Pumpkin and cashew vege burger recipe
You don’t have to be vegetarian to enjoy this star of a burger!
300g pumpkin, cut into 3cm-thick slices
2 tablespoons olive oil
1⁄2 teaspoon smoked paprika
1⁄2 teaspoon salt
2 whole wheat soft buns, halved
2 tablespoons butter, mayo or oil
2 tomatoes, sliced
1⁄4 red onion, very thinly sliced
2 tablespoons toasted pumpkin seeds
1. Preheat oven to 200°C.
2. Slice pumpkin and feel free to leave the skin on, as it roasts up nicely. Mix
oil with paprika and salt and brush over pumpkin. Place on a lined tray, cover with foil and roast until cooked through – about 30 minutes – removing the foil in the final 10 minutes.
3. Butter buns using butter, mayo or oil and toast in a hot pan until heated through.
4. Assemble burgers with lettuce, tomatoes, onions and roasted pumpkin and seeds. Drizzle over cashew cream and eat!
CASHEW CREAM (Makes about 3⁄4 cup)
1⁄2 cup cashews
2 tablespoons nutritional yeast flakes
2 tablespoons lemon juice
1⁄4 teaspoon sea salt
1. Soak the cashews in warm water for 30 minutes or more. Drain, then process in a blender with remaining ingredients and enough water to make a smooth sauce (I use up to 1⁄2 cup). Set aside.
Cashew cream makes a delicious vegan alternative to cheese sauce, mayo or other creamy dressings.