This is the vegan recipe you will come back to time and time again after you’ve tried it.

Vegan tempeh and carrot burgers in a nice wholemeal bun. It’s a protein-packed burger recipe that can easily be modified to suit individual tastes.

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Makes 6 medium or 4 large burgers


1/2 block of tempeh

1 large carrot
1 stock cube
1 cup unsalted cashew nuts
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons ground almonds
1 tablespoon flax seed powder, plus warm water
2 pinches of salt
1/2 tablespoon plain flour, for rolling

Empty the cashew nuts, sunflower seeds and pumpkin seeds into a food processor and grind them into a rough powder. It’s up to you how fine you want to process them, depending on what sort of texture you prefer in the burger.

Add the ground almonds, salt and tempeh, carrot.
Tempeh will already moist, there is no need to add any water to it. To add the stock cube, you can either just crumble it into the dry mixture in the food processor and add a bit of water to the final mixture if it seems a bit dry, or put the stock cube in the same jug as the flax seed powder and add slightly more water to mix them into a paste.

In a separate jug or cup place 1 tablespoon of flax seed power and add a tiny amount of warm water, just enough to make it into a paste. This is the magic ingredient which will bind the other ingredients together and allow you to make lovely burgers which hold together nicely.
Add the flax seed paste and peanut butter to the food processor and whizz again until evenly mixed.

Transfer the mixture into a bowl and place in the fridge for 10 minutes or more. This step may not be entirely necessary but I find it helps to firm up the mixture, making it easier to roll, and it also gives me time to clear the decks and wash up before rolling out.

Onto a clean and dry work surface place half a tablespoon of plain flour—this is to rub your hands into so the burger mix doesn’t stick to your hands when rolling out.

Divide the burger mixture into 6 portions. Roll each portion of burger mix in your flour-coated hands until they resemble ball shapes, then press them down slightly to form into burger shapes.

Fry in a small amount of oil on a medium heat for about 20 minutes. On a low heat with the lid on for about 5 to 7 minutes each side. Alternatively pop the burgers in the oven for 20 to 30 minutes at about 180°C to 200°C. Simply line a baking tray with foil and brush a bit of vegetable oil onto the foil to prevent the burgers from sticking. Turn the burgers over halfway through cooking.

Serve hot with chips or wedges, or in a bun with salad. I