Hawaiian Teriyaki Chickpea Burger [Vegan]

Name: Hawaiian Teriyaki Chickpea Burger [Vegan]
Yield: 4
Ingredients: FOR THE TERIYAKI SAUCE:; 1 tablespoon cornstarch; 1/2 cup cold water; 1/2 cup tamari; 1 tablespoon Sriracha; 1 cup pineapple juice; 1/4 cup coconut sugar; 1 1/2 teaspoon fresh grated ginger, very fine; 2 small garlic cloves, finely minced; 1 teaspoon red pepper flakes; 4-8 pineapple rings; FOR THE BURGERS:; 4 hamburger buns; 1 15-ounce can chickpeas; 2 small sweet potatoes; 1 cup oats, processed to flour; 1 flax egg (1 tablespoon flax meal, plus 3 tablespoons water per “egg”); 1 cup panko; 1/2 cup chopped scallions; 1 teaspoon sea salt; FOR THE COLESLAW:; 1 jalapeño pepper, thinly sliced; 3 cups shredded white cabbage; 3 cups shredded purple cabbage; 1 cup shredded carrots; 1/2 cup vegan mayonnaise; 1/2 squeeze of lime; 1/2 teaspoon sea salt; For the Toppings:; 1 medium red onion

Hawaiian Teriyaki Chickpea Burger [Vegan] was pinched from <a href="http://www.onegreenplanet.org/vegan-recipe/hawaiian-teriyaki-chickpea-burger/" target="_blank">www.onegreenplanet.org.</a>

"If you’re looking for a burger concept that’s going to sweep people right off their feet, this Hawaiian teriyaki chickpea burger is everything you need! The patties are made from chickpeas, sweet potato, panko, and oats. They're cooked in homemade teriyaki sauce, giving them the opportunity to absorb the flavor. They're then dressed with teriyaki-grilled pineapples, jalapeño coleslaw, and creamy avocado. You get multiple textures, sweet, savory, spicy, and aesthetically the colors are varied and bright...."

INGREDIENTS

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FOR THE TERIYAKI SAUCE:

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1 tablespoon cornstarch

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1/2 cup cold water

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1/2 cup tamari

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1 tablespoon Sriracha

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1 cup pineapple juice

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1/4 cup coconut sugar

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1 1/2 teaspoon fresh grated ginger, very fine

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2 small garlic cloves, finely minced

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1 teaspoon red pepper flakes

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4-8 pineapple rings

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FOR THE BURGERS:

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4 hamburger buns

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1 15-ounce can chickpeas

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2 small sweet potatoes

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1 cup oats, processed to flour

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1 flax egg (1 tablespoon flax meal, plus 3 tablespoons water per “egg”)

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1 cup panko

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1/2 cup chopped scallions

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1 teaspoon sea salt

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FOR THE COLESLAW:

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1 jalapeño pepper, thinly sliced

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3 cups shredded white cabbage

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3 cups shredded purple cabbage

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1 cup shredded carrots

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1/2 cup vegan mayonnaise

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1/2 squeeze of lime

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1/2 teaspoon sea salt

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For the Toppings:

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1 medium red onion

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2 avocados

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