Recipe

Quinoa, carrot and cauliflower burger

Quinoa, carrot and cauliflower burger

Even meat-lovers will be asking for seconds with this incredible veggie burger: spicy cauliflower steak, filling carrot and quinoa bakes and the best dairy-free pesto pack this recipe full of delicious flavour. This burger is divine served with sweet potatoes fries, a refreshing salad or some grilled corn-on-the-cob.

Thanks for the delicious recipe Happy Skin Kitchen.

Ingredients (Serves 1)

1 Gosh! Mixed Seed, Quinoa, Carrot & Coriander Bake

1 bread bun of your choice

1 thick slice of a large tomato

A handful of shredded carrots and sprouts (optional)

A handful of shredded purple cabbage

For the cauliflower ‘steak’:

3 tbsp olive oil

½ tsp ground cumin

½ tsp ground coriander

1 tbsp of lemon juice

1 tsp of turmeric powder

½ tsp of smoked paprika

Salt and pepper to taste

1 cauliflower

For the homemade houmous:

1 can of drained and rinsed chickpeas

1 heaped tbsp of tahini paste

1 clove of garlic

The juice of ½ lemon

½ tsp of cumin powder

Salt and pepper to taste

For the homemade pesto:

½ cup of almonds – use sunflower seeds to keep it nut free

1 cup of fresh basil leaves

Juice of ½ lemon

3-4 tbsp of olive oil

2 tbsp of nutritional yeast (optional but gives a nice cheesy flavour)

1 clove of garlic

Salt and pepper to taste

Method

Preheat oven to electric 200°c/fan oven 180°c/gas mark 4.

Add all houmous ingredients into a food processor and blend until smooth, for about 2-3 minutes. Set aside.

Put all pesto ingredients into a food processor and blitz until you have a fairly smooth and creamy consistency. Set aside.

Remove all the leaves and stalk from the cauliflower. With a sharp knife slice the cauliflower into 1½ cm thick ‘steaks’.

In a small bowl mix the olive oil, lemon juice, ground coriander, turmeric, smoked paprika cumin, salt and pepper. Brush the cauliflower steaks with the marinade and place them on a plate to marinate for ideally one hour, if you have time.

Heat up a griddle pan on a medium heat. Place the cauliflower steak into the pan and cook it on each side for 4-5 minutes.

Cook the Gosh! bake in the centre of the oven for 15-20 minutes.

Toast the bread bun either in the pan or in the oven.

Spread some houmous on each side of the bread bun. Start by layering the shredded purple cabbage, add the tomato slice, Gosh! bake on top, cauliflower steak, a generous dollop of pesto and finish with the shredded carrots and sprouts (if using). Serve and eat straight away!

For more…

Looking for more recipe ideas? Check out this sweet potato bake or rainbow veggie toastie.

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Quinoa, carrot and cauliflower burger
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