These burgers look meaty but they are 100% vegan. Beetroot is packed with antioxidants, minerals and vitamins and rich in fibre. With the cashews and quinoa, this burger also contains lots of protein.
You will need:
2 cups beetroot (pickled or fresh, we used pickled)
1/2 red onion
2 cloves garlic
1 cup lentils
1 cup bread crumbs (from 2 slices of brown bread)
1 cup cooked quinoa
1 tablespoon flax seed
1/2 cup cashews
Seasoning: Rosemary, paprika, oregano, salt, pepper (to taste)
How you do it:
1. Cook the quinoa. Add to boiling water and simmer for 15 mins
2. If you are making the breadcrumbs. Toast the bread and then grate onto a baking tray. Using your fingers roll the crumbs around until they become really fine. If they don't feel crispy put them in the oven for a few minutes
3. Add all the ingredients to a food processor until you have a mixture you can push into shapes. If it is too wet, add more breadcrumbs. Mould into burger shapes.
4. Cook in a little coconut oil in a pan. Store some in the freezer and defrost when you fancy.