HOMEMADE VEGAN BEET VEGGIE BURGERS

In a small bowl, make a flax egg by mixing 1 tbsp ground flax with 2.5 tbsp water. Let it sit to thicken. To a food processor, add 1 cup diced beets, 2 medium carrots, 1 can rinsed and drained black beans, 1 chopped onion, and 2 cloves of garlic. Pulse until finely chopped. Add in the flax egg, 1/3 cup sunflower seeds, sea salt, cumin, and 2 tbsp coconut aminos. Blend on high until a thick batter forms. Transfer to a bowl, cover, and place in the fridge to set (for at least 2 hours). After that time, set the oven to 400°F (200°C). Form the batter into four patties and place them on a parchment paper-lined cookie sheet. Bake for 35 minutes, then flip and bake for another 25 minutes. Store these in the fridge, or they can be frozen. To reheat, the fastest way is to broil them in a toaster oven for a few minutes.