Vegan Carrot Balls Burger
Ingredients
For 10 servings
- 500 g sunflower seeds
- 1 kg carrots
- 125 g white onions
- 75 g parsley
- 1 kg quinoa
- 50 g chia seeds
- 100 g corn starch
- 100 ml soy sauce
- 10 g salt
- 10 g pepper
- 100 ml sunflower oil
For cashew sauce:
- 450 g cashews
- 6 tbsp nutritional yeast
- 6 tbsp lemon juice
- Salt
- Pepper
- 180 ml water
For avocado mash:
- 5 avocados
- 3 lemons for lemon juice
- Parsley (for garnish)
Instructions
Cashew sauce:
- Soak raw cashews in water (for at least 2 hours).
- Place cashews, yeast, lemon juice, salt and pepper in a food processor and pulse until a coarse texture is formed.
- Take the mixture out of the food processor into a bowl and add the water bit by bit until desired texture is reached.
Carrot balls:
- Blend sunflower seeds into paste. Juice the carrots and separate juice (for drinking) and pulp (for recipe). Chop the onions, parsley and garlic into tiny pieces. Add all ingredients and mix together. Form into small balls of each about 20 grams.Bake carrot balls in oven until crispy on the outside (about 25 minutes at 180°C).
- Mash the avocados, add lemon juice and dash of salt for the avocado mash.
- Toast the burger buns, spread cashew sauce onto each bun side, add avocado mash, squeeze some lemon on top, sprinkle with salt, and add some parsley. Place 3 carrot balls onto this avocado mash layer and close the burger.
- Serve this burger with the freshly pressed carrot juice produced while extracting the pulp for carrot balls. No carrot gone wasted!
