Lantmännen is an agricultural cooperative and Northern Europe’s leader in agriculture, machinery, bioenergy and food products.
vegan Carrot Ball burger
Sweet roasted carrot flavour meets crunchy texture and creamy toppings — this vibrant vegan burger delivers bold taste in every bite.
ingredients
- 500 g sunflower seeds
- 1 kg carrots
- 120 g white onion
- 75 g parsley
- 1 kg of quinoa
- 50 g chia seeds
- 100 g cornstarch
- 100 ml soy sauce
- 10g salt
- 10 g pepper
- 100 ml sunflower oil
For the cashew sauce:
- 450 g cashew nuts
- 6 tablespoons inactive yeast flakes
- 6 tablespoons lemon juice
- salt
- pepper
- 180 ml water
For the avocado puree:
- 5 pcs. avocado
- 3 lemons for lemon juice
- Parsley (for decoratio
30 minutes
Preparation Instructions
⏱ Total cooking time: Approx. 30 minutes
(plus soaking time for cashews)
Cashew Sauce
Soak the raw cashews in water for at least 2 hours to soften.
Drain, then blend with nutritional yeast, lemon juice, salt and pepper until slightly coarse.
Transfer to a bowl and gradually stir in water until you reach a smooth, creamy consistency.
Carrot Balls
Blitz the sunflower seeds in a blender to a fine crumb.
Juice the carrots — keep the juice chilled to serve later, and reserve the pulp for the recipe.
Finely chop the onion, parsley and garlic, then combine with the carrot pulp, sunflower seeds and seasonings.
Shape into small balls (approx. 20 g each) and place on a lined baking tray.
Bake at 180°C for around 25 minutes, or until crisp and lightly golden on the outside.
Avocado Layer
Mash the avocado with a squeeze of lemon juice and a pinch of salt to make a smooth purée.
Assemble the Burgers
- Lightly toast the burger buns.
Spread the base and top with cashew sauce.
Layer the base with avocado purée and a little extra lemon and parsley.
Place 3 crispy carrot balls on top and finish with the bun lid.
Serve immediately — with the fresh carrot juice you made earlier for a delicious, zero-waste pairing.