Ingredients
Burgers
2 large courgettes, cut into approx.
1cm pieces
1 large red bell pepper, diced into
approx 1cm pieces
2 large carrots, cut into approx 1cm
pieces
2 cups cubed butternut
150g mushrooms, cut in quarters
1 tbsp finely chopped rosemary
Olive Oil
Salt/Cracked Pepper
2 cups of cooked quinoa, rice or
cauliflower rice
4 tbsp Nut Butter (cashew or almond
works well)
1 tsp ground cumin (or 1 tbsp cumin
seeds)
¼ cup sunflower seeds
½-3/4 cup ground almonds
Sesame seeds
Pesto
20g basil leaves
¼ cup macadamia nuts (or cashews/pinenuts)
3 tbsp olive oil
Salt/Cracked Pepper
½ tsp Willy’s apple cider vinegar (or
lemon juice)
Method
1.Preheat your oven to 180C.
2. Place your prepared vegetables
evenly into a roasting dish,
sprinkle with rosemary and drizzle
over a good glug of olive oil,
season with salt and pepper.
3.Roast in the oven for 45-60
minutes, turning half way through.
4.Remove once roasted and tender.
5.Whilst your vegetables are
roasting, prepare your rice, quinoa
or cauliflower rice.
6. Once your vegetables are tender,
remove and allow to cool slightly,
then add to the quinoa/rice along
with the nut butter, cumin and
season as needed.
*If your mixture feels slightly
wet, then add in the ground almond.
7.Take your mixture and shape into
balls, pressing gently into a patty
shape.
8.Dip into sesame seeds to coat the
top and the bottom and place on a
baking tray or pizza stone. Repeat
this with the rest of the mixture.
9.Bake for a further 25-30 minutes,
until cooked through and slightly
toasted on the top.
Pesto:
1.Place the basil leaves and the
macadamia nuts in a small processor
or into a nutri-bullet type
machine. 2.Blitz until finely
chopped, then add in the oil, salt
and pepper and mix until a pesto
like consistency.
