When beginning your journey to a vegan or whole food plant based lifestyle, it can be hard to find ideas to start with. Lynn Stine, Stine Chiropractic Clinic’s own certified vegan chef explains the steps to take to make the black bean burger recipe.

Black Bean Recipe (simpler)

I just don’t like too many ingredients

2 – 25 oz cans of beans (I use one Black and 1 Kidney)

1 1/2 cup of Gluten Free Whole Grain Rolled Oats

1 additional cup of the oats – but ground into flour (no vitamix – can buy garbanzo bean flour)

1 1/2 – 2 cups of Lynn’s vegetable broth

Your favorite seasoning add to the bean burger recipe.

Mash the beans with potato masher. Then mix the other ingredients above and let chill in fridge for an hour. Form into patties for burgers. Baking in 350 degree oven for 10 min each side or in a pan on high heat for 3 -5 min each side. Enjoy! This recipe will do fine for up to 3 days in fridge, 3 weeks in the freezer (make into patties first!).

Lynn’s Vegetable broth: 6 – 8 carrots, celery stalk, 1 large spanish (cooking) onion, 6 – 8 cloves of garlic, 1 – 2 red bell pepper cooked in enough filtered water to cover veggies. Cook until tender on medium heat about 20 min. Throw in a high powered blender (vitamix) blend down. Use for all kinds of gravy, sauce, or filler. Add 4 cups of veggie broth to 2 cups of creamed cashews (if no allergies) for mac & cheese sauce.

Creamed Cashews: soak about 2 cups of RAW cashews in filtered water overnight. Rinse and add filtered water to cover cashews and throw in a high powered blender. Replaces dairy in recipes; creams, milk, fat…

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