Nutrition, Nutritionist


These delicious veggie burgers from Feed Me Happy are covered in indulgent cashew nut sour cream and packed with tasty, wholesome ingredients. 



1 carrot
1 courgette
200 g mushrooms
1 cup quinoa
6 sundried tomatoes
1 handful mint
3 dried chillies
1 Tbsp lemon juice
2 Tbsp coconut oil
1 Tbsp tahini
1 tsp salt
½ tsp pepper
1 tsp paprika
½ tsp thyme
½ tsp rosemary
2/3 tsp garam masala

Serving Suggestions

toasted wholewheat sourdough/essene bread
hemp seeds
red onion, sliced
cashew cream

Garlic Cashew Sour Cream

1 cup cashews
¼ cup + 4 Tbsp water
4 Tbsp lemon juice
1 tsp raw honey
2 garlic cloves
¼ tsp flaky salt
2 Tbsp fresh herbs



1. Preheat the oven to 200° 

2. In a sieve, rinse the quinoa and then place into a pot with 1.5 cups fresh spring water.

3. Bring to the boil.

4. Once boiling, turn the heat down to the lowest setting and cook for 15-20 minutes.

5. Allow the quinoa to cool for 10-15 minutes.

6. Roughly chop the carrot, courgette, and the mushrooms and place in a food processor, pulsing them until they are finely chopped.

7. Add the rest of the ingredients into the food processor: mint, chilies, sundried tomatoes, lemon juice, coconut oil, tahini, salt, pepper, paprika, thyme, rosemary, garam masala, and lastly the cooled quinoa.

8. Blend until all of the ingredients are well combined but not mushy.

9. Roll into 8 evenly sized patties and bake for 20 minutes.

10. To serve, put your burger patty onto freshly toasted bread and adorn with sprouts, fresh leaves, avocado slices, hemp seeds, and smother in garlic cashew nut cream.

Garlic Cashew Cream Cheese

1. Soak the cashews for 4 hours (or as long as you can), and place them into a high-speed blender with the water, lemon juice, garlic, salt and herbs.

2. Blend until smooth and creamy.

3. Drizzleon top of your burger, and dig in!

Tip: Consult a great nutritionist in Cape Town for more tasty, healthy recipe ideas to suit your specific needs.

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