top of page

Vegan Crunchy Mix Veggie Burger

Updated: Apr 10

by Olivia Wong

I challenged myself to create a veggie burger from scratch thinking of holiday flavors. Not wanting to waste food, I threw in the crumbs left at the bottom of a bag of Terra Sweet Potato Herbed Stuffing. It was a successful experiment!

For those who don't like collard greens, you can substitute with lettuce leaves, bread or no wrapping as pictured below the recipe.

Crunchy Mix Veggie Burgers

Serves 4 (or 2 big eaters)


3 oz Fullei Fresh Organic Crunchy Mix (if you can't find them fresh, order our seeds and sprout your own!)

¼ cup uncooked brown rice

1 medium sweet potato

Dash of salt

Crumbs of Terra Sweet Potato Herbed Stuffing chips (or dash of onion powder, sage and rosemary)

Spray cooking oil

4 leaves of collard greens


Cook brown rice.

Peel and cut the sweet potato into 2 inch chunks.

Boil the sweet potato until soft (approximately 10-20 minutes.) Then drain them.

Add the sweet potato to a mixing bowl and mash them.

Boil the Crunchy Mix until soft (approximately 5-10 minutes.) Then drain them.

Add the Crunchy Mix to a food processor and mash them.

Add the mashed Crunchy Mix to the sweet potato mash.

Add the cooked brown rice, salt and chips (or spices.)

Mix well.

Shape them into 4 patties.

Spray cooking oil on a skillet or griddle and warm on medium heat.

Add the patties and brown on both sides.

Place one patty on a collard green and wrap it. You can slice it down the middle if you’d like.

69 views0 comments

Recent Posts

See All

Make Healthy Eating Easy

by Olivia Wong January calls for resets and detoxes, but you might not think they're fun. What if I told you that gone are the days of bland, cardboard tasting healthy food? The term "eat the rainbow"

5 Easy Ways to Incorporate Sprouts into Holiday Meals

by Olivia Wong When most people think of sprouts, they think of salads and sandwiches. The holidays call for more hearty meals, but that doesn't mean you have to give up eating healthy foods or eating


bottom of page