Ingredients:
- 1 cup sunflower seeds
- 2 cups carrot pulp, leftover from juicing
- 1 average yellow onion
- 1 large clove garlic
- ½ large sweet red pepper
- 2-3 tbsp flaxmeal or ground flax seeds if you’re making them yourself
- about ½ cup fresh parsley
- 1 stalk celery
- 1 large portobello mushroom
- ½ to 1 tsp black pepper
- salt to taste
- about 6 tbsp water
- 2-3 tbsp organic soya sauce
- 3-4 tbsp cold pressed olive oil
Preparation:
Use a powerful processor with S blade – first, mix all the dry ingredients: sunflower seeds, flaxmeal. Then add all the rest of ingredients except for carrot pulp and portobello mushroom, process until you get everything mixed well. In the meantime, juice the carrots (about 6 large ones) to get 2 cups of carrot pulp. Put the pulp in a large mixing bowl, add the mix from the food processor, and mix everything well with a spoon. Chop portobello mushroom into small pieces and add to the mix. The mix should not be too watery so that burgers don’t fall apart.
Preheat the oven to 200 degrees Celcius. Cover your baking sheet with parchment paper, form small burgers with your hands, and place them onto the sheet. Bake for 30 minutes or until ready. I usually flip the ‘burgers’ upside down in about 20 minutes, and then leave them in the over until they’re ready.
I served the ‘burgers’ with some veggies and home-made ketchup, I’ll share the recipe in one of the next posts. Also they go really well with the cheese posted by 
starblydsneetch here. Enjoy!