Three Winter Vegetables and Burger recipe is great for all occasions!

Serves 4.

Ingredients

2 – Roast Pumpkin and Chickpea Burger (Roast Carrot, Kale & Chickpea burger also suitable)

2 – cups of peas

1/4 – cup fresh mint

1/2 – cauliflower

60 – grams butter

Cup of each variety of mushrooms (field, swiss, oyster and enoki)

1 – bunch of baby beets

8 – shallots

Tamari
 Apple cider vinegar

Honey

Instructions

Cook frozen or fresh peas for 2-3 minutes and drain, and then roughly mash peas so they are still chunky, add fresh chopped mint, olive oil and season with salt and pepper.

Roast baby beets and shallots in oven with olive oil, salt & pepper and toss with 2tbs of balsamic for caramelising.

Steam cauliflower until tender and puree to smooth and season with butter and salt.

Sautee mushrooms in olive oil and butter for taste with chopped garlic
.

Reduce sauce by half – 1/3 cup tamari, 1/3 cup water, 1tbs apple cider vinegar, 1tbs of honey and a tsp of coconut oil or oil of your preference
.

Pan fry x 4 Roast Carrot, Kale and Chickpea burgers in a little oil.

Plate up and serve immediately.

Larderfresh Burgers come in two great flavours – Roast Carrot, Kale & Chickpea and Roast Pumpkin & Chickpea and contain no preservatives or additives and are Gluten Free, Wheat Free, Dairy Free, Egg Free and Onion & Garlic Free. Available in an easy to use packet of 2, Larderfresh Burgers are available nationally from selected delis, foodstores and cafes and locally at Victoria’s Farmer’s Markets.

For more tasty and easy recipe ideas, visit www.larderfresh.com.au.