1Prepare Teff according to package directions. This will turn out to be consistency of porridge. I boiled 1/4 cup teff in 2 cups water, adding a little olive oil. Then I let this sit, covered, for a good 20 minutes so it would thicken up.
2This is my done teff, after sitting to thicken.
3Boil broccoli and carrots until semi-tender. Drain and chop them up into bite-sized pieces, after they have cooled.
4Chop vidalia onion and saute until tender. Boil corn until tender. Drain and set aside.
5Drain black beans. Pour them into a bowl and mash them up.
6Add the broccoli, carrots, onion, teff and spices, mashing it all up as you go. Stir in the corn. Let this sit uncovered, for about 15 minutes, for it to thicken up.
7In the meantime, make the sauce. Heat the peanut butter, coconut milk and soy sauce on the stovetop, stirring frequently, until everything is melted together. Turn off heat, cover and let it sit.
8Heat saute pan with about 2 tablespoons olive oil. Drop in tablespoon of mixture. Use spatula to shape into a patty. Turn over after about 5 minutes on each side, or as patty becomes crusty on the outside.
9Place patties on Hawaiian buns. Top with the sauce and topping ingredients. Enjoy!