For 8 patties

Ingredients

• 1 sweet potato (7 oz or 200 g) 
• ½ cup dried porcini mushrooms 
• 1 cup chickpea flour 
• 1 cup green peas (fresh or frozen) 
• ½ bunch smooth parsley 
• 1 tiny kleine red onion 
• 1 tsp Kala Namak (black salt) 
• 1 tsp ground cumin 
• 2 tbsp peeled hemp seed 
• 2 tbsp basil seeds (or chia-seeds)) 
• 13.5 Tbsp (100 ml) water
• Coconut oil (or similar oil) for frying

Directions

1. Scrape the sweet potato lengthwise with a knife. 
2. Cook for about 40 minutes in the steamer or in the oven at 200 degrees for about 20 minutes. 
3. Allow the sweet potato to cool down. Remove the peel and crush the pulp with a fork. 
4. Place porcini mushrooms in a small bowl filled with water. Allow the mushrooms to soak for 30 minutes. 
5. Drain the water and drain the porcini mushrooms in a sieve. Cut into fine strips. 
6. Wash parsley and chop finely. Peel onion and dice. Mix all ingredients well. Then create 8 evenly shaped patties.
7. Heat coconut oil (or similar oil) in a pan. Sear the burgers from both sides in a pan and place on the grill after.

For 4 people

Ingredients

• 17.5 ounces (500 g) of sweet potatoes
• 2-3 Tbsp olive oil 
• 1 Tbsp bell pepper powder (sweet) 
• 1 tsp Kardamon 
• 1 tsp salt
• 1 eggplant
• Sliced 2 big carrots
• Sliced lengthwise 2 halved tomatoes 
• 2 red onions, peeled and halved 
• 2 peeled garlic cloves 
• 2 small bulb fennel, cut root and halved 
• 4 mini-peppers 
• 4 mushrooms 
• 1 branch rosemary

Directions

1. Slice sweet potatoes (not too thick). Mix olive oil with the rest of the spices while turning slices.
2. Heat up the BBQ. Grill sweet potatoes until they're soft. After that, continue by adding the other veggies with the branch of rosemary on the grill. Add your favorite flavors, herbs and spices. For extra flavor, you may consider spreading the tomatoes with green pesto.

Yoghurt-Tomato-Dip:

Ingredients

• 17.5 ounces (500 g) of natural Soy Yogurt 
• 6 ripe tomatoes, finely diced 
• 1 tsp salt 
• 1 Tbsp oregano 
• 2 Tbsp hemp oil

Directions

1. Dice 6 ripe tomatoes until finely cut.
2. Place all ingredients in a mixing bowl. Mix all ingredients well.

Kurkuma-Dip:

Ingredients

• 17.5 ounces (500 g) natural Soy Yogurt 
• 1 tsp Kala Namak (black salt) 
• 1 tbsp Kurkuma 
• 2 tbsp hemp oil

Directions

1. Place all ingredients in a mixing bowl. Mix all ingredients well.

A big thank you to Elfe Scirè Calabrisotto from Plantscape for providing the recipes.