Serves: 2
  • Vegetable burger
  • 2 gluten free breads cut into two halves
  • ½ butternut squash
  • 1 orange bell pepper
  • 1 small golden beet
  • Vegetable marinade
  • Vegetable marinade
  • 4 tbsp tamari sauce
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • ½ tsp paprika
  • ½ tsp garlic flakes or ¼ tsp garlic powder
  • Carrot spread
  • 2 small carrots (1/3 heaped cup grated carrots)
  • 2 tbsp chopped onions
  • ½ tsp chopped ginger
  • ½ tbsp olive oil
  • 3 tbsp chopped sundried tomatoes
  • ⅓ heaped cup cooked butter beans
  • 1 tbsp tamari sauce
  • 4 tbsp water
  • ½ tsp ground turmeric
  • ¼ tsp paprika
  • 1 tsp lemon juice
  • ¼ tsp coconut sugar
  1. Vegetable marinade: whisk all ingredients of the marinade together.
  2. Vegetables: Chop butternut squash into small (~1,5cm/0,6 inch) cubes until you have appr.1 cup of cubes.
  3. Cut bell pepper into six parts, and slice golden beet into thin coins.
  4. Put butternut squash cubes, bell pepper and golden beet in a bowl and pour over the vegetable marinade, mix well and put bowl in the fridge.
  5. Let vegetables marinate at least 1 hour.
  6. Roasting in the oven: Preheat oven to 200C/390F.
  7. Line a baking sheet with parchment paper.
  8. Pour the contents of the jar into the baking sheet and arrange vegetables so that there is space between each of them.
  9. Roast in the oven for ~30 minutes until vegetables turn golden brown.
  10. Carrot spread: grate carrots and chop onions and ginger.
  11. Sauté a few minutes in a pan with olive oil, medium heat.
  12. Add tamari, water, sundried tomatoes, butter beans, turmeric and paprika to the pan and continue sautéing for five minutes in low heat.
  13. Take off from heat and let cool for ~10 minutes.
  14. Put mixture into a food processor, add lemon juice and coconut sugar. Mix well until spread is smooth.
  15. Assembling the burger: Put carrot spread on the breads, add butternut squash cubes as "teeth" first (put cubes in the middle part of the bread too), then add golden beets and bell peppers and finally the last round of butternut squash cubes.
  16. Enjoy orange!
Recipe by My Berry Forest at