Oh Em Gee Veggie Burgers from my new cookbook!



Hubba, hubba, now that’s what I call a veggie burger glam shot! Served with rippled sweet potato chips and a dill pickle, what else could you want in life?!

Today I’m so excited to share one of my favourite recipes straight from my new cookbook, Oh She Glows Every Day! The countdown to the release is onnnnn…this Saturday September 3rd in Canada (including Indigo, Costco, and more!), and Tuesday September 6th in the US. I honestly can’t believe it’s almost here, and I can’t thank you enough for all your support and excitement.

Don’t forget, if you order online or pick up a copy in-store before September 13th, 2016, you can snag my OSG Every Day Bonus Recipe Bundle which has 7 brand-new recipes (not found in the book or blog), and 4 preview recipes from the book. So much recipe goodness going down!

I’m also hosting a fun Insta giveaway for a signed copy of both Oh She Glows Every Day and The Oh She Glows Cookbook! One lucky winner will receive a signed copy of both cookbooks, mailed straight to their doorstep as a special gift from me. Please see my Instagram post for all the deets.

Okay, now let me talk about these veggie burgers for a hot second. They are my newest veggie burger addiction. I tested a ton of them for this second book (you know I take my veggie burgers seriously) and these are the ones that everyone—kids, husbands, veggie-burger skeptics—loved. I hope you’ll gobble them up, too!






Oh Em Gee Veggie Burgers

Vegan, soy-free


5 from 10 reviews

Packed with sweet potato (or butternut squash—your choice!), black beans, barbecue sauce, garlic, and an array of flavorful spices, this veggie burger bakes up perfectly and holds together well. I’ll admit these burgers are a bit involved to prepare, but I think the work is worth it, because this recipe makes a big batch, enough for 12 patties, which you can freeze for later. To save time, I recommend roasting the sweet potato, toasting the walnuts, and making the 9-Spice Mix in advance. Also, be sure to chop all the ingredients very finely and evenly, as this will help the patties hold together. I always recommend that you read the entire recipe before you begin, but this is especially true here since there are quite a few steps. This recipe is from Oh She Glows Every Day. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.

11 or 12 patties
Prep Time
Cook time
Total Time


For the burgers:
  • 1 1/4 pounds (565 g) sweet potato or butternut squash (see Tip)
  • 1 tablespoon plus 2 teaspoons (25 mL) extra-virgin olive oil
  • 1 cup (100 g) walnuts, finely chopped, or 1/2 cup (75 g) hulled sunflower or pepita seeds
  • 2/3 cup (95 g) finely chopped onion
  • 3 tablespoons (45 mL) minced garlic (6 or 7 large cloves)
  • Two (14-ounce/398 mL) cans black beans, drained and rinsed
  • 2 to 3 tablespoons (14 to 21 g) 9-Spice Mix (p. 258, Oh She Glows Every Day) or this one, to taste
  • 1/4 to 1/2 teaspoon fine sea salt, or to taste
  • 1/4 cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped
  • 1/3 cup (75 mL) Easy Barbecue Sauce (p. 255), or store-bought
  • 1 cup (70 g) spelt bread crumbs or breadcrumbs of your choice
  • 2 tablespoons (17 g) gluten-free oat flour
Topping suggestions:
  • Homemade Vegan Mayo (p. 269) or this one, or store-bought
  • Easy Barbecue Sauce (p. 255), or store-bought
  • Sliced avocado
  • Sliced red onion
  • Sliced tomato


  1. Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper.
  2. Peel the sweet potato and cut it into 1/2-inch cubes. You should have about 4 cups. Spread the cubes over the baking sheet and toss with 1 tablespoon of oil. Season with salt. Roast for 15 minutes, then flip and roast for 15 to 20 minutes more, until fork-tender.
  3. In a large skillet, toast the chopped walnuts over medium heat for 5 to 6 minutes, until fragrant and lightly golden. Transfer the walnuts to an extra-large bowl (trust me when I say extra-large as there is a lot of dough to mix).
  4. In the skillet, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic, stir to combine, and sauté for 3 to 5 minutes, until softened. Transfer to the bowl with the walnuts.
  5. In a food processor, pulse the beans until you have a mixture of bean paste, chopped beans, and fully intact beans. Be careful not to overprocess them, as you still want a bit of texture. Transfer the beans to the bowl. (You can also mash by hand if necessary.)
  6. Measure out 2 lightly packed cups of the roasted sweet potato and transfer to the large bowl. With a fork, mash the potato into the other ingredients in the bowl until the potato is almost smooth.
  7. Add the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour to the bowl. Stir until thoroughly combined. You can knead the dough together with your hands if that’s easier, or just keep stirring (it’s a great arm workout!). Taste and adjust the seasonings, if desired.
  8. Scoop a heaping 1/3 cup of the dough and shape it into a round, uniform patty, packing it tightly as you rotate the patty in your hands. Place the patty on the lined baking sheet. Repeat to make 11 or 12 patties total, setting them at least an inch apart.
  9. Bake for 15 minutes at 375°F (190°C), gently flip with a spatula, and bake for 10 to 20 minutes more, until firm and lightly golden. Cool on a cooling rack for about 10 minutes before serving (this helps them firm up). Serve the patty in a bun along with your desired toppings. We love the combo of vegan mayo, BBQ sauce, avocado, lettuce, and tomato! 
  10. Let any leftover patties cool completely before storing in an airtight container in the fridge for up to 3 days. You can also wrap the patties individually in aluminum foil, place in a freezer bag with the air sucked out, and freeze for 3 to 4 weeks. Thaw completely on the counter or in the fridge before reheating in a greased skillet over medium-high heat for a few minutes on each side.


  • Tip You will need 2 cups of roasted sweet potato (or butternut squash) for this burger recipe. Any leftover roasted potato or squash can be served alongside the burgers, so feel free to make extra.
  • Make it gluten-free Use gluten-free bread crumbs instead of spelt bread crumbs.
  • Make it nut-free Use hulled sunflower seeds or pepita seeds instead of walnuts.
  • Make it kid-friendly Shape small patties and serve them on slider buns. They are the perfect size for precious hands! You may also consider reducing the spice mix slightly depending on how much your kids enjoy spice.


A couple quick notes:

This recipe hasn’t been posted to the Oh She Glows Recipe App yet since I have to shoot a new photo for it, but it will be coming soon!

Also, just a heads up that there won’t be a Friday FAQ post going up this week. Unfortunately, my little one is quite sick so I don’t think I’ll be able to get to it. Thanks for your understanding.

I’d like to wish you a wonderful, safe, and delicious Labour Day weekend! (Did I really just type Labour Day weekend? I can’t even.)

Photography credit (top photo): Ashley McLaughlin; all other photos: Angela Liddon

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 137 comments… read them below or add one }

1 Morgan August 31, 2016
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These look amazing! I can’t wake to try them out. Thanks for a peek inside the new book!


2 Angela Liddon August 31, 2016

Thanks, Morgan – I hope you enjoy them when you do! :)


3 Laura ~ Raise Your Garden August 31, 2016

I had my very first veggie burger this summer (bought frozen from a big box store) and was blown away by how tasty it was. I’m not strictly vegan but am moving in that direction as I can see a plant-based diet is the way to go. So I can only imagine how much better your burgers are for you and too taste. Eager to try this Labor Day!!!!

Was also reading that 15-18 vegans can eat using the same amount of land it takes one person to eat the standard American Diet! Wow. I also like vegans because overall, I find most of them are not judgemental, they just encourage you (what we all need!) to move in that general direction. And they provide the support you need.


4 Angela Liddon August 31, 2016

I hope you enjoy the burgers this weekend, Laura — have a great Labor Day holiday!


5 Andrea September 9, 2016
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Yeah I tried a veggie burger from Burger King a long time ago and was totally blown away at how good it was too. I’d argue it’s even better than a regular burger. It’s a more interesting flavor at least.


6 Peppermint Dolly August 31, 2016

Wowza, ok, this looks awesome!!




7 Sarah August 31, 2016

These look absolutely divine! I recently made some black bean burgers I love and this looks like a great alternative!

x Sarah


8 Amanda @ Positively Amanda August 31, 2016

These looks so good! I definitely need to try these this weekend! Love that you use oat flour!


9 Angela Liddon August 31, 2016

If you give them a try, I hope you love them as much as we do, Amanda!


10 Becky August 31, 2016

Wondering – will these hold up on the grill??? I’m looking for something that can hold up to a grill as my parents love making hamburgers and I need an alternative for my husband and myself :) Thanks!


11 Angela Liddon August 31, 2016

Hi Becky, I haven’t tried it yet, but I think they would. I’d suggest prebaking the burgers in the oven for 15 minutes, and then grilling on each side for a few minutes over medium heat. If you give it a try, please let us know how it goes! :)


12 Kay September 1, 2016

These burgers look quite similar to the ones in the first cookbook, and I can definitely vouch for them being great on the barbeque. I don’t prebake them, I just put the raw patty straight onto the grill and it works out everytime!


13 Amy August 31, 2016

These look good but I probably won’t make them because they seem so complicated to make! I was under the impression that your new cookbook was titled “Every Day” because the recipes were going to be simple and quick to execute- is that not correct? Just wondering because I haven’t ordered it yet, and although I used to enjoy time-intensive recipes and kitchen projects, my current season of life just doesn’t allow for it. Thanks in advance for your response and good luck with the launch!


14 Angela Liddon August 31, 2016

Hey Amy, You’re absolutely right: the recipes in Oh She Glows Every Day are meant to be convenient, easy, and accessible! That being said, alongside the super quick recipes are some more elaborate or involved recipes for special occasions; the Oh Em Gee Burgers lean toward that end of the spectrum. I find the initial work is worth it, though, because the burger recipe makes a big batch and so you’ll have plenty of leftovers to save and freeze or enjoy for the next few days which saves time for future meals. I hope this answers your question!


15 Amy August 31, 2016

Thanks for your response- Please keep us updated if you have other bloggers do a book review and they include sample cookbook recipes that more accurately represent the quick and easy focus of the book- then I can get a better idea whether the book includes recipes I’d be interested in, and whether or not I’d like to purchase it! Thanks!


16 Kaila @ Healthy Helper Blog August 31, 2016

Stay tuned for my review! I am featuring a recipe that is definitely easy to make and full of simple ingredients!


17 Nicole September 5, 2016

Hi Amy,
I was very very lucky to ge a recipe tester for Oh She Glows Everyday … I have two teen sons plus a home daycare with 5 precocious toddlers and I was able to prepare and cook an iverwhelming majority of the amazing recipes quickly and easily.
There are smoothie bowls for breakfast, topped with a yummy granola that is prepared once and enjoyed for weeks on top of the bowls or with milk of your choice. Sweet potato breakfast hash comes together quickly and you can get ready for the day ahead while irs roasting and filling your home with warming scents.

Lunch…there are soups that cook quickly and freeze perfectly to take for lunch or eat another day as well as a warming lentil stew. Sundried tomato basil pasta and the big tabbouleh bowl take just a few minutes more but are soooo worth it!

If you don’t prepare and serve the big chili cheese nachos at your next get together, you and your guests will be missing out! Mac and Peas is a huge hit st my house every couple of weeks…the sauce is made very quickly with veggies and is such a nutrient dense option for families. There are savoury curries and much more that are simple and fast but also a shepherds pir that is decadent and worth the time!

Desserts? Yup! Angela has developed desserts that are whipped together in minutes and finsh off in the freezer. Too simple. My daycare moms were begging for the recipes and almost mutinied to get the Black and White Freezer Fudge recipe! There are cupcakes and lemon “cheesecake”, too, which take a few minutes more but are again, well worth it!

Glo-bars, cookies, sorbets, staples…you really cannot go wrong ordering this new book. Its on sale on Amazon right now, I would say go for it!

If you go to amazon.ca and look at the books listing, you can click to look inside and see the rable of contents :)


18 Nicole September 5, 2016

Sorry for the spelling errors…!
Forgot to say, Angela has included tips to make the recipes kid-friendly and freezer tips for time saving through your busy week :)


19 Lucina September 5, 2016

I will be making these today (roasted the sweet potatoes already while cooking breakfast). Over the years so many Oh She Glows recipes have become staples in my kitchen BECAUSE of they’re not complicated and taste amazing. As a mother of 2 boys (a very needy 2 year old and soon to be 7 year old) my time in the kitchen has to count. Making a recipe from this blog or the first cookbook never disappoints. Thank you Angela for devoting your time in perfecting all the recipes you share and publish. I’ve been counting down the days until your new cookbook arrives! We’ve been hosting a weight loss challenge at our boxing gym and so many clients have fallen in love with your recipes this month- the Spiced Lentil Soup and Next Level Enchiladas have been game changers for even the biggest skeptics. Later this month I’ll be doing a fall preview cooking demo featuring the Lentil Loaf, Raw Cashew Pumpkin Pie (from the first cookbook), and Crowd Pleasing Caesar Salad…plus something from the new cookbook. So excited for you with the new baby and book coming this fall!


20 Harry August 31, 2016

These look so good! Congrats on the book and the giveaway sounds great!

H. Bowden


21 Jane August 31, 2016

These burgers look delicious and I can’t wait to try them! My husband doesn’t tolerate black beans very well though. Is there another type of bean that I could try in this recipe? I’ve ordered your new cookbook and I’m counting the days until it arrives!


22 Angela Liddon September 2, 2016

Hey Jane, Great question! I do think you could use another type of bean – kidney or cannellini beans come to mind as good options (although I have yet to try this out yet!) Please let us know if you try anything out!


23 ariane September 16, 2016
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I just made them with kidney beans and it worked out fine. I often exchange kidney beans for black beans (almost impossible to get hold of where I live) and it has always worked out with Angela’s recipes.


24 Autumn August 31, 2016
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These look so amazing. I had everything on hand to make them so I prepared the patties and they’re in the fridge ready to be popped in the oven for dinner! I really didn’t think these were too much work at all! I’m currently 7 weeks pregnant and for the last few weeks the idea of meat is so off putting for some reason. (I’m not a vegan but of course enjoy vegan meals occasionally) So making anything from your list of recipes is awesome for me right now!
Thank you for posting this recipe! Congrats on your new cookbook, I’m looking forward to picking it up soon.
Oh, and I love reading your weekly pregnancy updates :)


25 Angela Liddon September 2, 2016

Thank you so much for your kind words Autumn! Congrats on your pregnancy, too. I hope you love the burgers! :)


26 Kaila @ Healthy Helper Blog August 31, 2016

These certainly are OH EM GEEEE inducing!!! Loooooove the addition of walnuts in veggie burgers!


27 Angela Liddon September 1, 2016

Haha, thanks Kaila!! :)


28 Cyndi August 31, 2016

Hi Angela, I just pre-ordered your book and am looking forward to getting it next week. These look great, and since I’m a fan of the burgers from your first book, I’m sure I’ll love these too! I have a question about parchment paper vs. silicone mats: I have been using silicone mats to try and reduce the amount of oil I use, but I’m finding it isn’t easy to get things to brown as well on the mats. Have you had any experience with using silicone mats for roasting veggies? I notice that you seem to always use parchment paper. Anyone else have any thoughts?


29 Angela Liddon September 2, 2016

Hey Cyndi, I do have a couple silicone mats, but I tend to use them only for rolling out pastry and cookie dough. I found that roasting times can vary when using the silicone mats, so I switched back to parchment when creating recipes in hopes that I would be providing the most accurate time estimates. Maybe someone else can weigh in about your browning issue as I am not sure. Thanks so much for your kind words- I hope you love the book!


30 Cyndi September 5, 2016
Recipe Rating:

I made these today for the family Labor Day gathering and they were delicious. The meat-eaters enjoyed them too. I made them up in the morning, baked them for ~25 min, then put them in the fridge after they cooled. We re-warmed them on the grill (medium heat), approx 3 min/side and they held together fine. A success! By the way, this recipe is flexible (Yay!). I didn’t have any bread crumbs, so I just processed some multi-grain crusty bread into crumbs, and oops, I didn’t feel like making 2T of oat flour, so omitted it – it was all good and worked fine. Thanks for the recipe!


31 Angela Liddon September 6, 2016

That’s so great to know – thanks for sharing, Cyndi!!


32 Ingrid September 1, 2016

hi! Have you got an Australian release date? Can’t wait to get my hands on this book!


33 Angela Liddon September 1, 2016

Hey Ingrid, Sorry, no word on an Australian release date yet, but you can order from The Book Depository, an international retailer (with free worldwide shipping!), now. Thanks so much for question and your interest in the book! I hope this helps. :)


34 Keltoum September 1, 2016

Hi Angela

You use parchemin paper, do you know that this is not healthy ? as it release some chemicals ( used for nonstick) in the food with heat.



35 Christine @ Run Plant Based September 1, 2016

These look amazing! Love the combo of walnuts and black beans and can’t wait to try. Thanks!


36 Angela Liddon September 1, 2016

Hope you enjoy them when you get a chance to give them a whirl, Christine!


37 Bobbye September 1, 2016

These look and sound delicious. Wishing your little a speedy recovery. So hard to see them I’ll. 😟


38 Angela Liddon September 1, 2016

Thanks, Bobbye. We appreciate the get-well wishes!


39 Jill September 1, 2016

Confession; I can’t afford your book right now B U T, I requested the library buy it and they said they will. So, now not only is that one more sold, but others will be exposed to your beautiful creativity if they are seeking a plant based diet.


40 Angela Liddon September 1, 2016

That’s so wonderful to hear, Jill! Thanks for spreading the Oh She Glows love. :) I hope you, and anyone else who checks it out of the library, enjoy the new book!


41 Jill F. September 2, 2016

Fellow Jill, thanks for this idea of having the library order the book (just checked and my library has ordered it and I placed a Hold.) I was planning on asking for the book for Christmas, but look forward to getting a ‘peek’ at it sooner. Yay!


42 Melanie Faris September 1, 2016

Hi Angela. These look great. I have a question about the sweet potato – in the directions you write that it works out to about 4 cups, but when making the parties you only use 2 cups of cooked potato. Is this because you are accounting for some “shrinkage” during the cooking process? Hehe. Thanks in advance!! I love your first book and can’t wait to buy the second.


43 Angela Liddon September 1, 2016

Thanks Melanie! Yes, you are totally correct…there’s shrinkage! haha. 4 cups raw translates to just over 2 cups cooked. I hope this helps clarify. Feel free to make extra and serve it alongside the burgers.


44 Sherry September 1, 2016

Pre-ordered your new book and submitted for the bonus recipes bundle but still don’t see it. Already checked junk and spam. Even emailed to the address listed on the submission form regarding the issue and still nothing! So disappointed!


45 Angela Liddon September 2, 2016

Hey Sherry, I’m so sorry to hear you’ve had trouble receiving the bundle! After you submit the form, there’s a link that you click to open the bundle and then you can save it to your computer. (The bundle is not emailed to you so it would be in your spam or inbox). I would suggest resubmitting the form and trying again (maybe try a different computer or browser). If you still have issues please contact gotham.averymarketing@us.penguingroup.com and they should reply within a couple business days. Thanks so much!


46 Stephanie September 1, 2016

I prepped this burgers for my upcoming cottage weekend and basically, I made them without baking them, separated them using parchment paper and placed them in an airtight container. I plan on baking them tomorrow or Saturday so hopefully this works out well! Thanks for this recipe, I was already picking at the “dough” and it tasted DELICIOUS!!!


47 Angela Liddon September 2, 2016

Hope they’re a hit, Stephanie! Have a great weekend. :)


48 Stephanie September 8, 2016
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After freeze prepping them this way, I was able to cook them up easily using the BBQ and believe it or not – DELICIOUS! Excellent cottage/ summer food!


49 Fritzi Redgrave September 1, 2016

Can’t wait to try the vege burgers. Hope your child is better lickety split !😆
An aside question:
What is your juicer of choice?


50 Angela Liddon September 2, 2016

Thanks for the well wishes, Fritzi! In terms of juicers, I love my OXO double-sided citrus juicer. It’s small, nonelectric, and dishwasher-friendly. It does a great job collecting all the juice in a container while keeping out most of the pulp and seeds. I’ve had it for years! You can check it out in my favourite things list on Amazon here.


51 Jane September 1, 2016

These look so delicious and can’t wait to make them. I’m wondering if you think I can substitute oats (or something else?) for the breadcrumbs. I have all the other ingredients at home most of the time, which is the main reason I’m asking, not that I’m gluten free. Thanks!


52 Angela Liddon September 2, 2016

Hi Jane, I haven’t tested anything besides breadcrumbs in this burger yet unfortunately. They work well to absorb excess moisture and provide a great texture. If you try anything else out please let us know how it goes!


53 Erin September 1, 2016


So I am one of the laziest cooks in the world, but I LOVE veggie burgers. You think canned pumpkin would work as a substitute for the mashed sweet potato or butternut squash? If I can skip a roasting step, I will always opt for it (especially in my hot & tiny kitchen)!

Thanks so much for all your great recipes :)


54 Angela Liddon September 2, 2016

Hi Erin, Good shortcuts in the kitchen are always great (especially when they mean avoiding prolonged oven time in a small kitchen in August!). I haven’t tried using canned sweet potato or pumpkin yet. My guess is that the burger dough would be too wet if using canned. Roasting the potato or squash cooks off a lot of water so they aren’t mushy when mashed. If you try anything please let us know though…maybe a small amount of canned (1/2 cup canned or a tiny bit more) might work but again, I’m really not sure! :)


55 Heidi Kokborg September 2, 2016

I can’t wait to try these burgers – they look amazing! Also I can’t wait to order you new book :)


56 Angela Liddon September 2, 2016

Thanks, Heidi! I hope you love both the burgers and the book! :)


57 Shelby Thompson September 2, 2016

Can’t wait to try these, Angela! You’ve converted my boyfriend into a veggie burger lover with your Thai Sweet Potato burgers, and these look just as good :) Looking forward to your new cookbook!


58 Angela Liddon September 2, 2016

Thanks, Shelby! I hope you and your boyfriend love these veggie burgers just as much when you try them. :)


59 Caroline September 2, 2016

Yum! These look delicious…and with the sweet potatoes it can’t get much better. So excited to check out your new cookbook! I’m still obsessed with the first one though. :)


60 Angela Liddon September 6, 2016

It’s so great to hear you’re still enjoying my first cookbook, Caroline! I hope you love the next one just as much, too. I’d love to hear what you think if you give these burgers a try!


61 Sandy September 2, 2016

Hi Ang,
Hope all is well with you! Noticed that your “the glowspot” instagram page hasn’t been updated for awhile, and believe me, I understand that you are busy! But have I missed something? Have you decided not to post on that anymore? I just wanted to say that I do miss those little glimpses into your life – not to sound too creepy! lol I always admired your beautiful house and cute outfits and of course, the darling pics of your little one. Mine is 5 already and starts kindergarten next week. :( They grow too fast. PS I made your apple pie oatmeal for lunch today and was thinking of how many good things have made their way into my kitchen because of you! Thanks!


62 Angela Liddon September 16, 2016

Aw thank you Sandy!! You are so sweet. I have really fallen in love with Snapchat and Instagram stories (using my OSG account) for sharing “behind the scenes” glimpses into my life, and just found it hard to juggle theglowspot account at the same time. :) Hopefully you can find me on there! I hope your little one’s transition to kindergarten went well.


63 Michele Matzko September 3, 2016

Good morning! I love your recipes!!!! Looking forward to this one…every weekend I make another delightful and delicious creation! However, why does the recipe say you will need 4 cups of sweet potato and down below it states you will need 2 cups? Thank you, Michele


64 Angela Liddon September 6, 2016

Hi Michele, great question! The recipe calls for 4 cups of uncooked sweet potato because there’s a bit of “shrinkage” that occurs when it cooks. So 4 cups raw translates to just over 2 cups cooked. I hope this helps clarify! I love to make extra and serve it alongside the burgers.


65 Karen September 3, 2016
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The third?! It should be out today then! I’m gonna go look for it at the store! I’m trying really hard to not spend any unnecessary money this month. But I can’t not get your book.


66 Angela Liddon September 6, 2016

If you get it, Karen, I hope you enjoy it!! Thanks so much for the enthusiasm & support. :)


67 Michelle @ Vitamin Sunshine September 3, 2016
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Love these! I can’t wait for the new cookbook. I gave your last one to a few people, and plan on using them as Christmas gifts again. I’m not vegan, but have been heavily influenced by your recipes, and have found so many great substitutions for my lactose intolerance :)


68 Angela Liddon September 6, 2016

Thanks so much for sharing the OSG love, Michelle! I hope you enjoy the new cookbook just as much as the first.


69 Karen September 3, 2016

I just got ur book!!! Yay! It’s beautiful. And for the price it’s quite the bargain considering the paper it was printed on and how big it is. Beautiful!! Your but-free dream bars immediately caught my eyes since without the nuts on top looks just like a Nanaimo bar! Could I use these as a Nanaimo bar replacement at Christmas time? Or is the flavour completely different? I like to look for healthier alternatives when I do Christmas baking because I don’t want to hate myself when the holidays are over.


70 Karen September 3, 2016

*nut-free dream bars*. Not but free. Lmao


71 Angela Liddon September 26, 2016

Hi Karen, I’m so happy you’re loving the book so far! Thank you for the kind words. :) You’re right that the Nut-Free Dream Bars are very reminiscent of naniamo bars in their 3-layer construction and texture. I think you’ll find their filling tastes much different than that of the classic nanaimo bar, but since filling variations (like peanut butter, cappuccino, and cherry) are becoming more and more popular anyways, I’d say these bars could definitely have a place on your holiday spread!


72 Natasha September 3, 2016
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Love this post – the burgers look divine and are beautifully photographed!


73 Julianne September 3, 2016

Your new cookbook shipped today to me in Iowa! Woohoo!


74 Angela Liddon September 6, 2016

So exciting, Julianne! I hope you love it.


75 Jennifer September 3, 2016
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These are AMAZING! I made some adjustments based on what I had in my pantry (1 can black beans, 1 can chickpeas; AP flour) and ease (toasted the walnuts whole and chopped in the food processor, cut the sweet potato in eights and whizzed in the food processor) but they still turned out great! Not only do I love the flavor but the dough is really easy to work with. Not crumbly or smushy like a lot of recipes I make. Definitely some of the best veggie burgers I’ve ever made!! Thanks, Angela!


76 Lea September 4, 2016

Hi jennifer
I am not sure what you did with the sweet potatoes? Cut them in 8, whizzed them in the fp and then added them to the mixture raw???…….



77 Jennifer September 4, 2016

Yes, I guess that as unclear. I just meant that I cut the sweet potato into eighth instead of dicing, but I still baked them according to the recipe. Then I pureed them in the food processor instead of mashing them by hand. It just saved me some time and effort so I could get dinner on the table faster!


78 Lea September 4, 2016

Thx so much for straightening that out for me.


79 Angela Liddon September 6, 2016

I’m so glad you liked the recipe, Jennifer – and thanks for sharing your subs!


80 The Girl In The Purple Sweater September 4, 2016

They seem so delicious! Thanks for the recipe!


81 Monica September 4, 2016

Hi Angela, I have been a vegetarian for 25 years and thanks to your first cookbook I am proud to say I have been a vegan since purchasing it when it first came out. I bought your new cookbook online so have to wait a few weeks for it. Went to Costco yesterday and they had loads of them, so hard not to buy another one. From what I saw I can’t wait to get it! On a side note I have always wanted to send you a response when you got so much flack about how you are raising your daughter. I have two girls and I did not raise them as vegetarians(my husband eats meat). My 15 yr old went vegetarian 3 years ago and my 13 yr old 2 years ago. All their own choice with no pressure from myself. I will always wonder if they would have made this choice had I not been one but I will never know. You have no idea how happy their choice makes me, but again it was their choice, not mine! You and your family are amazing and inspiring! I can’t wait for your new cook book!!!!


82 Amelia September 4, 2016

Hi Angela, could you recommend a good (non-toxic) fry pan? It appears you have used one for your pancakes, and beans/pesto/greens recipes, etc. Thank You!!!


83 Daphne Jorgensen September 4, 2016
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Hi Angela,

Your burgers are beyond amazing. I am extremely thankful for your blog and your ongoing efforts. Your blog and book have been amazing resources for me with respect to vegan cooking. I developed many food allergies and amongst the allergies, I became allergic to meat of all things. I have not eaten it for 2 years now. I lost 40 pounds, became very active and have not even caught a cold. It was your blog that helped me and I don’t miss my old diet at all, except for nachos. Thank you so much for all your hard work. It is priceless for many of us.

Daphne Jorgensen


84 Karin September 5, 2016

Hope the little one is on the mend.


85 alexa.al September 5, 2016
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Look so nice. I will try to cook it.


86 Vicky & Ruth September 5, 2016

These veggie burgers look incredible!! Congratulations on your book release in Canada and SO exciting that your book is coming out in the US tomorrow!!!


87 Angela Liddon September 6, 2016

Thanks so much! :)


88 Karen September 5, 2016

Hi Angela,
Was browsing Chapters yesterday and I bought your new book :) It is so beautiful! Also, made these burgers last night and they were delicious. Thanks for all that you do!


89 Amanda September 6, 2016

Hi Angela! I have a question not related to this recipe: how long can you freeze homemade larabars? I would appreciate some tips or help in leading me he right way. Thanks!


90 Angela Liddon September 23, 2016

Hey Amanda, I’d say my homemade larabars keep in the fridge for 2-3 weeks—though they’re rarely around that long in our house!—or 4-6 weeks in the freezer (I generally try not to store frozen for too much longer than that, because I find I’m sensitive to freezer burn taste; if you have a deep freeze, you can probably get away with storing the bars at the longer end of that range, however). For on-the-go, I recommend wrapping the bars individually in plastic wrap or tinfoil so you can easily grab one on the way out the door. You can also use freezer-safe zip-top bags for storage. I try to rinse and reuse the bags when I’m done with them to cut down on waste and save money. Hope this helps!!


91 Robin September 6, 2016

My book has shipped and I can’t wait for it to arrive!


92 Angela Liddon September 6, 2016

I hope you love it! :)


93 Diandra September 6, 2016
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Angela, this recipe is amazing! We just had dinner, my whole family loved it (and I’m the only vegan)! I literally cannot believe how tasty the burgers are, and I’m so happy we all enjoyed them (this might be a step forward in convincing them how awesome veganism is!) Thank you for being an inspiration! Hugs and kisses from Romania :)


94 Angela Liddon September 6, 2016

Aw, I’m so glad the burgers were such a hit, Diandra. Thanks for leaving this a lovely comment – it brought a smile to my face!


95 Sara @ saralouyoga September 6, 2016

excited to try these! I just saw indigo promoting your new book this weekend and I’m so excited for you…congrats! xo


96 Angela Liddon September 7, 2016

Thanks, Sara :)


97 Kathy September 6, 2016

Oh She Glows Every Day just arrived in my mail! It’s beautiful, and I can’t wait to start cooking from it!


98 Angela Liddon September 7, 2016

Thanks, Kathy!! I hope you enjoy the book.


99 Jennifer September 6, 2016

I met the mailwoman at the door today because I knew your new book was arriving. It’s just beautiful Angela!! I can’t wait to dig into it over the next few days and *try* to decide which recipes to start with. Congratulations!!


100 Angela Liddon September 7, 2016

Aw, thanks Jennifer!! I hope you love whatever you decide to try first. :)


101 Valerie Halston September 6, 2016

It’s here! It’s here! Can’t wait to try this recipe first! Congratulations, Angela!!


102 Kristen September 6, 2016

Hi. Just bought your book today at Chapters. I made the eggplant parm tonight. Really tasty and I particularly liked the vegan parmesan. Is it possible to add a touch of oil to the parchment or to mist it on top for a moister crumb?
Thanks again for showing us Ontarians that we can make great veggie meals even during the long winter months when produce is less than fresh.
Keep up the great work.


103 Angela Liddon September 16, 2016

Hey Kristen, Thanks for your kind words. :) That’s an interesting question! I’m sorry, but I really don’t know as I haven’t tried it myself. If you try anything, please report back and let us know how it goes!


104 Anna Lee September 7, 2016

Unfortunately I had to go to work before my copy arrived in the mail; suffice it to say, I was very eager to get home and get my hands on it! I stayed up until the wee hours of the morning reading it cover to cover. And I was blown away. It is absolutely gorgeous, Angela. The layout, the photos, the recipes (or course) are all perfect. I can’t wait to cook my way through it (I have so many recipes I plan on making ASAP!). I wish you a million congrats and success on it. Thank you for another wonderful whole-foods plant-based cookbook. I take pride in bringing any of your recipes to a potluck/cookout/party as I know everyone is going to love them. Thank you again!


105 margot September 7, 2016
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I made these last night! Maybe a little time consuming but worth every minute. I just finished one for lunch with a little Sriracha mayo to dip in. I didn’t have any oat flour so omitted it. I also used Sriracha BBQ sauce so mine definitely have a kick, and a lovely one at that. These are absolutely delish, nice job!


106 Lauren S. September 7, 2016

Hi Angela,

These look wonderful! I was wondering if you have any suggestions for swapping out the black beans for another ingredient (extra sweet potato or rice perhaps?) I do not tolerate legumes well (beans and lentils especially), but I would love to have these be my staple veggie burger if I can find a way to exclude the beans. Thanks so much!


107 Angela Liddon September 16, 2016

Hey Lauren, I’m sorry, but I don’t know a substitute for the beans. My guess is that using more sweet potato might make the burgers a bit mushy? It would take some experimentation for sure! If you try anything, please report back and let us know how it goes!


108 Mindy September 7, 2016
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These veggie burgers were amazing! I made them grain free by subbing almond meal for the bread crumbs. They held together just fine! The flavors worked so well together. These will be my new go to recipe for veggie burgers. My only regret was I cut the recipe in half so now I have to make them again soon! I haven’t made a recipe of yours that I didn’t absolutely love!


109 Angela Liddon September 8, 2016

So great to hear the almond meal worked out so well as a sub, Mindy! :)


110 Fitness Dietitian Em September 8, 2016
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Amazing recipe as usual!

I also just found out you are a fellow UoG grad!! Wohooo keep inspiring :)


111 Catherine September 8, 2016

Hi, Angela! Thanks for this great recipe! I made those today and they were great! Just changed the walnuts for a mixture of almonds and cashews (my favorite nuts).
The only downside it that I spent quite some time in the kitchen, making the burgers and then washing aaaall the dishes… But still worth it :)
I looove your first cookbook – I was in Canada when it was published! – and I can’t wait to buy the second one! I wish you a lot of success with it, you deserve it!!


112 Mandy Dugas September 8, 2016

Angela!! I seriously love your book! Every recipe that I’ve made my family has gone gung-ho! So I’ve made them all twice (not litteraly all of them) cuz they will not stop asking!!

Anyone who wants to head on over to my blog – Mandy’s Healthy Life, can enter to win a copy of this new book! I am so lucky to feature Angela on my blog. We did a Q&A, share some darn good recipes and have the cookbook give away!! So sweet!!

Thanks Ang for making plant based food so delicious, cool, and fun!!! You rock!!

Love Mandy


113 Cristine September 9, 2016

Hi Angela,

I love your cookbook, and will definitely get the second one. Just wondering if some of your recipes can be used with an Instant Pot pressure cooker?


114 Cassie September 9, 2016

OMG, these delicious sweet potato lentil patties look wonderful! I cannot wait to read your new cookbook!


115 Laura September 9, 2016

Hi Anglea!

I had ordered your new cookbook and received the link to download the recipe bundle but downloaded the PDF while at work not realizing the file was too large for me to email to my home address. Is there any chance if I post/email my order number I can get a new link to download at home? Let me know!

P.S. The new cookbook arrived on Tuesday and I’ve already gotten into four recipes- LOVE it!


116 Angela Liddon September 13, 2016

I’m so happy to hear you’re enjoying so many recipes already, Laura! To get the bundle at home, you can simply re-enter your order number into the form and you’ll get another download. :)


117 Kari September 11, 2016

Just bought your newest cookbook and finished reading it! Didn’t see one recipe that thought yeah I don’t think I’ll make that! So excited to get cooking and tasting all of these yummy healthy recipes! I have read your blog for years and tried re pies so I know there are all going to be great!


118 Angela Liddon September 12, 2016

Thanks so much, Kari! I hope you love whatever you decide to try first from the new cookbook. :)


119 Hannah September 12, 2016
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OMG is right!! I made two recipes from OSG Every Day this weekend, and I can’t tell you how excited I was about both! For one thing, I love love love your “perfect” veggie burger from a few years back on the blog, but I’ve been looking for an all-purpose burger that’s a little more “fun.” THIS IS IT! The addition of bbq sauce and all the yummy spices takes it over the top. Genius idea to roast the sweet potato, because removing some of its liquid made for ultimate binding power…I’ve never had such an easy time forming veggie burgers. We will be eating these leftover all week!

I also made the flourless PB cookies, and I basically feel like I’m eating a reese’s cup with every bite :D I actually think I could reduce the sugar slightly next time and they would be equally delicious…and I would feel a little less guilty crumbling one over my smoothie (which I may or may not be doing right now). The book is sooooo beautiful to boot! Congrats!!!!


120 healthyjon September 13, 2016

Definitely my favourite veggie burger recipe!


121 Angela Liddon September 15, 2016

So happy to hear that! :)


122 Sarah September 16, 2016

These are amazing. I mostly gave up on veggie burgers years ago because they are never good, but these are sooooooo good. Company-worthy.

I omitted the onion because I didn’t have one, I used pepitas instead of walnuts, and I used one can of black beans and one can of pinto beans. I will make these again.


123 Angela Liddon September 19, 2016

Glad you liked them, Sarah! And thanks so much for sharing those awesome subs. :)


124 Christine September 17, 2016

oh no! I was meaning to purchase the book early so I could get your recipe bonus bundle but time has slipped away. Is there any way to still purchase the bonus bundle?
Thanks – have heard rave reviews of your newest creations in your book and can’t wait to get mine


125 Angela Liddon September 23, 2016

Hey Christine, We’ve extended the bonus bundle’s availability to Sept. 25th, so it’s not too late to enter your purchase info into the form to get your hands on it!


126 Emma September 18, 2016

These veggie burger look absolutely delicious. I’ve made a previous veggie burger recipe of yours, and they were SO good, so I need to try these soon.

Love, Emma


127 Angela Liddon September 19, 2016

If you give these a try, I hope you love them just as much!


128 Sarah September 20, 2016

This recipe seems to be a delightful veggie burger I will try this one in my kitchen today with some extra spices in it.
Thanks for sharing this.


129 Angela Liddon September 20, 2016

I hope you like it, Sarah!


130 Boned Broth September 20, 2016

Burger is love! <3 This looks soooo delicious! I need to try this asap. Thanks for sharing the recipe! :)


131 Angela Liddon September 21, 2016

If you try them, I hope you enjoy!!


132 annette September 23, 2016

nom nom, these look awesome
i have one of your cook books at home and love it
cant wait to get your new one


133 Stacy September 24, 2016
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I made my first recipe from your new book last night. Which I picked up at B&N the first day it was out here in the states. In fact the store clerk had to go to the back and get the books out of the box, they weren’t out yet! These burgers were terrific! I had them on a whole grain bun with a bit of vegan mayo, ketchup, red onion, lettuce, pickle and tomato. Oh and avocado. Because avocado makes everything better. as someone who is not a full time vegan, I definitely did not miss the meat. I will make these again.


134 Pam September 24, 2016
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These were great, Angela! They actually held together which is a difficult thing to achieve in veggie burger world. I am curious if you also tested this with a baked sweet potato? It’s just easier to throw in a potato to bake than to cube it and roast it. I’m not sure if that would give a softer consistency. Congrats on the new cookbook! I am working my way through it!😀


135 Hayley September 24, 2016
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I made these last night and had to comment– they are hands down the *best* veggie burgers I have ever eaten. Angela, you are a veggie burger maven!


136 Angela Liddon September 26, 2016

Thanks for the recipe love, Hayley!! :)


137 Michelle September 30, 2016

Hi Angela! The new cookbook is amazing! I’ve made a number of the recipes already and my husband and 11 month old daughter are loving them! Her favorite was the Thai Sweet Potato and Carrot Soup believe it or not. I’d love to try this recipe, but I’m not a fan of barbecue sauce…is there something else I could substitute with? Would plain ketchup be ok maybe? Thanks for your help!


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