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Black Bean Sweet Potato Cakes


black bean sweet potato cakes
As a vegan in New York City, it’s extremely tempting to go out for every meal. There are so many great organic, vegan, and gluten-free spots in the city that it’s pretty hard to resist. But that can leave quite a dent in the pocket! One of my favorite dishes is the sweet potato black bean dish at Siggy’s Good Food. I was craving it last weekend when I was trapped in the snow, so I decided to try making something similar. The consistency is quite different; the version at Siggy’s has more of a crabcake texture whereas my version is more like a potato pancake. Either way – both delicious!


2 tablespoons olive oil
2 onions, chopped
6 cloves garlic, crushed
2 jalapeno peppers, chopped
2 boiled sweet potatoes
1 teaspoon ener-g egg replacer
1 food for life gluten-free brown rice English muffin, cut up into small pieces
2 cups canned black beans

Creamy Tomato Sauce
½ cup soy-free vegenaise
2 teaspoons fresh lime juice
1 jalapeno, chopped
1 tomato chopped
1 bunch cilantro, chopped
Frontier’s Adobo

Preheat oven at 425 degrees
Sautee onions and garlic with olive oil at low heat until slightly brown
Grease baking pan with coconut oil
Mix all cake ingredients in a food processor until it makes a smooth batter
Form cake batter into medium ball shapes and place on baking pan
Bake for 10 minutes