Pumpkin and cashew vege burger recipe

Pumpkin and cashew vege burger recipe

Pumpkin and cashew vege burger on a wooden board

You don’t have to be vegetarian to enjoy this star of a burger!

Makes 2


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

Lettuce leaves

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.

Nici’s note

Cashew cream makes a delicious vegan alternative to cheese sauce, mayo or other creamy dressings.

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