cajun black bean burger vegan

Yeah - you know it looks good. Yeah - it's completely vegan. No meat whatsoever. Shall I request the hallelujah emojis? Since going vegan, I have literally felt a lot more better from the inside out. From no craps from Mother nature to no longer having those urges to simply be a carnivore. No, I'm not going to sit here and preach about how having a vegan diet is the bees knees because let's face it, lots of people would rather eat whatever they enjoy most. I get it - I promise.

I think my version of burgers however are just as delicious but with A LOT less "itis" and karma attached to it. The kitchen has become one of my favorite places ever because I get to do what I love most - be creative and experimental. I thought about creating a separate blog fo my vegan food recipes but then I was like, "nah, I have enough on my plate", so I started an Instagram account for it instead. Follow my food diary on UhOhVegan.

This Cajun Black Bean Slaw Burger was a combination of Pinterest inspiration and my sick obsession with black beans.... seriously. You can cook it in oil or bake them according to how you desire. I chose to bake them, of course. If you fancy a burger that is full of immaculate taste and "smoky" bbq flavor - this is it for you. I've gotten in the habit of actually writing down what I use to make my special concoctions because I do forget once my meal is over - so thank me later.


Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
cajun black bean burger vegan

  • Black Beans (soaked or canned)
  • Gluten-Free Breadcrumbs - I Use This
  • White Onion
  • Mushrooms
  • Brussel Sprouts (fresh or frozen)
  • Ground Flax Egg - I Grind My Own
  • Hemp Seeds - I Use These

Cumin | Cajun Seasoning | Garlic Powder | Red Pepper Flakes | Celery Flakes | Old Bay Seasoning | Pink Himalayan Salt - Love This


Begin by prepping your ingredients for the "burger". If using canned black beans, drain and rinse. If using dried black beans, I recommend soaking them overnight before creating this recipe. I used (1) medium-sized can to make 4 burgers. In a food processor, add your black beans - 1 tsp Cumin - 2 tbsp Cajun Seasoning - 2 tbsp Garlic Powder - 1 tsp Red Pepper Flakes - 1 tbsp Celery Flakes - 1 tbsp Old Bay Seasoning - 1 chopped onion - and 1 tsp Himalayan Pink Salt. Blend until most of the beans have smoothed. Add 1-2 cups of breadcrumbs and 1.5 tbsp ground flax egg. Blend for about 2 minutes. Mixture should be thick but smooth and easy to mend together into a burger shape. If "slippery", add more breadcrumbs for water absorption. 

How To Make Flax Egg 

I purchase whole flax seed and grind them in a blender. You can also use a coffee grinder. Take 2-3 tbsps of grounded flax and add 1/4 cup water or less and let sit for 2 minutes or until it has a similar consistency to a traditional egg. If mixture is too runny, add more flax - if too thick, add a bit more water. 

cajun black bean burger vegan

Prep and Cook Brussel Sprouts

These green babies act as the "slaw" on the burger only because it reminded me of cabbage as it too can be shredded. Many people hate brussel sprouts and part of that from what I've heard and seen has simply been because not everyone knows how to cook them - trust me, I tried to cook them myself ONE time and hated them until recently. All you need is an oil - some salt - and pepper. BOOM! 

Take a bag of frozen brussel sprounts or cleaned, fresh ones - drizzle a small but decent enough oil to coat them evenly (not drenched). I ended up using a little canola oil. Sprinkle with some pink salt and pepper. Pop them in the over on 375-400 degrees for about 20 minutes. 

Mold your black bean burger mix into burgers (as big or small as you like). I made them a nice thick patty for my own messy pleasure. Place in oven for 45 minutes. Be sure to flip them over after half that time to evenly cook each side. You can also opt to deep fry (use flour to coat) them if you prefer greasy foods.

Build Your Burger

Take your mushrooms and cook on stove until sauteed. Season to your liking. I used some garlic and old bay. Take your cooked brussel sprouts and cut them up to resemble shredded cabbage. For the tangy sauce I used, you will need to mix your favorite bbq sauce, with yellow mustard, and some sriracha - DONE! Add sauce to your gluten-free buns, mushrooms on bottom - add burger patty - cut up some onion rings - add your brussel slaw - more sauce - and enjoy!

This is a meal definitely made to be messy so don't even bother trying to eat all proper. Sometimes it's just best to use your original hsnd utensils (fingers) to fully enjoy a pleasant mess. 


neoshaloves somethin like a comeback

Where do I actually begin with this blogging biz again. I don't believe I blogged about anything since December of last year - I have my reasons though. I needed a hiatus. I needed to disconnect and recharge.

While away, I was hard at work with implementing more and better ways to grow my startup, CreateHER Stock as well as my own business, HUNCreative. I am a firm believer in self improvrment even when it all seems impossible. But I'm back and refreshed. I got some things under my sleeve and I'm excited to share them with you.

There are some changes you may have already noticed. For one, I finally got a new domain - something that aligns with my life altogether for this blog right now. Remember when blogging was just another outlet used to simply express your likes, dislikes, and so forth? Nowadays, everyone is all about "blogging for business" and "branding your voice" - well, I decided that I'd much rather focus more on getting back to the basics and loving blogging again without the bells and whistles. I already have a love for simplicity as of late so if I can remain authentic and honest in a space that started off as a safe haven for me and still have brands and things come my way, so be it.

When I started blogging a few years ago before "blogging business" went mainstream on the forreal tip - I enjoyed all things beauty and hair, hauls and fashion. Nowadays, my lifestyle has changed. I love less materials and more presence. Here's what you can expect for me in 2016:


Sounds cliche', right? But seriously, since becoming a mother, my life has literally been trying to break me. Sure, online I seem super happy and super positive but I'm human like anyone else - I'm not always as happy as I feel I should be. People have hurt me, people have betrayed me, people have talked trash about me - but I still stand. I've been on a "self-love" journey, like many of us. Putting myself before others (not to be selfish) but simply because for a long time I would just allow things to happen or be said without truly speaking up for myself.

Not anymore. I'm a non-conformist so I'm quick to tell anyone I could care less about how they feel about me. I feel good about me and that's all that matters. I know where my heart is -  and it's never in a place of wanting to hurt others or see them suffer. We all have the power to change how we do things but we don't have the power to change the consequences of things we've already done. I'll be sharing that journey in this space.


Yes, most people don't know I've been vegan for a while now. Not just with food but even with external body care and such. You'll be seeing a lot of creative, vegan meal recipes I've enjoyed on here. If you follow me on Twitter, you probably have already caught wind of a few epic goodnesses.


I've downsized A LOT since last year. Hello minimalism! On top of going vegan, going back to the basics, and my self-love and discovery journey - I 've also been a minimalist. This isn't really new for me but I have gone deeper into it in all aspects of my life and businesses. Hopefully, you enjoy what I plan to share on here and back on YouTube - how this simple life stuff makes me happy.

I hope you enjoy what's to come because I am truly happy with where my mindset is about life this year. I have a lot to work on but I continue to improve and would love to help others do the same. Until then, if you want to hop on the list for monthly email love - do it! I tend to share even more there anyway. 


© N E O S H A L O V E S. Design by FCD.