High Protein Vegan Burgers

Cookalong with Frida and Ciana. Nightime for me here in Sollentuna, Sweden, lunchtime in Dallas, Texas. Tonight we made High Protein Vegan Burgers! I spent time today learning before our cookalong. So I learnt how to make flaxseed eggs, homemade tahini and homemade hummus. We made all from scratch. I made beetroot hummus with my burger. It was so good and a great challenge! Both making, looking at and eating the food makes me feel healthy. And I really learnt so much! Love this time with Frida and Ciana. First summer without Frida since she was born. Thanks for these cooking times❤️ across the continents Frida and Ciana❤️.


  •  1 ½ tbsp olive oil
  •  1 red onion
  •  2 cloves of garlic
  •  2 tbsp cumin seeds
  •  200 g sweet potato
  •  100 g cashew nuts
  •  240 g can of mixed beans
  •  ¼ tsp black pepper
  •  1 pinch of salt
  •  1 tbsp tamari
  •  1 bunch of coriander (cilantro)
  •  2 tbsp flaxseed
  •  2 tbsp water
  •  1 lemon
  •  300 g Quinoa


Chop sweet potato into bite sized pieces & boil until soft.

Cook quinoa as per packet instructions.

To make the flax egg, mix the 2 tablespoons of ground flaxseed with the 6 tablespoons of water and set aside.

Finely chop the onion and garlic.

Put the pan on high heat and toast the tablespoon of cumin seeds (if using).

Chop and add the cashew nuts to the pan and fry until golden brown.

Add 300 g cooked quinoa to the pan, stir.

Drain and rinse the mixed beans and add to the pan.

Add flaxegg to the pan, this will bind the mixture together.

Turn off heat and add the juice of the lemon.

Transfer the burger mixture into bowl, mash together.

Mix the sweet potato into the mixture, add 1 tablespoon of tamari, Chop coriander including the stalks and add to the mixture and mix well, then form into 4 patties.

Add a little more oil to the pan and cook the burgers 3-4 minutes each side or until nicely browned and cooked through.

Serve on a bun with (vegan) mayo, avocado and some beetroot hummus!

I found this recipe on the webpage of The Happy Pear www.thehappypear.ie the Irish Twin Brothers who have created wonderful vegan food for almost two decades now.

Beetroot Hummus


  • 2 cloves of garlic
  •  1 tin of chickpeas
  •  50 ml lemon juice (juice of 1 lemon)
  • 2 tbsp (light) tahini
  •  1 tsp salt
  •  A pinch of freshly ground black pepper
  •  1/3 tsp pinch of ground cumin
  •  3 tbsp water
  • 60 g raw beetroot
  •  1, 5 tbsp of olive oil


Peel the garlic

Drain & rinse the chickpeas

Add all the ingredients into a food blender until it reaches the desired consistency (longer if you want a smooth hummus, shorter if you want chunks to remain).

Chop up your raw beetroot in small-medium chunks, sprinkle with some olive oil and a pinch of salt and pop into the oven for about 25mins.

Add the roasted beetroot and additional olive oil to the base mixture and blend.

Homemade Tahini

Tahini can be bought but it is so easy to make yourself.


  • 1 cup sesame seeds
  • 2 tablespoons or more mild olive oil, a neutral oil such as grapeseed oil, and/or a small amount of sesame oil
  • Salt (optional)


Toast sesame seeds: Toasting sesame seeds gives the tahini a nuttier flavor. On the stovetop, place the sesame seeds in a dry skillet over medium heat, stirring them frequently with a wooden spoon. Toast the seeds until they are lightly colored (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely.

Place the sesame seeds in a food processor and grind the sesame seeds. Process for 2 to 3 minutes until the sesame seeds form a crumbly paste.

Add oil: Add 2 tablespoons of oil to the food processor. Process for 1 to 2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste.

Add more oil (optional): For thinner tahini, add more oil, 1 to 2 tablespoons at a time, and process until the desired consistency is reached.

Add salt (optional): Add salt to taste and process until combined.

Store the tahini: Transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates, stir the tahini to redistribute the oil.

Plate and serve the burger

Assemble the burger. Place the burger on a bun of your choice. Top with beetroot hummus. Add some slices of Avacado. Enjoy!

2 thoughts on “High Protein Vegan Burgers

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