Smoky Vegan Carrot Burgers
Smoky Vegan Carrot Burgers

Ingredients

Method

  • 600g carrots, cut into 2 cm rounds
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds, bashed
  • 4 tbsp olive oil
  • 200g smoked tofu
  • 100g brown breadcrumbs
  • Small bunch of parsley, chopped
  • 1 lemon, zest only
  • 50g parmesan, grated
  • 50g toasted sesame seeds
  • Salt and pepper
  • Buns, salads, and barbecue sauce, to serve
  • Preheat the oven to 200C, then put the carrots in a roasting tin, toss in the spices and some olive oil, season well, and roast for 30 minutes. Meanwhile, crumble the tofu into a bowl, and mix with the breadcrumbs, lemon zest, parmesan, parsley, and sesame seeds.
  • Blend the carrots and tofu mixture in a food processor, then shape into six patties. Pop them in the fridge for 20 minutes to firm up, then fry for 4 minutes on each side. Serve in buns with all your favourite condiments.
30 mins
6 serving
This recipe pairs perfectly with the Red Embers Tannat 2018 from McLaren Vale, Australia.

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