to taste and adjust any seasonings if necessary.

Line baking tray with parchment paper. Using about 1/3 cup of burger mixture, roll to form balls. Place burger balls on baking sheet and flatten to 1/2-inch thickness. Bake 20 minutes, or until golden, and carefully flip over. Bake another 20 minutes, or until golden.

Assemble burger to your preference.

Analyzed to serve 6 without bun or toppings. Calories 220, Total Fat 8g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrate 29g, Dietary Fiber 4g, Sugars 10g, Protein 9g, Vitamin A 40%, Vitamin C 10%, Iron 10%