Celebrate World Vegan Day with our delicious Vegan Burgers!

Yield: 8 Burers Cooking Time: 1 Hour Difficulty: Easy


  1. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  2. Place the mushrooms in one even layer on one of the sheet pans. Distribute the carrots, zucchini, garlic cloves and broccoli florets on the other sheet pan. Bake for 30 minutes.
  3. To make the burgers: Use a food processor to chop all the roasted vegetables, garbanzo beans and the herbs. Season the mixture with the onion powder, cumin, salt and pepper. Form 8 patties and place in freezer for 10 minutes.
  4. Meanwhile mix all of the ingredients for the burger sauce in a small bowl. Keep refrigerated until ready to use.
  5. Sear the burgers in a oiled pan for 3-4 minutes per side. Serve with the avocado, tomato, cucumber, lettuce and burger sauce. Enjoy!


Measuring Cups
Measuring Spoons
2 Baking Sheets
Food Processor


  • 4 cups Sliced Mushrooms
  • 2 Carrots, peeled and sliced in thin rounds
  • 3 Zucchini, sliced in thin rounds
  • 6 Garlic Cloves
  • 2 cups Broccoli Florets
  • 1 can Garbanzo Beans, drained and rinsed
  • ¼ cup Parsley Leaves
  • ¼ cup Cilantro Leaves
  • 1 teaspoon Onion Powder
  • ¼ teaspoon Cumin
  • Salt and Pepper
  • 1 Avocado
  • 2 Tomatos, sliced
  • 1 Cucumber, sliced
  • 2 cups Spring Mix Lettuce
  • 8 Burger Buns, toasted
  • Burger Sauce:
  • 1 cup Vegan Sour Cream
  • ¼ cup Roasted Red Bell Peppers, pureed
  • 2 tablespoons Dijon Mustard
  • Salt and Pepper